Best 7 Guisado De Carne Seca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Guisado De Carne Seca: A Flavorful Mexican Stew to Delight Your Senses**

Entice your taste buds with the tantalizing flavors of Guisado De Carne Seca, a traditional Mexican beef stew that embodies the essence of comfort food. This delectable dish showcases tender, slow-cooked beef in a rich, flavorful broth infused with an array of aromatic spices, fresh vegetables, and the heartiness of dried chiles. Whether you're a seasoned home cook or just starting your culinary journey, our collection of Guisado De Carne Seca recipes will guide you through the process of creating this satisfying and authentic Mexican stew. From classic versions that stay true to tradition to innovative takes that add a modern twist, these recipes cater to diverse preferences and skill levels. Prepare to savor the authentic taste of Mexico with our curated selection of Guisado De Carne Seca recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH TEXAS CARNE GUISADA



South Texas Carne Guisada image

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.

Provided by RHONDA35

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef sirloin, cut into 1/2-inch cubes
1 large onion, chopped
1 large red bell pepper, chopped
4 large tomatoes, chopped
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried, crushed Mexican oregano
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
⅓ cup water

Steps:

  • Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
  • Continue cooking, stirring often, until the meat is tender, about 30 minutes.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 11.8 g, Cholesterol 80.7 mg, Fat 16.9 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 6 g, Sodium 456.5 mg, Sugar 5.8 g

GUISADO DE CARNE SECA



GUISADO DE CARNE SECA image

Categories     Beef

Yield 3-4 1 bowl

Number Of Ingredients 9

Tomatillo
tomato
serrano or jalapeno chilis
garlic
carne seca/beef jerky
onions
flour
salt and pepper
olive oil

Steps:

  • Sauce: roast tomatoes, chili serrano, and tomatillos. Cut all in half and place on cookie sheet. then roast in oven on broil setting. Blend all together with salt and 2 cloves of garlic. also boil/steam small amount of same vegetables and add to blender. Carne Seca: Premade with milanesa/skirt steak beef in dehydrator with salt pepper and chili flakes. Guisado: shred carne seca to bite size pieces saute in olive oil then add onions and continue to saute. Add Salsa and water. add small amount of flour to thicken. Cook to desired thickness. Serve with fried beans in same bowl with tortillas.

CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

  • Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
  • Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
  • Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
  • Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
  • Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
  • Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
  • Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
  • Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
  • Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

WORTH-IT CARNE SECA



Worth-It Carne Seca image

One of our friends is famous for her Carne Seca; she doesn't dare have a party without including it. The name means "dry meat", although in this recipe is certainly is not dry. The dish is also known as ropa vieja (old clothes) since is does rather look like a pile of rags. Whatever you call it, it makes a marvelous hors' d'oeuvre when served with flour tortillas. Any inexpensive cut of beef may be substituted for chuck in this recipe; brisket or London broil, for example. Carne Seca must be started at least 2 days before you plan to serve it but a lot of it is unattended cooking. The recipe makes plenty when served as hors d'oeuvres and there'll undoubtedly be leftovers. Do notice the variation for Apache Burros at the end. As Martha would say, "they're a good thing".

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 12h10m

Yield 15-25 serving(s)

Number Of Ingredients 8

6 -7 lbs chuck roast
water, to cover
2 large onions, chopped (optional)
2 garlic cloves, minced (optional)
3/4 teaspoon ground cumin (optional)
1 (28 ounce) can green chili salsa
salt and pepper
1 (12 count) package 6-inch flour tortillas

Steps:

  • Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
  • In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
  • Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
  • Combine the shredded meat with salsa; let marinate overnight.
  • Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
  • To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
  • About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
  • Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.

Nutrition Facts : Calories 343.2, Fat 13, SaturatedFat 5.4, Cholesterol 119.8, Sodium 617.1, Carbohydrate 16.2, Fiber 1.6, Sugar 2.1, Protein 41.1

CARNE GUISADO (GUISADO DE RES)



Carne Guisado (Guisado De Res) image

This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.

Provided by MissMia

Categories     Mexican

Time 3h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 lbs stewing beef
2 tablespoons flour
1 medium onion, diced small
2 garlic cloves, minced
2 jalapenos, seeds removed and minced
3 cups beef broth (Swanson is what I use and it DOES make a big difference)
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon hot Mexican chili powder
1 teaspoon adobo seasoning or 1/2 teaspoon salt, plus
salt, to taste
3 tablespoons extra virgin olive oil, EVOO

Steps:

  • Preaheat oven to 350.
  • Season meat with adobo.
  • Toss meat with flour.
  • In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
  • Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
  • Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
  • Serve as a taco or over rice.

Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1

MY CLASSIC PUERTO RICAN CARNE GUISADA



My Classic Puerto Rican Carne Guisada image

This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!

Provided by Sandy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons corn oil
2 pounds beef round steak, cut into serving-size pieces
3 cloves cloves garlic, crushed
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ cup dry white wine
2 tablespoons sofrito
1 tablespoon salt
1 cube beef bouillon
3 bay leaves
3 potatoes, peeled and cubed
3 carrots, peeled and chopped
1 ½ tablespoons Spanish olives
1 tablespoon tomato paste

Steps:

  • Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
  • Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
  • Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Nutrition Facts : Calories 567.6 calories, Carbohydrate 33.5 g, Cholesterol 120.9 mg, Fat 22.5 g, Fiber 4.7 g, Protein 50.4 g, SaturatedFat 6.6 g, Sodium 2128.6 mg, Sugar 3.2 g

CARNE GUISADA



Carne Guisada image

While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. -Kelly Evans, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 18

1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional

Steps:

  • In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.

Nutrition Facts : Calories 261 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Choose high-quality beef jerky for the best flavor.
  • Soak the beef jerky in water for at least 30 minutes before cooking to soften it.
  • Use a variety of vegetables to add flavor and texture to the stew.
  • Season the stew to taste with salt, pepper, and other spices.
  • Serve the stew with rice, potatoes, or bread.

Conclusion:

Guisado de carne seca is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew spicy or mild, with more vegetables or less, Guisado de carne seca is sure to please.

Related Topics