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A Delicious Carne Guisada Recipe

carne guisada stewed beef tacos recipe

My favorite comfort food by far is carne guisada. I am almost ashamed that I don’t make it more often because if I did I guarantee I’d earn more bonus points with the clan. {Note to self: make more carne guisada in 2015.} The best thing about making this beef stew is that you can basically alter it to what you have on hand. 

Take three pounds of chuck beef and cut it into 1-inch pieces. In a large cast iron skillet brown the meat in 1 tablespoon of oil on medium-high heat.

chuck beef carne guisada recipe
Once all sides are browned and the liquid starts to run clear add in 1 tablespoon of oil, 1 onion sliced, 2 large tomatoes diced, 1 serrano pepper sliced, 1 minced clove of garlic and two handfuls of cilantro. Let these cook on medium heat for ten minutes. Add in remaining ingredients of 1/2 cup of dark beer (Dos Equis Amber), 1 cup of water, 1 tablespoon cumin, 1 teaspoon oregano and 1 tablespoon chili powder. Once liquid comes to a boil set on low heat and cover. Let simmer three hours stirring occasionally. 

carne guisada with cilantro
Meat will become tender and fall apart easily. Eat in flour tortillas with shredded cheese for the ultimate carne guisada taco. Let me know if you try it! 

Michelle Cantu is a digital influencer, entrepreneur and business owner. She built a thriving community dedicated to supporting parents and inspiring moms. Michelle is in her fifth year of homeschooling her 4 kids with her husband right outside of San Antonio, Texas. Instagram, twitter and facebook.

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3 thoughts on “A Delicious Carne Guisada Recipe

  1. I made your recipe for carne guisada about a month ago . I had never made carne guisada before , but have had it in many restaurants. This topped any I have ever had. My completed dish looked just like your picture and absolutely delicious.. I will save it and make it many times to come thanks for sharing something so special. Do you have a pork green chilli stew recipe?

    1. I am so glad you liked it. I imagine making pork green chili would not be far off from this one as far as the tenderness and cooking aspect. Sounds like one I need to try.

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