Carne Guisada
Carne Guisada
Ingredients
For the Carne Guisada
- 1 1/2 pounds chuck roast, finely chopped
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, plus more, as needed
- 2 tablespoons olive oil, divided, as needed
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 cup tomatoes, chopped
- 2 tablespoons garlic, finely minced
- 2 tablespoons tomato paste
- 1 packet Sazon, cilantro and tomato flavor, or 1 teaspoon tomato bouillon
- 1/2 cup Hatch green chili, sliced
- 2 cups chicken stock, or beef stock
Instructions
- 1
Place the finely chopped chuck roast in a large bowl. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Use your hands to combine the seasonings thoroughly with the meat until evenly mixed.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add about half of the seasoned beef. Sear the beef until it has a good brown crust on all sides.
⏱️ 8 min
- 3
Once the first batch of beef is seared, remove it from the pan and set it aside on a tray to rest.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of olive oil to the same pan. Add the remaining seasoned beef and sear until it has a good brown crust. Remove the second batch of beef from the pan and add it to the tray with the first batch. Let it rest for later use.
⏱️ 8 min
- 5
To the same pan (with residual oil and flavors), add the diced onion, diced red bell pepper, and chopped tomatoes. Sauté the vegetables for about 2 minutes to begin softening them and release their flavors.
⏱️ 2 min
- 6
Add the finely minced garlic to the sautéed vegetables. Cook for another 2 minutes until the garlic becomes fragrant and releases its sweetness.
⏱️ 2 min
- 7
Sprinkle a pinch of salt over the vegetables to enhance their flavor.
⏱️ 1 min
- 8
Return all of the reserved seared beef back into the pan with the sautéed vegetables.
⏱️ 1 min
- 9
Add the tomato paste to the mixture and sprinkle in the packet of Sazon (or 1 teaspoon of tomato bouillon). Mix until all ingredients are well combined and the tomato paste is incorporated.
⏱️ 2 min
- 10
Add the sliced Hatch green chili to the pan and mix well to distribute it throughout the dish.
⏱️ 1 min
- 11
Pour the 2 cups of chicken stock (or beef stock) into the pan. Stir to combine all the ingredients.
⏱️ 1 min
- 12
Place a cover on the skillet and reduce the heat to low. Let the mixture simmer gently until the beef is very tender, which will take approximately 30-40 minutes.
⏱️ 40 min
- 13
Once the beef is tender, the Carne Guisada is ready to serve. Taste and adjust seasoning if necessary. Serve hot, ideally with Spanish rice and pinto beans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carne Guisada
For the Carne Guisada
- 1 1/2 pounds chuck roast, finely chopped
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, plus more, as needed
- 2 tablespoons olive oil, divided, as needed
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 cup tomatoes, chopped
- 2 tablespoons garlic, finely minced
- 2 tablespoons tomato paste
- 1 packet Sazon, cilantro and tomato flavor, or 1 teaspoon tomato bouillon
- 1/2 cup Hatch green chili, sliced
- 2 cups chicken stock, or beef stock
Instructions
- 1
Place the finely chopped chuck roast in a large bowl. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of salt. Use your hands to combine the seasonings thoroughly with the meat until evenly mixed.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add about half of the seasoned beef. Sear the beef until it has a good brown crust on all sides.
⏱️ 8 min - 3
Once the first batch of beef is seared, remove it from the pan and set it aside on a tray to rest.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of olive oil to the same pan. Add the remaining seasoned beef and sear until it has a good brown crust. Remove the second batch of beef from the pan and add it to the tray with the first batch. Let it rest for later use.
⏱️ 8 min - 5
To the same pan (with residual oil and flavors), add the diced onion, diced red bell pepper, and chopped tomatoes. Sauté the vegetables for about 2 minutes to begin softening them and release their flavors.
⏱️ 2 min - 6
Add the finely minced garlic to the sautéed vegetables. Cook for another 2 minutes until the garlic becomes fragrant and releases its sweetness.
⏱️ 2 min - 7
Sprinkle a pinch of salt over the vegetables to enhance their flavor.
⏱️ 1 min - 8
Return all of the reserved seared beef back into the pan with the sautéed vegetables.
⏱️ 1 min - 9
Add the tomato paste to the mixture and sprinkle in the packet of Sazon (or 1 teaspoon of tomato bouillon). Mix until all ingredients are well combined and the tomato paste is incorporated.
⏱️ 2 min - 10
Add the sliced Hatch green chili to the pan and mix well to distribute it throughout the dish.
⏱️ 1 min - 11
Pour the 2 cups of chicken stock (or beef stock) into the pan. Stir to combine all the ingredients.
⏱️ 1 min - 12
Place a cover on the skillet and reduce the heat to low. Let the mixture simmer gently until the beef is very tender, which will take approximately 30-40 minutes.
⏱️ 40 min - 13
Once the beef is tender, the Carne Guisada is ready to serve. Taste and adjust seasoning if necessary. Serve hot, ideally with Spanish rice and pinto beans.
⏱️ 1 min