Howdy y’all, and thanks for stopping by the website. I can’t tell you how many times I’ve been asked for this recipe and it is a delight. I’m talking about authentic carne guisada.
Now, once upon a time in Puerto Rico, Carne Guisada was what you’d order at your favorite food stand. Carne Guisada was made with chunks of beef and stew meat. As the dish travelled up through Mexico and into Texas, the chunks of beef became more like smoked strips of flank or skirt steak (which is now called carne asada).
Both versions of the dish are delicious – y’all know that the cowboy is going to work with the meat on the grill, though. So get your fire set to medium and let’s get to it!
I like to slice the meat a little thinner than a pre-cut stew meat, so I’m going to start with about a 2 lb chuck roast. I’m going to slice the meat along the lines of fat instead of in a grid.
I like to cut mine to where they’re pretty thin and have some of that beef fat still in there. This will give us a good broth to cook the beef in as we go on.
Season well with Red River Ranch Original Seasoning all over the meat. Mix it all all around until the beef is thoroughly coated.
Get the Dutch Oven on the Fire
Once the butter is melted, add the meat and cook over medium heat.
Tip: The best way to render the fat from the meat is to cook with the lid sealed tight for 15 minutes or so.
Drain as much broth as you can and set aside to use for later. Continue to brown the meat by stirring constantly. Add two diced serranos, a few garlic clothes, and two white onions. Cook until onions get tender.
Add a couple of teaspoons of flour. Spread the flour evenly and mix all around. This will help thicken the broth later.
Add the reserved broth and scrape the sides and bottom really well. Get the heat down to medium low. This should be smelling really good, folks.
Add the spices: Cumin and whole oregano.
Grill the Tomatoes and Peppers
On the hot side of the grill, place the tomatoes and peppers (Anaheim and serrano) and roast them until they have a good looking char on the skin.
Tip: Place the charred peppers in a plastic bag with a little water. This will make it easier to peel and slice when they’re ready to go in the stew.
Slice and add the peppers into the stew and simmer until ready to eat!
I’ve seen Carne Guisada served with rice and beans, over mashed potatoes, on a tortilla, with cornbread – you name it. It’s delicious in any way you eat it.
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Authentic Carne Guisada - Cowboy Kent Rollins
- 2 ½ pounds chuck roast or stew meat cut into thin chunks
- Kent Rollins Original seasoning or salt and pepper to taste
- 1 tablespoon cooking oil avocado, olive, etc.
- 1 tablespoon butter
- 2 white onions chopped
- 2 serrano chilis diced
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ cup water
- 3 teaspoons cumin
- 3 teaspoons whole oregano
- 3 poblano peppers roasted, peeled, seeded and cut into strips
- 2 Anaheim or Hatch green chilies roasted, peeled and seeded
- 3 Roma tomatoes roasted and roughly chopped
Place the meat in a large bowl. Add the seasoning and toss well to coat.
- Add the oil and butter to a Dutch oven or large stock pot, and melt over medium heat. Add the meat to the oven or pot. Reduce the heat to medium-low and cover. Cook for about 20 minutes, stirring occasionally.
- Spoon out the broth from the meat and reserve. Continue to cook the meat 5 minutes uncovered, or until it browns, stirring occasionally.
- Stir in the onion, serrano and garlic. Cook for about 5 minutes, or until the onions are tender, stirring occasionally.
- Reduce the heat to low and evenly sift in the flour. Stir to coat meat and cook for an additional 4 to 5 minutes.
- Stir in the reserved broth and water. Stir in the cumin and oregano. Stir in the poblano peppers, green Anaheims and tomato.
- Increase the heat to medium, cover and cook for about 45 minutes to 1 hour, or until the meat is fork tender, stirring occasionally. You may have to add more water or beef broth to give this more moisture but not too soupy. Serve warm as a soup, with refried beans over rice or mashed potatoes or in a tortilla.
Tip: After roasting the peppers on the grill or in a cast iron skillet, place them in a plastic sack and sprinkle with water. Close the bag and let them rest for a few minutes. The steam will make the skins easier to remove.
Kent’s Original Seasoning is available at KentRollins.com