Carne Guisada

Total Time:
1 hr 50 min
20 min
30 min
1 hr

4 servings

  • 1 pound cubed beef blade meat
  • 1 large green bell pepper, seeded and roughly chopped
  • 1 onion, roughly chopped
  • 1 large tomato, chopped
  • 1/4 cup chopped garlic
  • 1 -ounce whole cumin seeds
  • 1/2 -ounce freshly ground black pepper
  • 1 quart water, plus 1-ounce
  • 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat
  • Salt

In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    12 Reviews
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    What did you use for the fat?
    Very tasty recipe (as good or better than I've had in any restaurant, but makes enough gravy for at least 3 lbs of meat. I agree with a previous reviewer that it needs more cooking time to get the meat really tender. Plan on 2-3 hrs. It has a lot of cumin. I liked it, but my wife thought it was a bit much. I added 2 jalapenos, and it was still pretty mild. Next time I'll add 4.
    For oldunc, the cooking time is given at the top of the recipe as one hour. You may need to go longer if the meat does not get tender enough in that time.
    I haven't made this yet, have looked for an authentic recipe, however, when I have enjoyed it in San Antonio, most of the restaurants and taco places there add a little fresh cilantro to brighten it. Also, make it with pork, just don't forget to heat the tortillas on your griddle or stove top! 
    It also goes very well with huevos rancheros for breakfast.
    This was really tasty. I didn't have green bell pepper so I used a red one instead but it tasted wonderful. I will definitely make this again. My husband and son loved it.
    I loved this recipe..I used sirloin tips and browned the flour first. It give it a toasty effect, PERFECT with cheese and homemade tortillas. My husband is a very picky eater and actually said that it was very good. I found the recipe very easy to follow
    I'm from San Antonio where Mexican food is so prevalent. One of my co-workers, who was from El Paso Tx, gave me a recipe for carne guisada that didn't have a roux, she thicked hers up by adding cubed potatoes that cooked down and thickened the broth. YUMMMMMMY!
    Although the Food Network team wasn't able to rate this recipe in 'home-style' size, I was. The recipe was easy and delicious. I started with a cubed thick cut (3/4") round steak and followed the recipe from there. I have to admit, I haven't found a better "mexican pot roast soft taco" anywhere that compares to this, and I live in Arizona.
    Very nice, but fails to give a cooking time for the meat, which I assume is to be stewed. You need to be very fond of cumin, garlic and black pepper. I would toast the cumin seeds first (a few seconds in a hot skillet). It's a great relief to see a recipe that doesn't call for sugar or worcesterrshire sauce.
    Im puertorrican and thats out of this world!!!
    Este platillo esta muy rico se lo recomiendo a la gente que busca como preparar algo rico con carne....
    I was having some company over one day and I wanted to make a special dish.I chose this one and BOY it was the best I have ever had in my life. I couldn't believe it was that easy to make Carne Guisada.Well you know I did get compiments that evening.I was proud of myself.I Did It ,Yippy ! Thank you BOB'S TACO STATION and Maria.
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