Carne Guisada
Mexican-style Braised beef and potatoes in tomatoes and spices for an easy weeknight dinner. This carne guisada is hearty, boldly flavored, and amazing with rice!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds chuck steak, sliced thinly
- 4 large Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and minced
- 1 1/2 cups water or beef broth
- 2 medium potatoes, peeled and cubed
- salt and pepper to taste
Instructions
- 1
In a dutch oven or wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- 2
Add beef and cook until lightly browned.
- 3
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
- 4
Add water or broth. Bring to a boil, skimming scum that floats on top.
- 5
Add chili peppers.
- 6
Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender, adding more water in 1/2 cup increments as needed.
- 7
Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
- 8
Season with salt and pepper to taste. Serve hot.