Carne Guisada Recipe

Prepare beef

Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the all-purpose flour until evenly coated. Season with 1 tsp salt and 1/2 tsp black pepper while coating.

Brown beef

Heat 2 tablespoons vegetable oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat. Working in batches to avoid crowding, add beef cubes and brown on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion and green bell pepper to the pot and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add tomato sauce, beef broth, cumin, oregano, paprika, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, bay leaf, and minced chipotle (if using). Scrape up any browned bits from the bottom of the pot.

Simmer

Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and simmer until beef is fork-tender, about 1.5 to 2 hours. Stir occasionally and add up to 1/2 cup additional beef broth or water if the sauce is reducing too much.

Finish

Adjust seasoning to taste with additional salt and pepper if needed. If you prefer a thicker gravy, remove the lid and simmer uncovered for the last 10–15 minutes or mash a few pieces of beef against the side to thicken slightly. Remove bay leaf and stir in chopped cilantro just before serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a medium saucepan combine rinsed rice, 3 cups water, 1/2 tsp salt, and 1 tablespoon butter or oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15–18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes; fluff with a fork before serving.

Heat 1 tablespoon oil or lard in a small skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Add the canned pinto beans with their liquid, salt, and 1/4 teaspoon cumin. Bring to a simmer, then use a potato masher or fork to mash the beans to your desired consistency while they warm, about 3–5 minutes. If too thick, add a tablespoon or two of water. Adjust seasoning to taste and keep warm.

Toss mixed salad greens, sliced tomato, and cucumber in a bowl. Dress with 4 tablespoons lime vinaigrette (or to taste) just before serving.

Plate a scoop of white rice and a serving of refried beans alongside 1 to 1.5 cups of carne guisada with plenty of gravy. Add a portion of the salad to the side. Garnish the beef with chopped cilantro and serve lime wedges on the plate for squeezing over the meat. Serves 4.