Guiso, guisado, carne guisada, estofado de res are some of the ways I have heard to describe this style of dish. I prepared this recipe last minute, so there are no photos of prep or ingredients, except on the video. Roasted salsa was already prepared after cleaning out my refrigerator the week before. Beans are done in 30 minutes using my pressure cooker. Salsa verde was done since I am currently promoting my new cookbook! You could say that it was meant to be! Lol!
Have You Ordered Your Copy Yet?
My first cookbook, Mexican Salsa, is live and can be ordered directly from the publishing company! It’s a collection of 50 recipes. Twenty seven of them are salsa recipes! Yes, I love preparing salsa that much that I thought it was important to gather my favorite recipes to share with you all. It also includes, essential Mexican sauces, adobos and some delicious traditional foods, such as pork tamales, mole, birria and more! ORDER BOOK HERE https://salsa-pinaenlacocina.customcontent.store/
Do You Have To Cook Your Salsa?
No, you don’t. In my experience with preparing salsa for many years, cooking the blended salsa helped extend the life of the salsa by a week or more. There are days when I want that fresh blended salsa to keep that fresh cilantro flavor and I serve it as is. It’s ok. This whole topic came about years ago when my followers kept messaging me and asking me why their salsa would clump up and separate. In my house, growing up, mom prepared salsa and it was pretty much gone the next day! No time for it to spoil. I encourage my followers to experiment with the recipes, salsa combinations, different peppers, different cuts of meat. The possibilities are endless!
Too Many Jalapeños?
It may seem so, but the jalapeños I used on this day were not very spicy. When in doubt, taste the peppers before you add them to your recipes. If you prefer, you can roast several poblano peppers and reduce the jalapeños to just a few for a more mild version. Many followers commented that the dish resembled the popular dish, carne en su jugo. Carne en su jugo includes tomatillo and bacon, served with beans. In this case, all the green is from the jalapeños. Pure comfort food! Especially with homemade flour tortillas!
Support Small Business!
I am a firm believer in supporting small business! I myself am a small business and make a living through my blog. On a weekly basis I am approached by small business owners trying to launch their food products through social media. Honestly, if I see potential in the product and know that I would use it in my everyday cooking, I will agree to try the product. That was the case with the seasoning I chose to use for this recipe. I connected with the owners of A Fuego Lento Seasoning a few months back and have been enjoying the rubs and seasonings on guisados, quick bistec stove top fajitas and more.
Guiso de Carne. Mexican Stewed Beef
Ingredients
Roasted Salsa
- 8-9 Roma Tomatoes
- 5-8 jalapeño peppers stems removed
- 1/2 large white onion sliced into thick rings
- 4 cloves of garlic
- Handful of fresh cilantro
- 2 cups Water
- Salt to taste
Guisado de Carne, Beef
- Avocado or olive oil
- 3 Large spring onions, sliced thin or 1/2 large white onion, diced
- 2 large Jalapeños sliced thin
- 2 lbs top round, chuck steak or beef shoulder sliced thin
- 2 tsps Your favorite rub seasoning for carne asada
- 4 c Roasted Salsa recipe above
- 2 c broth or water
Instructions
Roasted Salsa
- Remove stems from jalapeños. Transfer tomato, jalapeños and sliced onion to a comal or griddle at medium heat. Dry roast ingredients for 20 minutes, turning as needed. Transfer to the blender or you can hold ingredients in a covered container until ready to blend.
- When ready, transfer roasted ingredients to the blender. Add garlic, cilantro, water and salt to taste. Pulse to blend until mostly smooth. If using the salsa right away for the beef recipe, set it aside. If you are preparing the salsa ahead of time to use for another day, transfer to a sauce pan. Bring up to a simmer and cook for 10 minutes. Taste for salt. Store refrigerated in glass jars for 10 days.
Stewed Beef
- In a deep skillet, heat 2 tbsps of oil to medium heat.
- After a minute or so, add the onions and jalapeños. Saute for 6-7 minutes. Mix in the garlic and saute for 1 more minute. Season lightly with salt and pepper.
- Add the beef and spread it out evenly. Season with 2 tsps of your favorite dry rub or you can simply use salt and pepper.
- Brown the meat for 6-7 minutes. Pour in 4 cups of the blended roasted salsa, 2 cups of water or broth. If using wayer, you can mix in 1 1/2 tbsps of beef base or 2 tsps of beef bouillon. Stir well to combine.
- When it comes up to a boil, reduce the heat to below medium. Cover and continue cooking until beef is tender and salsa becomes thicker, about 40 minutes. Serve with fresh made beans and roasted salsa verde. Warm tortillas are a must!
Notes
Reader Interactions
Comments
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This looks so good!! And I am ready to dive in. But I only have pork shoulder in the house. Would this work with pork? Or would you advise waiting until I get the correct meat?
Of course it will work with pork too!
As you say, it is good, if not better, with pork (personal preference). I have never considered the beans…but I will now. Maybe even in sopa de calabaza (which I also started making with pork). Probably
more originally due to price. LOL.
I ordered a little jar of the A Fuego Lento Seasoning. Can’t wait to try it out.
Hi Mark! Thank you for taking the time to comment. I appreciate it! Thank you for supporting small business too!