I may have lived in South Dakota for the past 14 years but I was born and raised in Texas and lived there a good portion of my adult life as well. Sometimes I miss food that I used to be able to pick up in Taquerias back in Texas and off I go searching the world wide web for a recipe that will satisfy my cravings. Usually, I am not too pleased with the way the recipes come out but I found this one a couple of years ago and it is a winner! Like many Mexican recipes it uses a cheap cut of meat, beef stew meat to be correct. We often make this recipe just as it's listed but we needed to stretch a meal one time and used equal parts meat and cubed potatoes (added during the last hour) and it came out great. It is on the menu regularly at my house. It isn't spicy hot so you can eat it mild or add your favorite hot sauce. If you are fortunate enough to have access to fresh Hatch Chiles then by all means, put some in! We haven't tried making the crock pot version but I am sure it works well.
Here is the link Traditional Tejano Carne Guisada
Here is the recipe but I urge you to check out the link. There's lots of background info.
Traditional Tejano Carne Guisada (Braised Beef for Tacos)
Servings: 6 Servings
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I'm not gonna judge.
Ingredients
Stovetop Instructions:
*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.
**If you salted the meat liberally in the first step, then you will need more like 1/2 teaspoon. Start low, you can always add more later.
Source: my sister Laura’s husband Adam’s paternal grandmother, who came from a long line of Tejanos.
Here is the link Traditional Tejano Carne Guisada
Here is the recipe but I urge you to check out the link. There's lots of background info.
Traditional Tejano Carne Guisada (Braised Beef for Tacos)
Servings: 6 Servings
Prep Time: 10 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 40 mins
This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I'm not gonna judge.
Ingredients
- salt and pepper
- oil
- 2-3 pounds cheap steak or roast, chopped into bite size pieces*
- 1 large onion, chopped well
- 3 cups water
- 8 ounces tomato sauce
- 2 tablespoons garlic powder
- 1/2 teaspoon salt
- 2 tablespoons beef bullion, good quality
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
Stovetop Instructions:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
- Salt and pepper the beef chunks.
- Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
- Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
- Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
- Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
- Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
- Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
- Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
- To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
- Don't add 3 cups of water! Read on:
- Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
- Cook on low for 6-7 hours.
- Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
*I always buy the pre-chopped stew meat that they have ready to go at most grocery stores.
**If you salted the meat liberally in the first step, then you will need more like 1/2 teaspoon. Start low, you can always add more later.
Source: my sister Laura’s husband Adam’s paternal grandmother, who came from a long line of Tejanos.
