Rick's Crock Pot Carne Guisada
- Ready In:
- 8hrs 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 907.18 g beef round roast
- 2 garlic cloves, minced
- 1 small onion, chopped, finely
- 1 jalapeno pepper, minced
- 473.18 ml beef stock
- 44.37 ml tomato paste
- 3.69 ml salt
- 9.85 ml chili powder
- 9.85 ml cumin
- 0.61 ml black pepper
- 6 corn tortillas
directions
- Cut the meat into bite sized cubes, put into crock pot. Add the garlic, onion and chilis. Add the tomato paste and stock. Add all remaining ingredients except tortillas. Cook on low for 6 to 8 hours. Serve with tortillas and Spanish rice.
- Warning: I've made my own recipe recently and it was disastrous. I tried to rate it, but wasn't able to. I've made it with good results in the past, but if I can't get consistent results you probably can't either.
- Rick.
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Reviews
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I have never been a huge fan of carne guisada but my husband loves it, so I wanted to find a recipe that was easy and tasty - this is both! I have made it easier by eliminating all of the chopping - I use 1 can of HOT Rotel and 1 can of regular Rotel, only 1 cup of beef broth/stock, and double the cumin, chili powder, and tomato paste. I usually use a chuck roast that I cut up into larger chunks than your typical pre-cut stew meat, but stew meat works well too. After it is fully cooked, I remove the meat, thicken the sauce using cornstarch, and then add the meat back in after it has been thickened (think gravy, not sauce). I serve w/ spanish rice, beans and tortillas. Recipe can easily be doubled for a crowd and freezes well. We LOVE it and so does everyone we've shared it with - it's now one of my 'go to' meals.
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Tweaks
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This is a great base recipe, and we customized it to our own spice-loving taste. I used thinly sliced top round, which got a little tough. I will probably use cubes, as suggested, next time. I added green chilies, smoked chipotle powder, and cayenne pepper instead of the jalapeno. I used the whole can of tomato paste to thicken the sauce. It was delicious with avocado on tortillas with sour cream.
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I also found this to be great! I read a few other recipes for carne guisada and made some changes that I wish I hadn't. I added 1 cup beef stock instead of 2, and substituted a large can of diced tomatoes for the 3 tbl of tomato paste. It was too watery this way, although the flavor was fantastic. I served it with white rice. I also added chopped fresh cilantro at the end. I'll definately try this again but stick to the recipe and keep the cilantro addition.
RECIPE SUBMITTED BY
rickscott
Missouri City, 83
<p>I started cooking when I was about 12 years old. I was a fan of Graham Kerr's Galloping Gourmet and my mother helped me buy the ingredients and cook Steak Diane after I saw it on his show. <br /> <br />I can't cook for the family every night, but I try try to have one or two nights a week when I can fix them a home meal. Sunday is the day when my wife, 3 kids, 1 daughter-in-law, and 2 grand daughters get together to have a big dinner. <br /> <br />My picture is me holding my babies. Being a grandfather is really great. They call me Papa by the way.</p>