Chipotle Carne Guisada (Beef Stew Meat Braised W/Chipotle)
photo by gailanng
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
4-5
ingredients
- 1 cup tomatoes, chopped
- 1 1⁄4 cups sliced onions
- 1⁄2 chopped green bell pepper
- 3 -4 sprigs fresh cilantro
- 1⁄4 cup cooking oil
- 2 - 2 1⁄2 lbs beef, meat stew (cut small)
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon bouillon, powder tomatoe and chicken flavor (preffer Knorr)
- 7 ounces chipotle chiles in adobo (1 table spoon of the sauce is needed only)
- 1 chipotle pepper (also from that same 7 oz. can)
- 1 packet sazon goya culantro con achiote
- 3 -4 cups water
directions
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
Reviews
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I'd never heard of this dish, but we love Mexican and we thought it was great. I made a substitution or two to avoid going to the grocery store, & found a recipe online for the 'sazon goya culantro con achiote' which I had never heard of. That consists of black pepper, garlic pdr,coriander, cumin, oregano, msg & annatto/anchiote seeds - for which paprika supposedly can be substituted. Likewise I had no powdered chicken & tomato bullion, so I used bullion cubes & half a can of tomato sauce I had in the freezer. This stew was a wonderful, homey, comfort food; the whole house smells amazing! We enjoyed ours served with fresh chopped green onions and warm corn tortillas. Thanks for a new favorite!
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Wow O Wow girl friend this was outrageously good. I am from Corpus Christi but moved to Washington State in 1976. One of the many things I missed was this meal. I tried to get get Mexican Restaurants to make it for me but when I told them the name and described the dish, they looked at me as if I was just loco. I tried to make it on my own but just could not get the taste correct. Your recipe gave the dish back to me. I am ever grateful to you. Thank you again.
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This was beyond awesome! When it was first cooking I was thinking I might have to order a pizza. Even with all the good reviews, I have been the one to try it and not like it. The only thing I added was some chopped garlic. I thought for sure my daughter wasn't gonna eat it but I gave it to her as a burrito. Put some beans, cheese, meat, and slices of avacado to tone it down the spice for her. Then she asked me if she could have some like her dad and I. We had it in on a plate with beans, avacado, salsa, sour cream, and tortillas. The only thing is, it does take awhile to cook. I even cut about 25 minutes off the time cuz it was taking forever. Definitely make again but next time will add some queso fresco. Thanks!!!!
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RECIPE SUBMITTED BY
I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!