Rio Grande Valley Style Carne Guisada Recipe
Description: This TexMex beef stew recipe, adapted from Sylvia’s Enchilada Kitchen, a popular Houston restaurant, embodies the rich flavors of the Rio Grande Valley. The addition of a chopped jalapeno pepper enhances its robust taste, perfectly complementing a mound of Mexican rice served alongside.
- Cook Time: 2 hours
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Servings: 4
- Calories: 454.8 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 1 1/2 cups |
| Dried oregano leaves | 1 tsp |
| Cumin seed | 3 tsp |
| Fresh ground black pepper | 1/4 tsp |
| Salt | 1 tsp |
| Garlic | 1 clove |
| Green bell pepper | 1 |
| Onion | 1 |
| Fresh tomato | 1 |
| Tomato sauce | 1/2 cup |
| Chili powder | 1 tbsp |
| Paprika | 1/2 tsp |
| All-purpose flour | 1 tbsp |
| Oil (for searing) | As needed |
| Oil (for roux) | 2 tbsp |
Instructions
-
Prepare the Meat: Begin by cubing the meat into 1-inch pieces, ensuring to remove all fat and gristle.
-
-
Sear the Meat: In a large pot or Dutch oven, heat oil over medium-high heat. Once hot, add the cubed meat and sear until browned on all sides, about 5-7 minutes.
-
Cook the Meat: Pour water into the pot with the seared meat. Cover and cook over medium-low heat for approximately 30 minutes, stirring occasionally.
-
Toast and Grind Spices: While the meat is cooking, toast the cumin seeds in a small sauté skillet over medium-high heat until they begin to smoke slightly. Remove from heat and grind the toasted cumin seeds using a mortar and pestle.
-
Season the Meat: To the pot with the cooked meat, add dried oregano leaves, ground toasted cumin, black pepper, salt, and minced garlic. Stir to combine.
-
Add Vegetables: Chop the green bell pepper, onion, and tomato, then add them to the pot with the meat mixture. Continue to cook for an additional 30 minutes, allowing the flavors to meld together.
-
Incorporate Sauce and Spices: Stir in tomato sauce, chili powder, and paprika. Simmer for another 15-20 minutes, allowing the sauce to thicken slightly.
-
Prepare the Roux: In a separate sauté pan, heat 2 tablespoons of oil over medium-low heat. Gradually add all-purpose flour, stirring constantly until the flour turns a light golden brown, forming a roux.
-
Incorporate the Roux: Add the prepared roux to the pot with the meat and sauce mixture. Continue to simmer for an additional 30 minutes, allowing the flavors to develop further and the sauce to thicken.
-
Serve: Once the carne guisada is cooked to perfection, serve it hot alongside Mexican rice, beans, and your choice of flour or corn tortillas.
-
Note: For a quicker cooking time, consider using a pressure cooker, adjusting the cooking times accordingly.
Enjoy the hearty flavors of Rio Grande Valley Style Carne Guisada, a dish that brings the essence of TexMex cuisine to your table with every savory bite! 🌶🍲🥩
