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Authentic Mexican Carne Guisada

Authentic Mexican Carne Guisada Recipe

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 cups boiling water
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 small Roma tomato, diced
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 cup reserved chile soaking liquid
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar

Method
 

  1. Toast the dried chiles in a dry skillet over medium heat for 2 minutes per side until fragrant, then soak in the boiling water for 20 minutes.
  2. Season the beef cubes with salt and pepper, then sear them in the oil in a Dutch oven over medium-high heat until deeply browned on all sides, about 3 to 4 minutes per batch. Set the beef aside.
  3. Cook the onion in the same pot until soft, then add the garlic and tomato and cook 1 minute more. Blend the rehydrated chiles, the onion mixture, cumin, oregano, and 1 cup of the chile soaking liquid until smooth. Pour the sauce back into the pot and cook for 2 minutes.
  4. Toss the beef with the flour, then add it and the beef broth to the pot. Bring to a boil, reduce to a gentle simmer, cover, and cook for 2 1/2 to 3 hours until the meat is very tender.
  5. Stir in the apple cider vinegar, then simmer uncovered for 15 to 20 minutes until the gravy thickens slightly. Taste for salt and serve warm with flour tortillas.

Notes

For an even deeper flavor, refrigerate the cooked stew overnight and warm it the next day. If a layer of solidified fat forms on top, you can skim it off before reheating for a leaner finish.