PUERTO RICAN CARNE GUISADA
Puerto Rican Carne Guisada - tender chunks of beef in a succulent gravy flavored with sofrito. Add potatoes and carrots and serve with rice for a complete meal!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
- Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
- Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
- After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
- Taste the stew and season with additional adobo or salt if desired.
- Serve with rice.
Nutrition Facts : Calories 304 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 331 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
CARNE GUISADA | DOMINICAN STYLE BEEF STEW | CHEF ZEE COOKS
Carne Guisada is one the holy Trinities in Hispanic cooking. Whenever you think of THE classic Dominican dish, you think- Arroz, Habichuela,...
Provided by Chef Zee
Categories Featured
Time 40m
Yield 5
Number Of Ingredients 15
Steps:
- Combine sliced and peppers in a bowl. Add vinegar. Set aside
- In a large mixing bowl, add cubed steak and season with sofrito, Dominican Oregano, sazon, Chicken Bouillon/Adobo or salt of choice, black pepper, and fresh lime. Mix until everything is well combined. Let meat marinate for at 20 minutes or even overnight. Note-- if you're not using homemade sofrito feel free to substitute by adding diced onions, peppers, and garlic in stead.
- In a deep-sided skillet over medium heat, add olive oil (or oil of choice) along with 1 tsp of sugar in the center of pot. Let oil warm up until sugar begins to caramelize
- Once sugar has caramelize, carefully add the meat. Brown meat on all sides. Over time, the meat will begin to release its own juices. Afterwards, add water and add enough water so that covers the meat completely. Place lit on pot with a small opening for steam and pressure to release. Stew for about 25-30 minutes. Make sure to keep an eye on pot. If water dries up before meat has had a chance to tenderize, add more water.
- After 25-30 mins, check meat for tenderness. If meat is still tough, add more water stew some more. If it has reached softness and tenderness that you like, add tomato paste. Be sure to work in the tomato paste into the sauce. *Note: you want to make sure that you have enough sauce, almost like a gravy or au jus. Don't let sauce dry up too much. If it's dried up too much, simply add more water
- In the end, add sliced onions and peppers that have been sitting 1 tsp of white vinegar along with olives (optional). Mix until well combined with meat and turn off flame. Cover with lid for 5 minutes and steam will soften onions and peppers
Nutrition Facts : Calories 200, Fat 20 grams
SOUTH TEXAS CARNE GUISADA
In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
- Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 11.8 g, Cholesterol 80.7 mg, Fat 16.9 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 6 g, Sodium 456.5 mg, Sugar 5.8 g
POLLO GUISADO (PUERTO RICAN CHICKEN STEW)
Provided by Jannese
Number Of Ingredients 14
Steps:
- Heat a Dutch oven on medium heat.
- Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
- Remove the chicken from the pot and set it aside.
- Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
- Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
- Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
- Sprinkle the finished stew with the chopped cilantro, if using, and stir.
- Serve with white rice, mashed potatoes or some crusty bread for dipping!
TRADITIONAL TEJANO CARNE GUISADA (BRAISED BEEF FOR TACOS)
This is an easy Tejano version of the classic Carne Guisada (Stewed Beef), a recipe that has been passed down for several generations. Made on the stove or in the slow cooker, this meat is perfect for tacos, burrito bowls, salad, etc. Or pick it all out of the pot with your fingers, I'm not gonna judge.
Provided by Karen
Categories Main Course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
- Salt and pepper the beef chunks.
- Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
- Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove to a plate and repeat 2 more batches, adding more oil as necessary.
- Remove the final batch of meat, then add the onions to the pan, adding more oil first if there is none left.
- Saute the onions over medium heat for 5-8 minutes, or until mostly cooked through. Do your best to scrape up the browned bits.
- Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt**, beef bullion, pepper, and cumin.
- Bring the mixture to a boil, then reduce to a low simmer. You want there to be some movement. If the mixture is completely still, turn it up a little. I had my burner set just below medium.
- Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.
- To serve authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
- Don't add 3 cups of water! Read on:
- Brown the meat and saute the onion as instructed above. Add the meat and onion to a crock pot. In a glass measuring bowl, measure out 1/4 cup HOT water. Add the beef bouillon and dissolve. Add the tomato sauce, garlic powder, salt**, pepper, and cumin to the measuring cup. Stir and combine, then pour over the meat in the crock pot, stirring to coat.
- Cook on low for 6-7 hours.
- Remove the lid for the last half hour of cook time, and turn the heat up to high. This is to burn off some of the excess liquid. If it's at a consistency you like, you can skip that step.
- It's important to note that this is not a shredded beef recipe; "Carne Guisada" literally means "Stewed Beef" so you want it to be just like beef stew, but without any veggies.
Nutrition Facts : ServingSize 1 slice, Calories 236 kcal, Carbohydrate 6 g, Protein 34 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
CARNE GUISADO (GUISADO DE RES)
This makes absolutely delicious and tender meat. I like to serve it with soft corn tortillas, pico de gallo, sour cream, cilantro, slices of avocado, and homemade salsa. It's great over rice and right out of the pan. This is definitely a 5 star recipe and SOOO easy.
Provided by MissMia
Categories Mexican
Time 3h15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preaheat oven to 350.
- Season meat with adobo.
- Toss meat with flour.
- In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
- Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
- Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
- Serve as a taco or over rice.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 930.9, Carbohydrate 9.7, Fiber 1.6, Sugar 2.5, Protein 53.1
CARNE GUISADO
A Guatemalan recipe adapted from Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Hot & Spicy) by Dave Dewitt. Could be served inside a tortilla with rice and beans.
Provided by WiGal
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute pork in oil for 5 minutes.
- Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
- Stir well.
- Add water and orange juice.
- Bring to a boil, reduce heat and simmer.
- Meanwhile combine tomato, onion and garlic in blender and puree.
- Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
- Add crumbs to thicken broth and simmer for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 395.4, Fat 19.1, SaturatedFat 5.5, Cholesterol 126.9, Sodium 154.3, Carbohydrate 9.9, Fiber 1, Sugar 2.6, Protein 43.2
CARNE DE RES GUISADA - DOMINICAN BEEF STEW
This is Dominican style beef stew perfect for a hearty meal. It's also how we make bistec encebollado if you leave out the tomato paste!
Provided by In the Kitchen with Jonny
Categories Keto Budget-Friendly Low-Carb Comfort Food Nut-Free Dairy-Free Shellfish-Free Full Meal Egg-Free Winter Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Stove
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Cut the Beef (2 pound) into 1 inch pieces.
- Juice the Lime (1).
- Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
- In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
- In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
- When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
- Slice the Onion (1/2).
- Slice the Cubanelle Pepper (1/2).
- Slice the Red Bell Pepper (1/2).
- Chop the Fresh Cilantro (to taste).
- Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
- Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!
Nutrition Facts : Calories 107 calories, Protein 12.2 g, Fat 5.4 g, Sodium 122.1 mg, SaturatedFat 1.6 g, TransFat 0.1 g, Cholesterol 39.2 mg, Carbohydrate 3.0 g, Fiber 0.5 g, Sugar 1.2 g, UnsaturatedFat 3.7 g
POLLO GUISADO: BRAISED CHICKEN STEW
Steps:
- Gather the ingredients.
- Season the chicken pieces with the adobo seasoning.
- Heat the olive oil over medium heat in a heavy skillet or a Dutch oven .
- Add the chicken pieces and brown them for about 5 minutes per side.
- Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.
- Remove the bay leaf and the culantro leaf.
- Serve hot and enjoy!
Nutrition Facts : Calories 574 kcal, Carbohydrate 15 g, Cholesterol 179 mg, Fiber 2 g, Protein 50 g, SaturatedFat 8 g, Sodium 906 mg, Sugar 2 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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