Traditional Puerto Rican Carne Guisada

Few dishes embody comfort, tradition, and bold flavors quite like Puerto Rican Carne Guisada. This slow-simmered beef stew is a staple in Puerto Rican cuisine, known for its rich, savory gravy, tender chunks of beef, and aromatic spices. Whether served over white rice, alongside warm tortillas, or paired with fried plantains, this dish is a soul-warming classic that brings families together around the dinner table.

In this guide, we’ll explore everything that makes Carne Guisada so special—its origins, cooking techniques, serving ideas, and customization options—so you can bring a taste of Puerto Rico to your kitchen.

What Makes Puerto Rican Carne Guisada Unique?

A Staple of Puerto Rican Cuisine

Carne Guisada, which translates to “stewed meat”, is a beloved dish across Latin America. However, the Puerto Rican version stands out due to its distinct combination of spices, vegetables, and a deeply flavorful tomato-based sauce. Unlike other variations that rely solely on a beef broth base, Puerto Rican Carne Guisada often incorporates:

• Aromatics like garlic, onions, and jalapeño for depth.
• A touch of cumin and Mexican oregano for warmth.
• Roma tomatoes and soy sauce to balance acidity and umami.

The result? A rich, thick gravy that clings to every bite of tender beef, making it irresistible with rice, tortillas, or even crusty bread.

Slow Cooking for Maximum Flavor

The key to perfect Carne Guisada is low and slow cooking. This allows the tougher cuts of beef to become incredibly tender, while the gravy develops deep layers of flavor. Over the course of 45 minutes to an hour, the beef absorbs all the spices, creating a dish that is comforting, filling, and packed with richness.

A Versatile Dish for Any Occasion

One of the best things about Carne Guisada is its versatility. It can be enjoyed in many different ways, such as:

• As a main dish over rice—a classic way to enjoy every drop of the delicious gravy.
• Stuffed inside tortillas for a Puerto Rican-style beef taco.
• Served with fried plantains for a sweet and savory contrast.
• Alongside beans and avocado for a well-rounded meal.

No matter how you serve it, Carne Guisada is a dish that brings warmth, nostalgia, and satisfaction.

Ingredients:

Main Ingredients:

• 2 lbs sirloin steak, diced into 1-inch cubes (or substitute with chuck roast for extra tenderness)
• 1½ tsp kosher salt (enhances flavor and tenderness)
• 1 tsp ground cumin (adds a warm, earthy spice)
• ½ tsp Mexican oregano (citrusy and aromatic for authenticity)
• ½ tsp freshly ground black pepper (balances the seasoning)

For the Gravy:

• 2 cups beef broth, divided (rich base for the sauce)
• 1 tbsp all-purpose flour (for thickening the gravy)
• 2 tbsp olive oil (for searing the beef and sautéing the aromatics)

Vegetables and Aromatics:

• ½ yellow onion, diced (adds sweetness and depth)
• 1 jalapeño pepper, diced (mild heat and flavor complexity)
• 3 cloves garlic, minced (bold aromatic base for the dish)
• 2 Roma tomatoes, diced (adds acidity and freshness)
• ½ tsp soy sauce (enhances umami depth in the sauce)

Optional Garnishes:

• Chopped fresh cilantro (adds freshness and vibrancy)
• Warm flour tortillas (for serving, perfect for scooping up the sauce)

Directions:

1. Prepare and Season the Beef:
   • Toss the beef with salt, cumin, oregano, and black pepper for deep seasoning.
   • Mix ¼ cup beef broth with flour to create a smooth slurry for thickening the gravy.
2. Brown the Beef:
   • Heat olive oil in a large pot or Dutch oven and sear the seasoned beef until browned on all sides.
3. Sauté the Aromatics:
   • Add onion, jalapeño, and garlic to the pot, cooking until softened and fragrant.
4. Build the Gravy Base:
   • Stir in Roma tomatoes and soy sauce, cooking until tomatoes begin to break down.
   • Pour in remaining beef broth and the prepared flour slurry, stirring well.
5. Simmer to Perfection:
   • Cover and simmer for 45 minutes, stirring occasionally for even cooking.
   • Uncover for the last 3 minutes to thicken the gravy slightly.
6. Serve & Garnish:
   • Taste and adjust seasoning as needed.
   • Garnish with fresh cilantro and serve with warm tortillas, rice, or beans.

Nutritional Information (Per Serving, Approximate):

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbohydrates: 7g
• Fiber: 2g
• Sodium: 650mg

Secrets to the Best Puerto Rican Carne Guisada

1. Choosing the Right Cut of Beef

Since this dish is slow-cooked, you’ll want to use a cut of beef that can handle long cooking times while remaining tender and juicy. Some of the best options include:

• Sirloin steak: Tender and lean, perfect for quicker cooking times.
• Chuck roast: A budget-friendly option with plenty of marbling for extra flavor.
• Stew meat: Pre-cut chunks of beef that are perfect for slow cooking.

If you want extra flavor, consider marinating the beef in the seasonings for 30 minutes before cooking.

2. Building a Flavorful Base

The secret to a deeply flavorful stew is in the base ingredients. To enhance the richness of the sauce, follow these steps:

• Sear the beef properly—this caramelizes the surface, locking in flavor.
• Use fresh aromatics like garlic and onions for a strong flavor foundation.
• Toast the spices briefly to activate their oils and bring out their full depth.

3. Perfecting the Gravy Consistency

The gravy is what makes Carne Guisada so comforting. If you want it to be perfectly thick and rich, here’s what to do:

• Use a flour slurry (a mix of broth and flour) to thicken the sauce gradually.
• Let the stew simmer uncovered at the end—this reduces excess liquid and intensifies the flavor.
• Stir occasionally to ensure the flavors distribute evenly.

4. Balancing the Flavors

Since this dish features bold and warm spices, balancing flavors is essential. A good Carne Guisada should have:
✔ Savory richness from the beef broth
✔ A touch of acidity from tomatoes and lime juice
✔ Subtle sweetness from caramelized onions
✔ Umami depth from soy sauce

If your gravy tastes too rich, add a splash of lime juice to brighten the dish. If it feels too thin, let it simmer for a few extra minutes to concentrate the flavors.

How to Serve Puerto Rican Carne Guisada

Carne Guisada is a versatile dish that can be enjoyed in many different ways. Here are some classic serving suggestions:

1. Traditional Serving with Rice

The most authentic way to enjoy this dish is over a plate of steamed white or yellow rice, which absorbs the rich sauce beautifully.

2. With Warm Tortillas for a Tex-Mex Twist

For a Tex-Mex spin, serve Carne Guisada with flour tortillas, making it perfect for tacos or burritos. Add toppings like:

• Shredded cheese
• Diced onions
• Fresh cilantro
• A squeeze of lime

3. Pairing with Fried Plantains or Yuca

For a true Caribbean-style meal, serve Carne Guisada with maduros (sweet fried plantains) or fried yuca for a sweet-savory contrast.

4. Alongside Beans and Avocado

Pairing it with black beans or refried beans adds extra protein and creaminess, while slices of avocado add a cool, refreshing element.

Frequently Asked Questions (FAQs)

1. Can I Make Carne Guisada Ahead of Time?

Yes! In fact, Carne Guisada tastes even better the next day because the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days.

2. Can I Freeze Carne Guisada?

Absolutely! Allow the stew to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Reheat it slowly on the stove with a bit of extra beef broth.

3. What Can I Use Instead of Beef?

If you’d like to switch things up, you can substitute:

• Chicken thighs (adjust cooking time to 25-30 minutes)
• Pork shoulder for a richer, slightly fattier version
• Jackfruit or mushrooms for a vegetarian alternative

4. How Do I Make This Dish Spicier?

For extra heat, try:

• Leaving the seeds in the jalapeño
• Adding a diced serrano pepper
• Stirring in chipotle powder for a smoky kick

5. How Do I Thicken the Gravy?

If your sauce is too thin, you can:

• Add an extra teaspoon of flour mixed with broth
• Let it simmer uncovered for 5-10 more minutes

Conclusion: A True Taste of Puerto Rico

Carne Guisada isn’t just a dish—it’s a tradition. With its tender, slow-cooked beef, rich tomato-based sauce, and bold spices, this Puerto Rican favorite is the ultimate comfort food. Whether you’re making it for a family dinner, meal prep, or a special occasion, it’s a dish that never fails to impress.

So grab your ingredients, warm up your tortillas, and let the magic of slow-cooked beef fill your kitchen. Once you try this Caribbean classic, you’ll want to make it again and again.

Traditional Puerto Rican Carne Guisada

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• Author: Benjamin
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x

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Description

Bring the heart of Tex-Mex cuisine to your kitchen with this rich and flavorful Carne Guisada recipe. Tender chunks of beef are slow-simmered in a savory, spiced gravy, creating a comforting dish perfect for tacos, rice bowls, or pairing with warm tortillas. Simple to make yet packed with flavor, this recipe is sure to become a favorite!

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Ingredients

Scale 1x2x3x

For the Beef:

• 2 pounds sirloin steak, diced into 1-inch cubes
• 1½ teaspoons kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ½ teaspoon freshly ground black pepper

For the Gravy:

• 2 cups beef broth, divided
• 1 tablespoon all-purpose flour

For the Vegetables and Aromatics:

• 2 tablespoons olive oil
• ½ yellow onion, diced
• 1 jalapeño pepper, diced
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• ½ teaspoon soy sauce

Optional Garnishes:

• • Chopped cilantro
  • Warm flour tortillas

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Instructions

• Season the Beef:
  • In a large bowl, toss the beef cubes with salt, cumin, oregano, and black pepper until well coated.
• Prepare the Slurry:
  • In a small bowl, whisk together ¼ cup of beef broth and the all-purpose flour. Set aside.
• Sear the Beef:
  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the seasoned beef and cook for about 5 minutes, stirring occasionally, until browned on all sides.
• Sauté the Vegetables:
  • Stir in the diced onion, jalapeño, and minced garlic. Cook for 2 minutes, allowing the vegetables to soften and release their flavors.
• Build the Gravy:
  • Add the diced Roma tomatoes and soy sauce to the pot. Cook for an additional 2 minutes.
  • Pour in the remaining 1¾ cups of beef broth and the prepared slurry. Stir well to combine.
• Simmer the Dish:
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally. This slow cooking tenderizes the beef and melds the flavors.
  • Uncover the pot and cook for an additional 3 minutes to thicken the gravy slightly.
• Serve:
  • Taste and adjust the seasoning with more salt if needed.
  • Garnish with chopped cilantro and serve with warm flour tortillas, Mexican rice, or refried beans.

Notes

• Beef Cuts: Sirloin steak is ideal for tenderness, but chuck roast or stew meat can be substituted for a more budget-friendly option.
• Spice Level: For extra heat, leave the seeds in the jalapeño or add a diced serrano pepper.
• Thicker Gravy: Add an extra tablespoon of flour mixed with water if you prefer a thicker consistency.
• Make-Ahead Tip: Carne Guisada tastes even better the next day! Store in the fridge and reheat gently on the stovetop.
• Freezer-Friendly: Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Tex-Mex