Carne Guisada Recipe Goya Recipes

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CARNE GUISADA TACOS



Carne Guisada Tacos image

Provided by Food Network

Time 2h

Yield 15 to 17 servings

Number Of Ingredients 7

7 1/2 pounds shoulder-cut beef, cut into 1/2-inch cubes
1/8 tablespoons salt
3 ounces chili blend (chili powder mixture)
1/2 cup vegetable oil
1/2 cup flour
Flour tortillas, for serving
Cheese, optional, for serving

Steps:

  • Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes.
  • Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together.
  • Keep warm and serve on flour tortillas with cheese, if desired.

AUTHENTIC CARNE GUISADA



Authentic Carne Guisada image

A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.

Provided by stimied

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb stewing beef
1 large onion, chopped
3 garlic cloves, chopped (more or less to taste)
4 cups low sodium beef broth (water can be substituted, adjust seasonings)
1 tablespoon chili powder
1 tablespoon comino
2 teaspoons salt
1 teaspoon black pepper
1/3 cup flour
1/3 cup vegetable oil
flour tortilla
fresh cilantro, stems removed
chopped onion
shredded cheddar cheese
sour cream

Steps:

  • Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
  • Add onion and garlic and cook until onions are translucent.
  • Add stock, chili powder, comino, salt, and pepper.
  • Bring to a simmer and cook for 2-3 hours or until beef is very tender.
  • In a separate skillet mix flour and oil together to form a roux.
  • Cook over medium high heat until a dark beige color, about 5 minutes.
  • Be careful not to let it burn.
  • Carefully add roux to stewed beef.
  • Be very careful because it can splatter.
  • Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
  • Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

CARNE GUISADA



Carne Guisada image

Make and share this Carne Guisada recipe from Food.com.

Provided by POSTRES DE LA CIPOTA

Categories     Meat

Time 2h

Yield 1 bowl, 6-10 serving(s)

Number Of Ingredients 13

1/3 cup oil
1/2 lb beef eye round, cut into chunks seasoned with salt and mustard overnight
3 -5 small baking potatoes, chopped into chunks
2 -4 large carrots, peeled and sliced into rounds
1 cup rice (optional)
3 -4 tomatoes, diced
3/4 cup white onion, diced
1 red bell pepper (optional)
1 teaspoon oregano
1 teaspoon cumin
1 ounce Anjou pear, goya seasoning with sassafras
1 teaspoon salt (season to taste, add more if desired)
2 -4 cups water

Steps:

  • Heat oil in saute pan.
  • Cook the meat for few minutes on each side until no longer red or pink. Set aside.
  • Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
  • Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
  • Add one packet of Goya seasoning on top of vegetables.
  • Cook the vegetables until form a watery paste and mostly dissolved.
  • Throw in your meat. Let cook for a few minutes in the vegetables.
  • Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
  • After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
  • Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
  • Cook everything until the steak and potatoes are tender.
  • See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.

Nutrition Facts : Calories 237.4, Fat 13.6, SaturatedFat 2, Cholesterol 22.3, Sodium 436.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.2, Protein 10.7

CARNE GUISADA



Carne Guisada image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

CARNE GUISADA



Carne Guisada image

Carne guisada, a hearty beef stew packed with Caribbean flavors, is my absolute favorite Puerto Rican meal. There's always something comforting about this meal that makes me feel close to home, and especially close to my family. I make this dish every week for my children, but when I do I eat it all day too.

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 pounds chuck roast or other beef stew meat, cut into 1/2-inch cubes (see Cook's Note)
1/2 cup adobo
2 to 3 tablespoons olive oil
1/2 cup tomato paste
1 cup thick-cut carrot rounds (1 to 2 large carrot)
1 cup peeled and diced potatoes (1 medium potato)
1/4 cup sofrito with recao (culantro)
2 tablespoons sazón con achiote (5 packets)
10 pimento-stuffed olives
3 dried bay leaves
1/2 cup fresh cilantro, chopped
Cooked white rice, for serving

Steps:

  • Place the beef in a medium bowl, sprinkle with the adobo, toss to coat and set aside.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until seared and mostly browned on all sides, 3 to 5 minutes. Add the tomato paste and cook, stirring constantly to avoid burning, until the meat is coated. Stir in the carrots, potatoes and sofrito until coated. Stir in the sazón until coated. Stir in the olives and bay leaves. Add 4 cups water or enough to fully cover the beef and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, about 1 hour.
  • Remove the stew from the heat and adjust the seasoning if needed. Discard the bay leaves. Stir in the cilantro before serving with white rice.

CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

  • Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
  • Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
  • Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
  • Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
  • Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
  • Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
  • Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
  • Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
  • Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

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