CHIPOTLE CARNE GUISADA
Chipotle peppers and adobo sauce add smoky heat to tender stewed beef. We serve this hearty dish with tortillas and sometimes rice. -Adrienne Spenrath, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer meat to a 3-qt. slow cooker. Stir in tomato sauce, water, chipotle peppers, adobo sauce, garlic, chili powder, cumin, bouillon, pepper and salt., Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with rice, flour tortillas, chopped tomatoes and shredded lettuce.
Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
CARNE GUISADA TACOS
Provided by Food Network
Time 2h
Yield 15 to 17 servings
Number Of Ingredients 7
Steps:
- Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes.
- Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together.
- Keep warm and serve on flour tortillas with cheese, if desired.
AUTHENTIC CARNE GUISADA
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
Provided by stimied
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
- Add onion and garlic and cook until onions are translucent.
- Add stock, chili powder, comino, salt, and pepper.
- Bring to a simmer and cook for 2-3 hours or until beef is very tender.
- In a separate skillet mix flour and oil together to form a roux.
- Cook over medium high heat until a dark beige color, about 5 minutes.
- Be careful not to let it burn.
- Carefully add roux to stewed beef.
- Be very careful because it can splatter.
- Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
- Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
CHIPOTLE CARNE GUISADA NACHOS
Provided by Taste of Home
Time 5h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in the Inner Pot. Cover with glass lid. Press slow cook function; select beef setting. Press timer; set to 5 hours. Start. , Remove beef; shred with 2 forks. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to inner pot. Layer half of the tortilla chips and cheese over beef; repeat layers. , Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 5 minutes. Start. , Remove chips and beef from inner pot to serving platter. Add optional toppings if desired.
Nutrition Facts : Calories 606 calories, Fat 36g fat (14g saturated fat), Cholesterol 138mg cholesterol, Sodium 888mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 43g protein.
CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
Provided by Chef Sarita in Aust
Categories Meat
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
XOCHIPILLI'S CARNE GUISADA
This recipe is from a local Mexican restaurant. I've seen it called Mexican Cowboy Stew because you get that slow cooked flavor yet it doesn't take that long to cook. Can be made ahead and reheated.
Provided by Member 610488
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven over medium heat, add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1 ounce water and stir to combine. Cook for 5 minutes stirring frequently.
- Add 1 quart water and bring everything to a rolling boil.
- Once the dutch oven comes to a boil, add in the 1/2 cup of water mixed with the cornstarch.
- Turn the heat down to medium heat and cook the mixture until it thickens (about 30 minutes) and season with salt, to taste.
- Transfer to a serving bowl or platter and serve.
Nutrition Facts : Calories 1580, Fat 161.6, SaturatedFat 67, Cholesterol 224.7, Sodium 72.4, Carbohydrate 10.8, Fiber 2.1, Sugar 2.4, Protein 20.3
CARNE GUISADA
Make and share this Carne Guisada recipe from Food.com.
Provided by POSTRES DE LA CIPOTA
Categories Meat
Time 2h
Yield 1 bowl, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saute pan.
- Cook the meat for few minutes on each side until no longer red or pink. Set aside.
- Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
- Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
- Add one packet of Goya seasoning on top of vegetables.
- Cook the vegetables until form a watery paste and mostly dissolved.
- Throw in your meat. Let cook for a few minutes in the vegetables.
- Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
- After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
- Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
- Cook everything until the steak and potatoes are tender.
- See pictures of the cooking process, check out http://www.postresdelacipota.com/2016/09/carne-guisada-recipe.html.
Nutrition Facts : Calories 237.4, Fat 13.6, SaturatedFat 2, Cholesterol 22.3, Sodium 436.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.2, Protein 10.7
CARNE GUISADA III
The perfect Puerto Rican meal. Everywhere you go this is one of the main dishes that is served in Puerto Rico. It goes very well served over steamed rice.
Provided by ElizabethKnicely
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
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