Mike’s South Texas Carne Guisada

This is a variation on a regional favorite which combines authentic Mexican and South Texas cooking. You may look at the ingredients and preparation method and assume that it is the same as chili, but the rich gravy in this stew really sets it apart. There is also far less chili powder and heat. A note on the chili powder used here: my signature ancho and Hatch red ground chili are staples in my kitchen. The ancho is mild and adds so much to the earthy aroma, while the pure Hatch chili is an irreplaceable spice in Southwest cooking, including the base for authentic enchilada sauce. Be sure to source pure Hatch chili not cut with other fillers — it can be purchased in both mild and hot form. Links are provided for your convenience in the sidebar. It is expensive but you get what you pay for regarding quality.

This is a fantastic dish served with freshly-made tortillas and can even be prepared as burritos, baked with some of the sauce and lots of cheese on top. Or serve it over rice with tortilla wedges on the side for mopping up all of that decadent gravy.

Since the cut of beef is so lean, you will need the bacon fat to add a depth of flavor. 

In one recipe I’ve reviewed on YouTube, (the name of the author will not be mentioned here) the preparation of the meat completely missed its mark because it was stewed in one large batch using a Dutch oven instead of evenly browning it in a large skillet over high heat. You can’t throw two to three pounds of cubed beef in one pot and expect it to sear properly. Work in two batches and don’t crowd the skillet — the larger surface area will ensure success and fall-apart goodness. (See the photo below for reference.)

You will only need two cooking tools for this recipe; a large skillet and 5-quart dutch oven. A propane torch or gas burner will be needed to fire the poblano chili. A killer recipe that defines Tex-Mex comfort food. Enjoy!

INGREDIENTS:

2 pounds cubed sirloin or top round beef stew meat (your choice on the size of the pieces – 1” cubes are ideal)
2 tbs. rendered bacon fat or lard
1 tbs. XV olive oil
6 large cloves garlic, roasted and minced
1 large yellow Spanish onion, rough chopped
32 oz. beef stock
1 large ripe garden tomato, diced
2 dry bay leaves
2 tbs. ground ancho chili powder
1 tbs. ground pure Hatch red chili powder
1 tsp. salt, to taste
1 tsp. beef base granules
1 tsp. fresh-ground black pepper, to taste
2 tbs. cumin seed, toasted and ground in a mortar
1 large poblano chili, fired, peeled and diced
3 tbs. flour, mixed with 1/4 cup cold water to form a slurry (thickener)

Serve With~
Corn or flour tortillas (preferably made from scratch)
Mike’s Famous Guacamole
Fresh salsa
Lime wedges
Cilantro
Mexican cotija cheese
Hot sauce

DIRECTIONS:

In a large heavy cast-iron skillet, heat the rendered bacon fat until shimmering and add the stew beef, browning in two batches over medium-high heat. Ensure the beef evenly browned as this is a critical step in adding flavor. Remove and transfer to a 5-quart cast-iron dutch oven. Keep tightly covered over low heat.

Next, add the 32 oz. beef broth and diced tomato to the dutch oven. Bring to a low simmer and keep covered. Roast the garlic cloves in a heavy small skillet for about ten minutes, turning often so the pieces don’t scorch. 

While you are roasting the garlic, chop the onion. Add 1 tbs. olive oil to the skillet and saute the onion until just soft. Remove and add to the pot. Peel and mince the garlic and add to the pot with the dry spices. Stir and keep covered at a low simmer. 

Prepare the flour/water slurry and mix in to form a gravy. Stir well to incorporate.

Braise covered for 2.5 to 3 hours on your stove top or at 325° F. in your oven.

At the last hour, fire the poblano chili until the skin is evenly blackened. Place sealed in a paper lunch bag and let it sweat for fifteen minutes. Rinse under cold water to pull off the tough outer skin. Seed, dice and add to the pot. Taste and correct the seasoning if needed.

Test the meat for tenderness. Uncover the pot and simmer over medium-low heat, stirring often to reduce the gravy to your desired thickness, about twenty minutes. Discard the bay leaves. Using a slotted spoon, serve the meat with a bit of the gravy on tortillas with the taco fixings shown above.

Serves 4-6.

Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Browning the cubed beef over medium-high heat in a large cast-iron skillet will bring out the best flavor.