Oh, how I love this dish! It can’t be any easier and delicious. You just need a handful of ingredients and a heavy pot to make this super tender and hearty beef stew that has all the flavors from my hometown, Monterrey, Mex. I make this dish a lot and I always make enough to have left overs for two or three days. It just keeps getting better as it sits in the fridge and it also freezes great. So, I always have a little batch of carne guisada reserved for the times when my belly needs food and my heart comfort. I miss my hometown so much.

I developed this recipe myself -different from many of my traditional Mexican dishes that are old family recipes- by tasting and adjusting seasoning each time I made it. One time I made it for my mom when she came to visit and she loved it! She said it reminded her of the Cortadillo they used to serve at weddings in the ranch back in the days. That was a huge compliment to me, I knew I had done something really good.

What you need to make Carne guisada

Chuck roast

Tomatoes

Onions

Garlic

Cumin

Chili powder

Salt and pepper

white Vinegar

How to serve carne guisada

This dish is traditionally served with arroz a la Mexicana (Mexican rice) and beans. I always make a double batch of carne guisada because I love making new dishes with the left overs like breakfast tacos! (If you are in Texas you know what I am talking about) and my favorite: carne guisada quesadillas. Melty gooey cheese and super tender carne guisada in a toasty corn tortilla. I think I just drooled over my keyboard.

Other recipes you might like

Arroz a la Mexicana(Mexican Rice) – Marisol Cooks

Arroz a la Jardinera/ Garden Rice – Marisol Cooks

Arroz con cilantro y limón/ Cilantro and Lime Rice. – Marisol Cooks

Easy Pork Mole – Marisol Cooks