Category Archives: Beef~Res

Carne Guisada & One Step Closer

After a couple of frustrating days, I think I am back on track with this blog. Hoping that my niece can help me work out the final details in the morning. yay! Getting excited! Preparing dinner tonight for family. Carne guisada, frijoles con chorizo, sopa de conchas, chicken tortilla soup, salsa and tortillas….tomorrow dinner with friends! Looking forward to it! This recipe for carne guisada is a basic, simple and tasty as it comes. The freshly blended tomato sauce  and low and slow cooking, is the key to a good carne guisada. I like adding potatoes for a heartier dish.

Carne Guisada con Papas~Stewed Beef and Potatoes
Carne Guisada con Papas~Stewed Beef and Potatoes

RECETA~Carne Guisada con Papas

2 pounds top round or skirt steak, sliced thin
Garlic powder
3 tablespoons Olive oil
5 roma tomatoes, quartered
1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
2 cloves garlic, sliced
1 to 2 serrano peppers, chopped
1/3 cup cilantro, chopped
4 cups of water or chicken broth(I used broth)
4 cups peeled and diced russet potatoes
1 large red or orange bell pepper, finely diced
3 tablespoons red wine vinegar
3 tablespoons tomato paste or 1/4 cup tomato sauce


1. Preheat 3 tablespoons of oil in a large skillet for a few minutes. Season the sliced beef with a teaspoon each of salt, pepper, garlic powder, cumin and oregano. Sear the beef in the hot oil until good and brown.

2. In the blender, combine the tomatoes, 1/2 of the onion, garlic, serranos, cilantro and 4 cups of water (or broth). Season with salt and pepper to taste and blend until smooth.

3. To the beef, add the remaining diced onion, bell peppers and potatoes and cook for a few minutes. Add in the sauce from blender, vinegar and tomato paste (or sauce). Bring to a boil, reduce heat and continue cooking(mostlycovered) for a good 90 minutes or until sauce reduces and meat is tender. I usually like to add more spices as the beef cooks down. Add to your liking. Yields up to 8 servings.

Notes: The carne guisada can be eaten as is over rice or I like to serve warm tortillas for tacos or burritos. I liked the skirt steak alot better for this recipe. It was more flavorful and tender than the top round.

Carne Guisada con Papas

Braised Skirt Steak in a Spicy Tomato Red Wine Sauce ~ A Cold Winter is Setting In

Did I mention we are experiencing a brutal winter? LOl! All I can do is laugh about it. It will make me appreciate the warm days of summer, grilling outdoors, cold icy drinks…..Oh! Sorry, I was day dreaming again. And after my 28th winter here in central New York, this California girl has adapted very well. When it comes to low and slow cooking, braising is the way to go. I have been fortunate enough to have a new market open in our area with a wide selection of meats. In my area, two hard to find cuts are the skirt and the flank steak and I was very happy to see that this new market stocks it pretty regular.

Braised Skirt Steak
Strip Steak Braised in a Spicy Tomato Red Wine Sauce over Cilantro Lemon Rice


Sure looks pretty from inside my warm house!

Majestic Snow Covered Pine Trees
Majestic Snow Covered Pine Trees

And with winter comes all of the wonderful soups and slow cooking guisados that fill the house with wonderful aromas…. This recipe for Braised Skirt Steak in a Spicy Tomato-Red Wine Sauce is just what the doctor ordered for for the -28 wind chills we are experiencing this winter.


2 1/2 pounds skirt steak, sliced into 2 inch pieces
1 teaspoon salt, plus more for sauce
1 teaspoon pepper, plus more for sauce
1 teaspoon garlic powder
4 tablespoons olive oil

For Sauce
28 ounce can whole tomatoes
1 cup red wine (cabernet)
1 1/2 cups beef broth
2 chipotle peppers in adobo
3 cloves garlic, sliced
1 tablespoon chile ancho powder
1 teaspoon chile pasilla powder or 1/2 teaspoon cayenne
1 1/2 tablespoons mexican oregano
1/2 tablespoon dried thyme

You will also need
1 large white onion, sliced into strips
2 bay leaves
2 whole cloves, optional
*4 cups of cooked rice (add 1 cup jasmine rice to salted boiling water, reduce heat, cover and cook for 18 to 20 minutes. Before serving, squeeze fresh lemon juice in and add fresh cilantro. Fluff with fork) 

Juice of 1 lemon
1/3 cup chopped cilantro
1/3 cup diced onions
warm corn or flour tortillas

Browning is a must when braising
Browning is a must when braising
Browned Skirt Steak going in to Braising Sauce
Browned Skirt Steak going in to Braising Sauce
After a few hours of braising...magic happens!
After a few hours of braising…magic happens!

1. Season the sliced meat with salt, pepper and garlic powder. In a large oven proof dutch oven pot, preheat 4 tablespoons of olive oil at medium heat for 3 minutes.

2. While the oil is heating, in the blender combine all of the ingredients for the sauce. Blend until smooth, set aside. Preheat oven to 350 degrees F.

3. Sear the skirt steak for 3 minutes per side and transfer onto plate. In that same pot, add the sauce from the blender. Use a spoon to scrape up all the bits from the bottom. Cook the sauce for 10 minutes, taste for salt.

4. Add the beef back into the pot with sauce, top with onions, add bay leaves and whole cloves. Cover and braise in the oven for 2 hours or until beef if tender. Let stand for 15 minutes before serving. Serve over  lemon cilantro rice, garnish with  more cilantro and diced onions. Serve with  warm tortillas. Yields up to 6 servings.

Braised Skirt Steak In a Spicy red Wine Sauce over Lemon Cilantro Rice
Braised Skirt Steak In a Spicy red Wine Sauce over Lemon Cilantro Rice