Aunt Didis Carne Guisada Recipes

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

AUNT DIDI'S CARNE GUISADA

Steps:

• In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes.
• Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Serve with Mexican rice, refried beans, and warm tortillas.
• From Aunt Elsa's Kitchen
• For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon all-purpose flour with 1/4 cup water and stir until smooth. Whisk this slurry into the gravy and simmer for 1 to 2 minutes until thickened. Pour the gravy over the meat and serve.

CARNE GUISADA

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.

RIO GRANDE VALLEY STYLE CARNE GUISADA

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.