Go Back
–+ servings
Benjamin

Traditional Puerto Rican Carne Guisada

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

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

Method
 

Season the Beef:
  1. In a large bowl, toss the beef cubes with salt, cumin, oregano, and black pepper until well coated.
Prepare the Slurry:
  1. In a small bowl, whisk together ¼ cup of beef broth and the all-purpose flour. Set aside.
Sear the Beef:
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the seasoned beef and cook for about 5 minutes, stirring occasionally, until browned on all sides.
Sauté the Vegetables:
  1. 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:
  1. Add the diced Roma tomatoes and soy sauce to the pot. Cook for an additional 2 minutes.
  2. Pour in the remaining 1¾ cups of beef broth and the prepared slurry. Stir well to combine.
Simmer the Dish:
  1. 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.
  2. Uncover the pot and cook for an additional 3 minutes to thicken the gravy slightly.
Serve:
  1. Taste and adjust the seasoning with more salt if needed.
  2. 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.

Tried this recipe?

Let us know how it was!