Homemade Mexican Carne Guisada

Instructions:

1. Heat the oil in a heavy pot or Dutch oven over medium-high heat.
2. Add the beef chunks, season with salt and black pepper, and brown well on all sides.
3. Add the chopped onion and cook for about 3 minutes, until softened. Stir in the garlic and cook briefly until fragrant.
4. Sprinkle the flour over the beef and stir well to coat evenly.
5. Add the chili powder, cumin, and oregano, stirring until the spices are fragrant.
6. Pour in the beef broth, water, and chopped tomato or tomato sauce. Add the jalapeño or serrano if using.
7. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 to 1½ hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
8. Taste and adjust seasoning as needed. Remove the whole pepper before serving, if used.
9. Serve hot with Mexican rice and warm flour tortillas.

Variations

• Add diced potatoes for a heartier, stew-like version.
• Use ground beef for a quicker, weeknight-friendly carne guisada.
• Add a pinch of smoked paprika for subtle depth.
• Stir in roasted green chiles for a Southwestern twist.

Tips

• Browning the beef well builds the foundation of flavor for the gravy.
• Keep the simmer low and gentle to ensure tender meat.
• Let the guisada rest for about 15 minutes before serving to allow the gravy to thicken naturally.
• Leftovers taste even better the next day as the flavors continue to develop.