Las Piedras Carne Guisada Recipes

CARNE GUISADA TACOS

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.

CARNE GUISADA

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

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.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

CARNE GUISADA

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.

AUTHENTIC CARNE GUISADA

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.

LAS PIEDRAS CARNE GUISADA

Steps:

• On your camp stove quickly brown the meat in the oil over fairly high heat in a 12-inch or Deep 12-inch Dutch oven. Add remaining ingredients and reduce the heat to low for fifteen minutes while you start your charcoal. Set the Dutch in the firepan over 6-8 briquets with 14-16 on top. Check the amount of liquid and add a little water if necessary. Stir occasionally and refresh your briquets in about 1-1 1/2 hours. Best if cooked for 3-4 hours. Serves 6-8.

CARNE GUISADA

Steps:

• 1. In a large stovetop pan, add lard (or oil) and turn heat to medium.
• 2. Cut up shoulder roast to 1-inch cubes and add to pan. Roughly chop the tomato and add on top of meat.
• 3. Remove seeds from bell pepper. Rough chop and add to the top of ingredients.
• 4. Rough slice onion and add to the pan.
• 5. Chop garlic cloves small and thin and add to the top of the pan.
• 6. Add cumin, salt, and pepper.
• 7. Now stir all ingredients together. At this time the aromas should be AMAZING!
• 8. Place lid on top and cook on LOW for 3 hours. Stir occasionally.
• 9. 30 minutes before carne guisada is ready, add flour to the 1/2 cup water. Stir flour mixture into the pot.
• 10. Now you will notice that the vegetables have cooked down to practically nothing. They have converted to pure flavor!
• 11. Let simmer on low for the next 20-30 minutes. This recipe is so amazingly simple. No fancy ingredients. If this is not the best carne guisada recipe you have ever tried please let me know! Please feel free to add your special touches if you wish but this recipe has not changed for 100 years. It will bring your family together and is so Mexican and traditional.
• 12. The final product sits with traditional Mexican rice and homemade flour tortillas. I hope you enjoy it as long as my family has enjoyed it. Love to cook and cook with love!