Carne guisada is Spanish for "stewed meat". This dish is really great for those cool days and when you are looking for something different to prepare. These tacos can be prepared over the stove top or placed in a slow cooker, your choice. Either way you prepare this dish the outcome is delicious!
This Mexican stewed meat is wonderful served with warmed flour tortillas, over rice, or as a warm stew.
adapted from- HEB ShowTime
2 pounds of beef stew meat
salt and pepper
2 cups of Pico de Gallo, see my recipe below
6 TBS flour
2 tsp chili powder
1 tsp cumin
1 tsp oregano
3 cups chicken broth
1- 4 oz can green chilies
Pico de Gallo
4 roma tomatoes, chopped
1 jalapeño, seeded and chopped (add seeds if you want more spice)
2-3 garlic cloves minced (depending on the size of your garlic cloves and taste)
1/2 sweet yellow onion, chopped
1/4 cup chopped cilantro (or to taste)
juice of 1 lime or lemon
kosher salt and ground pepper (to taste)
1 tsp apple cider vinegar
Mix all ingredients together and enjoy the freshness and the aroma of all these wonderful Mexican flavors!
Makes approximately 2 cups.
ef with salt and pepper. Heat 2 TBS of oil in a large skillet over medium -high heat. Brown beef and transfer browned beef to slow cooker. Add more oil to the same skillet and then add pico de gallo and cook for about 3 minutes. Then add flour and seasonings and combine well.
Slowly add broth to skillet while constantly stirring. Bring to a boil and stir until thickened slightly. Add green chilies and then pour mixture over beef and cook 4-6 hours or until beef is tender.
You can also prepare this beef mixture on the stove top. After browning meat and preparing the mixture, simmer for about an hour and a half, or until beef is tender. Stir occasionally, to prevent sticking. I have prepared this dish both on the stove top and in the slow cooker and both are delicious. Serve with warmed flour tortillas, over rice, or as a warm stew. Garnish with pico de gallo, avocados, and sour cream.