Carne Guisada con Papas

Recipe from Adán Medrano

Adapted by Rachel Wharton

Carne Guisada con Papas
Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
Total Time
3 hours
Rating
4(239)
Notes
Read community notes

Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend — black peppercorns, cumin and garlic — plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile. —Rachel Wharton

Featured in: Don’t Call It Tex-Mex

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Ingredients

Yield:6 servings
  • 2large garlic cloves, peeled and minced
  • 1Serrano chile, minced, plus additional sliced Serrano for garnish (optional)
  • 15whole black peppercorns
  • ¼teaspoon cumin seeds
  • 2tablespoons canola oil
  • 1½pounds bottom round steak or beef chuck, fat trimmed and meat cut into ½-inch cubes
  • 1large white onion, halved and sliced ¼-inch thick
  • 1½teaspoons all-purpose flour
  • Kosher salt
  • 2medium waxy potatoes, cut into ½-inch cubes
  • Warmed corn or flour tortillas, for serving
  • Fresh cilantro leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

702 calories; 37 grams fat; 13 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 73 grams protein; 1056 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add ¼ cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about ¼ cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)

  2. Step 2

    Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.

  3. Step 3

    Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.

  4. Step 4

    Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1½ to 2 hours.

  5. Step 5

    Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

Tips
  • To make the spice paste, Medrano uses a traditional Mexican volcanic stone mortar and pestle known as a molcajete, which yields the smoothest spice paste. Medrano’s trick for releasing the spice paste from the molcajete is to add a little water to the bowl and give it a stir.
  • You can use any potatoes you have in the stew (or omit them entirely), but waxy ones will hold their shape best.

Ratings

4 out of 5
239 user ratings
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Private Notes

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Cooking Notes

Lisa

Taking my cue from Bob, I made this in the instant pot. Followed the recipe as written, sautéed everything in the instant pot, added about 1 cup of liquid (I had ground the spices in my mini cuisinart with some water, and added enough to rinse it out...equaled about 1 cup). I pressure cooked for 20 min (meat/stew setting). Then did a quick release. It smelled amazing and the meat was very tender and delicious. Added the potatoes and pressure cooked for another 10 min. Turned out great.

Bob

This recipe sounds great. I am planning to adapt it to my Instant Pot, which shouldn't be too difficult. I know, it's not the way they do it in the mom-and-pop restaurants in Texas and Mexico, but at least I am fortunate enough to have access to made-fresh-daily corn tortillas that are out of this world and cost $1.50/dozen.

TracieBarnes

Made it and it was delicious. 1. I used beef stock instead of water. Much richer taste. 2. Next time, I will double the spice paste. 3. Needs more serranos for oomph.

Richard

I grew up eating this dish in Texas and it brings back memories of mom and home. The corn tortillas sound great, but try it with puffy spongy flour tortillas to better sop up those delicious juices and flavors. Heaven!

Emma A

This was a winner! Doubled the spice paste, as others suggested. Toasted the cumin and black pepper prior to blending. Skipped the flour to be gluten free - the potatoes did enough thickening anyway. Really browned the meat for flavor. Added a cup of chicken broth instead of all water. After mixing everything on the stove, moved to a preheated 325 oven and baked covered for 2 hrs before adjusting liquid and adding the potatoes.

Dave

Well, that may be true in the parts of Latin America that you are familiar with. In South Texas, which is where Carne Guisada as described in the article is from, it is served as described, with tortillas and the garnishes mentioned. I've never seen it served with rice, though I suppose if rice were offered, people would eat it.

Dave

The carne guisada I frequently had in S. Texas for years when I lived there always had potatoes. They were integral to the stew. The recipe offered here is from a S. Texas native and an expert in the cuisine.

David

I live in the 'prairies and lakes' area, not south Texas, but this looks pretty authentic. You see this rolled up in tortillas in a lot of places so its transportable in a lunch box. If you live near a taqueria that makes fresh flour tortillas, I'd consider spooning this into tortillas, rolling them up burrito style, and then spooning the sauce over the top.

Chris

I started this on the stove and moved the meat/spice mix/onions to the slow cooker and cooked on high for about four hours, adding diced potatoes with about two hours left. Turned out great. Added a little extra water (1/2 c. total), would consider adding a bit more for extra gravy. Was not spicy at all but I removed the pepper seeds.

Lindsay Pinkham

Tortillas aren't pita chips! They should be heated over a gas flame and kept warm and soft in a folded dishtowel - you tear pieces off, make a scoop, and scoop up the stew in bite size portions.

April

You are allowed to be inspired by anything.

stephanie

i often sub boneless pork shoulder (aka pork butt, aka southern style boneless ribs, etc) for chuck because the quality of chuck has decreased dramatically over the years - very lean and expensive for a crappy hunk of meat. if i still want to do beef i usually use boneless shortribs or steak tips (regional MA/RI cut, not to be confused with tip steak).

Barbara

I made this 2 days ago. Even ground the Serranos, garlic, and seeds in my molcajete. I followed the recipe except for using pork instead of beef and I had only russet potatoes. To me there seemed to be a missing dimension. I added another Serrano chile, 1/2 teaspoon Mexican oregano, and a teaspoon of Knorr chicken base. Better but I think a bay leaf would have been a help but it was too late to add once I thought about it.

David

Too few chilis, too many peppercorns. Potatoes are rarely found in S Texas guisada. Surprised at the lack of spices.

Dolores

curious if this would work with another meat - lamb or pork

Ryan

Made using pork instead of beef & was very happy with the results. Simple & satisfying. Will definitely make again

Irma

Don't let the short ingredient list fool you, this is very flavourful. I used a flat iron steak as I could not find bottom round or beef chuck at my local grocery store. The meat melted in our mouths. We also served on rice to make it go further. Sooooooo good. We will definitely be making it OFTEN.

Marty

We enjoyed eating this; a very hearty tasty meal with some black beans and rice. I'm sort of a spicy food wimp so I was scared about the Serrano chili. I completely removed the seeds from the pepper before adding and the spice level was perfect for me.

Miguel

Swap the flour for maseca/masa harina!

clee

So very good and was a hit for Cinco De Mayo. Didn’t change anything and smelled like heaven while cooking. The cilantro and extra Serrano on the side are necessary.

Kate

I grew up in the Rio Grande Valley and guisada was regularly on the menu. Sometimes a chopped tomato or two would find its way into the pot, along with a bit of oregano (Mexican). In an earlier comment, a writer wondered if other meats could be used; you bet they can. We'd use leftover roast turkey after Thanksgiving and throw it in with the onions, using turkey stock as the liquid. The chef is right, though: you gotta have potatoes.

JimC

This was good. I substituted one teaspoon cumin powder for the seed and added an extra clove of garlic and Serrano pepper. I ground the paste with a malcajete. Instead of simmering on the stove top I put a lid on our dutch oven and put it in a 275 degree oven for six hours. Most of the liquid was gone when I removed it so I added enough water to cook the potatoes and added some Mexican corn flour to thicken. Another half hour on the stove and it was delicious with toasted flour tortillas!

gk

I’m guessing from the photo that the potatoes should be peeled. The recipe doesn’t say.

Robin

The recipe as written was lacking in umami. I added a few shots of worcestshire sauce which helped. Next time I will double the spice mix and will toast the cumin and pepper first. Cutting the meat and potatoes into small cubes is important and I will seed the chilies next time. Adding loads of cilantro also helps. Also may add some tomato. Not the best guisada I’ve had but a good start.

Michael

Any idea how this would fare in a pressure cooker? Seems like an ideal preparation method that could work well in a pressure cooker and be done in around 30-35 minutes of cooking at pressure.

Anne C.

I wonder how to adapt this to a slow cooker... Any suggestions?

Emma A

This was a winner! Doubled the spice paste, as others suggested. Toasted the cumin and black pepper prior to blending. Skipped the flour to be gluten free - the potatoes did enough thickening anyway. Really browned the meat for flavor. Added a cup of chicken broth instead of all water. After mixing everything on the stove, moved to a preheated 325 oven and baked covered for 2 hrs before adjusting liquid and adding the potatoes.

Sandy Camargo

I had to add much more liquid after 1 hour because it had stuck to the pan, and then again after 15 minutes, to cook the potatoes. Not sure what I did wrong. I will try it again in the Instant Pot, assuming that my husband likes it enough for me to make it again.

Barbara

I made this 2 days ago. Even ground the Serranos, garlic, and seeds in my molcajete. I followed the recipe except for using pork instead of beef and I had only russet potatoes. To me there seemed to be a missing dimension. I added another Serrano chile, 1/2 teaspoon Mexican oregano, and a teaspoon of Knorr chicken base. Better but I think a bay leaf would have been a help but it was too late to add once I thought about it.

Al

very tasty stew. After braising meat and adding liquids, it went in the oven at 300F for 3-4 hours. (I also added some leftovers -- some sad cherry tomatoes and a wilted bell pepper, both chopped. they just melted/disappeared into the final stew.) I doubled the spices -- used two serranos and twice as much cumin seed, but the end result was milder than I prefer. Because this was so easy, I make it again soon, and try adding more peppers/cumin. Served with chopped cabbage garnish, a nice crunch

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Credits

Adapted from “Truly Texas Mexican: A Native Culinary Heritage in Recipes” by Adán Medrano (Texas Tech University Press, 2014)

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