Traditional Carne Guisada Tacos

But you know how universities hand out honorary degrees to Important People sometimes? The Olympics should have that. And Toddler-Teeth-Brushing should be first on the list (next would be “Shopping at Costco with Multiple Children”).

Brushing kid’s teeth is not just about prying their mouth open. Round these parts it starts with a warm up chase, then a tackle, then what I like to call the Death Grip, in which one must use both legs, arms, and elbows to straddle and secure all toddler appendages. I personally prefer the Cross-Chest-Forearm-Pin.

Then, by the time you have prodded them enough to get them to open their mouth, they are mad, and start to scream at you with real tears. And that’s the easy part. Brushing a crying kids mouth is easy. You can get way in there.

The other day I went through this ordeal with Truman, and when I finally freed him, he immediately bent down, scooped a tortilla chip off the ground, and ate it. Toddler: 1 Mom: 0.

You will love this traditional Carne Guisada Recipe 

Carne guisada literally just means “stewed beef.” What’s so special about stewed beef??

First, carne guisada, cooked low and slow, magically turns a cheap cut of beef into super tender, fall apart meat. Its connective tissues are actually an asset, because the low slow heat breaks them down and makes the meat so soft and delectable.

Second, carne guisada is deceptively simple. You might already have ALL the other ingredients at your house! Tomato sauce, onion, cumin, beef bouillon, garlic powder, and a little salt and pepper–we’re not talking fancy or expensive ingredients. This short list is all you need.

Third, carne guisada has amazing flavor. AND smell. If you make carne guisada your house is going to fill with the aroma of perfectly seasoned beef and onions. If you open the window the neighbors might come running. This isn’t an apology, I just helped you make new friends!

What is Carne Guisada?

Carne guisada means “stewed beef.” It’s a really simple preparation of slow-cooked beef with beef broth, tomato sauce, onion, garlic, and cumin. We’re making my brother-in-law’s grandma’s Tex-Mex recipe, in case these ingredients don’t match exactly with the carne guisada you might have had in Puerto Rican or Mexican cuisine (now I want to try those versions too!). 

What is the origin of carne guisada?

Carne guisada originated in Puerto Rico and spread to Mexican and Tex-Mex cuisine. It’s a simple way to get tender, juicy beef from a cheap, widely available cut. 

What you’ll need for Carne Guisada Tacos

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

What is the best meat for carne guisada?

Since carne guisada gets cooked for a long time on low heat, the connective tissues in the meat you choose have a long time to soften. I always just buy the cheap pre-cut stew meat because I’d rather save my meat money for ribeyes some other day. If pre-cut stew meat isn’t available or you’d rather cut it yourself, buy beef chuck or beef round. It may also simply be labeled “beef roast” or “pot roast” (it is indeed the same kind of meat that you can cook as an entire roast).

How to make Carne Guisada

You guys remember these Traditional Tejano Pinto Beans? I’ve got the sister recipe for you today. This Carne Guisada is another recipe from my brother-in-law’s Tejana grandmother. It is so simple, and so good. All of the ingredients are pantry items that I always have on hand, except the meat, and even that I sometimes have tucked away in the freezer. Next time you see stew beef on sale, stock up.

The original recipe is simmered on the stovetop for a few hours. It’s really low maintenance, but you do have to be home to babysit it a little. I figured out a way to do it in the crockpot; all you have to do is omit most of the water called for.

Here’s a quick overview of how to make this recipe on the stovetop and on the crockpot. Full instructions can be found in the recipe card below!

On the stovetop:

1. Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat. Add about a tablespoon of oil to the pan and swirl. 
2. Salt and pepper the beef chunks and add 1/3 of the seasoned meat to the pan. Brown all sides. Remove to a plate and repeat with the remainder of the meat.
3. Add the onions to the pan and saute. 
4. Return the meat to the pan. Add the water, tomato sauce, garlic powder, salt, beef bouillon, pepper, and cumin.
5. Bring the mixture to a boil, then reduce to a low simmer. Simmer for 2-3 hours, or until the meat is tender and the gravy has thickened. Stir occasionally.

In the crockpot: 

1. Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat. Add about a tablespoon of oil to the pan and swirl. 
2. Salt and pepper the beef chunks and add 1/3 of the seasoned meat to the pan. Brown all sides. Remove to a plate and repeat with the remainder of the meat.
3. Add the onions to the pan and saute. 
4. Add the browned meat and sauteed onion to your 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.
5. Cook on low for 6-7 hours.

Do note that this is a recipe for Carne Guisada, which directly translated means “Stewed Beef.” It’s not meant to be shredded. It is bitesize pieces of meat in a thick gravy. If you make this in the crock pot, make sure you don’t accidentally break up the meat too much by over-stirring.

To serve this authentically, put the meat, some rice, cheese, and guacamole in a warm flour tortilla, with these beans on the side. This is my favorite way to eat it, but I also think it would be amazing in burrito bowls, enchiladas, topping a huge salad, in a quesadilla…or just solo with a fork.

My sister Laura made this for my whole family over Christmas. We were staying in a hostel near San Francisco with a community kitchen. One of the staff members followed his nose to the kitchen and asked if we were making Carne Guisada. “Are you guys from Texas?” he said. I was pretty amazed that he could identify what we were making (and that we must be Texan) just from the smell. We all went on a short hike that afternoon, and promised him some of the goods if he would tend the pot for us while we were away. I think he was pretty stoked.

Best Carne Guisada Recipe FAQs

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