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    You are in: Home / Recipes / Rio Grande Valley Style Carne Guisada Recipe
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    Rio Grande Valley Style Carne Guisada

    Rio Grande Valley Style Carne Guisada. Photo by PanNan

    1/1 Photo of Rio Grande Valley Style Carne Guisada

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    PanNan's Note:

    This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cube meat (about 1"), removing all fat and gristle.
    2. 2
      Sear meat in oil.
    3. 3
      Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
    4. 4
      Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
    5. 5
      Grind the hot cumin seeds with a mortar and pestle.
    6. 6
      Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
    7. 7
      Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
    8. 8
      Add tomato sauce, chili powder and paprika.
    9. 9
      Continue to simmer for another 15-20 minutes.
    10. 10
      While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
    11. 11
      Stir the flour and oil constantly until the flour turns a light golden brown (roux).
    12. 12
      Add the roux to the meat and continue to simmer for about another 30 minutes.
    13. 13
      Serve carne guisada with rice and beans and flour or corn tortillas.
    14. 14
      Note: can speed the cooking time by using a pressure cooker.

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    Ratings & Reviews:

    • on November 19, 2012

      55

      We loved this one. I did add beef bouillon instead of just water and was a bit salty so won't do that next time. This is so good, served with cilantro rice and black refried beans. What a great Sun. meal.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2008

      55

      I am originally from South Texas--this recipe reminds me so much of the wonderful Tex-Mex foods and flavors of that area. Delicioso! Thanks for posting, PanNan!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2006

      55

      Oh WOW! This is the best Guisada I have had....thank you for the recipe! Much better than any other recipes I have tried before. Made according to directions except added a little more garlic and paprika, just because I could. Highly recommended!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Rio Grande Valley Style Carne Guisada

    Serving Size: 1 (455 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.7
     
    Calories from Fat 274
    60%
    Total Fat 30.5 g
    46%
    Saturated Fat 9.1 g
    45%
    Cholesterol 124.1 mg
    41%
    Sodium 1170.0 mg
    48%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.2 g
    13%
    Protein 36.8 g
    73%

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