Easy Mexican Dinner of Carne Guisada
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Yield:
4-5 Servings
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Total Time:
1 hr
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Prep Time:
20 mins
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Cook Time:
40 mins
Ingredients
- 2 pounds of boneless chuck roast
- 2 tablespoons of Mazola®
- 2 tomatoes
- 3 garlic cloves
- ½ of an onion
- ½ tablespoon of oregano
- ¾ teaspoon of cumin
- 2 teaspoons of tomato bouillon
- ½ tablespoon of salt
- 1½ cups of water
- 2 to 3 guajillo chiles
- 2 diced potatoes
- ⅓ cup of Mazola® Corn Oil
- 1 teaspoon of chicken bouillon
- 1 teaspoon of garlic powder
- 1 tablespoon of lemon pepper
- 1 teaspoon of crushed red pepper
- 1 teaspoon of onion powder
- ½ of lemon juice
- ⅔ cup of Chopped parsley
- 2 teaspoons of salt
- 1 teaspoon of red pepper flakes
- 1 tablespoon of honey
Instructions
- Dice the boneless chuck roast into bite-sized cubes, trimming off any large pieces of fat.
- In a large, heavy skillet or Dutch oven, heat 2 tablespoons of Mazola® Corn Oil over medium-high heat. Add the beef cubes in batches (avoid overcrowding the pan) and sear until browned on all sides. Remove the beef from the pan and set aside.
- While the beef is browning, prepare the sauce. In a blender, combine: tomatoes, garlic cloves, onion, guajillo chiles, oregano, cumin, tomato bouillon, salt, and water. Blend until smooth.
- Return the browned beef to the skillet. Pour the blended sauce over the meat, making sure all pieces are coated. Stir well.
- Reduce the heat to low, cover the pot, and let the beef simmer gently for 45 minutes to 1 hour, or until the meat is tender and the sauce has thickened. Stir occasionally and add a splash of water if the sauce becomes too thick.
- Stir in the diced potatoes. Cover again and cook for an additional 15–20 minutes, or until the potatoes are fork-tender and the flavors have melded together.
- Serve the carne guisada hot, with Mexican rice and a tortilla. Enjoy!
Recipe by Erika Martinez of erika3mtz
