Carne Guisada

5 from 4 votes

This Carne Guisada recipe is by far the fastest rendition you'll find on the internet, without sacrificing a bit of flavor!

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: Carne Guisada

Servings:

Calories: 557kcal

Author: Kelly Anthony

Ingredients

2-2 ½ pounds sirloin steak, about 1" thick
2 teaspoons Kosher salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon garlic powder
3 tablespoons canola or avocado oil, separated
1 white onion, finely chopped
3 jalapenos, seeded and diced
¼ cup all-purpose flour
2 ½ cups unsalted or low-sodium beef broth, separated (do not use salted beef broth)
1 tablespoon tomato paste
1 bay leaf
2 tablespoons chopped cilantro (optional)
Flour tortillas, cooked white rice, or mashed potatoes for serving

Instructions

Cut the steak (or steaks) into 1" cubes using a sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.
In the meantime, add Kosher salt, cumin, chili powder, black pepper, and garlic powder to a small bowl and mix to combine. Set aside.
Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil and half of the spice mixture. Massage the seasoning into the beef cubes and set aside.
Add 2 tablespoons of oil to a large pan (one you have a lid for) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 2-3 minutes more. Transfer beef cubes to a plate and set aside.
Reduce the heat to medium-high and add the onion and jalapeno. Add an additional tablespoon of oil if the bottom of the pan is dry. Sauté for about 4 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.
Sprinkle the flour over the vegetables and stir to coat. Add the beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.
Stir in the tomato paste, remaining spice mix, and bay leaf. Next, add the beef cubes and any accumulated juices. Adjust your heat to maintain a slow simmer and place the lid slightly ajar. Cook for 10-14 minutes, or until done to your liking.
Sprinkle over the cilantro, if using, and stir. Serve with flour tortillas, over mashed potatoes, or with cooked white rice, and enjoy!

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