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Add a photoThis is a traditional Mexican beef stew. This particular version is almost a soup and is VERY bland until you add hot sauce to the individual bowels. The hot sauce gives each bowl a unique flavor and each person can set their own heat level. I like to use different sauces, but my favorite is Goya’s Aboral Chilies Salsita, while my wife loves to add Ring of Fire Chipotle & Roasted Garlic.
Ingredients
- 1 ½ pound beef top sirloin, cubed
- 1 green bell pepper, seeded, 1â dice
- 1 red bell pepper, seeded, 1â dice
- 1 large onion, roughly chopped
- 1 large tomato, chopped
- 3 Tb chopped garlic
- 2 Tb ground cumin
- 2 ts freshly ground black pepper
- 1 quart water (for added flavor you can substitute 2 cups beef broth for 2 cups of the water)
- ½ cup roux
- Salt to taste
- Roux:
- ½ cup flour
- ¼ cup butter
- ¼ cup olive oil
Directions
- In a large saute pan over medium heat add the cubed meat and cook until browned
- Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and a little bit of the water and stir to combine
- Add the remaining water and bring to a boil.
- Reduce the heat to simmer and slowly add the roux
- Cook until the Carne Guisada thickens
- Taste and salt to taste
- Place into a bowl and serve
- IMPORTANT: Have a variety of hot sauces available for everyone to add as much or little to their Carne Guisada to add the final flavor.
- Roux:
- Put olive oil and butter in a sauce pan over low heat until butter is melted
- slowly whisk in the flour making a smooth paste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 443 | |
| Calories from Fat 279 | 63% |
| Total Fat 31.4g | 39% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 126mg | 5% |
| Potassium 580mg | 17% |
| Total Carbs 15.43g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.87g | 2% |
| Protein 24.94g | 40% |
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