How to make Carne Guisada - Carne Guisada - #cooking#mexicanfood#fyp

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Lean cuts reduce fat intake, while pork can be more affordable.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories, while water with seasoning is budget-friendly.

Cut the chuck roast into small cubes, removing excess fat.

Add the meat to the pan, cover, and let it cook for about 15 minutes.

Uncover the meat and break it up as it tends to stick together, then cover again for another 15 minutes.

Add 2 to 3 tablespoons of oil to the pan, mix quickly, and cover again.

In a blender, add 2 large tomatoes, 2 large garlic cloves, 1 piece of white onion, 1/2 tablespoon of oregano, 3/4 teaspoon of cumin, 2 tablespoons of tomato buan, and 1 cup of water. Blend until smooth.

Once the meat has no more liquid after about 40 minutes, add the blended ingredients and about 1/2 cup more water, adjusting based on desired consistency.

Hydrate 3 pieces of Chile for about 25 to 30 minutes.

After hydrating, add the Chile to a blender with a little water and blend, then strain the sauce.

Add the strained sauce to the meat along with 1 jalapeno, cover, and cook for 20 minutes.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary