Carne Guisada, the recipe you have been waiting for!! So tender and full of flavor!
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Dont forget to check out my Mexican rice video!!
This Carne Guisada is so tender and flavorful! Diced beef chuck roast in gravy comes together to make a delicious guisada. This works great in tortillas served as tacos or paired with rice and beans for a complete dinner. YUM!!!!!
Author: Yesenia Montoya
Ingredients:
2 1/2 - 3 lbs of beef chuck roast diced into 1-inch pieces
1/2 tsp pink Himalayan salt ( use less if you are using fine salt)
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup diced onion
1/4 cup of bell pepper
2 cloves of minced garlic
4 tbsp of flour
3 tbsp tomato sauce
3 cups hot water
2 tsp beef bouillon powder or 2 tsp better than bouillon beef base
1 tsp ground cumin
1. In a hot skillet over medium heat, add the olive oil. Next, add the diced beef. The beef will start to produce liquid. Simmer on medium heat and occasionally stir for 15 minutes or until most of the juice has evaporated.
2. Add the onion, bell pepper, and garlic and saute for 5 minutes or until the veggies have softened.
3. Sprinkle the flour over the beef and saute for another 2 minutes.
4. Add the tomato sauce and stir to combine. The sauce should start to brown. Add 3 cups of water. It will sizzle! Next, add the beef bouillon and cumin. Stir everything around making sure to scrape the bottom of the pan. Bring to a boil. Once the guisada starts to boil, set heat to low and reduce to a gentle simmer. The gravy will thicken as it cooks. Simmer for 2 1/2 to 3 hours. Add 1 tbsp or 2 of water if the sauce thickens too much while simmering.
5. That's It!! Enjoy with your favorite tortillas and serve with some rice and beans!!
Mexican pork stew (carne con papas)!
This Mexican pork stew, or carne con papas, as it's known in Mexico, is a very easy dish to prepare. I personally love it because you can vary the recipe according to your craving. There are days that I prepare this recipe without broth and it is like stew, and there are days that I prepare it with more broth, so that it is like a soup and I add beans from the pot or refried and it is very good! It is a dish that comforts and gives the heat and nutrients necessary to withstand the cold winter.
Ingredients:
650g of pork tenderloin
a dash of oregano
a dash of pepper
3 tsp. of tomato bouillon (Knorr)
1 tbsp. of tomato paste
2 tomatoes
3 tbsp. of cooking oil
9 potatoes
2 cups of water
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Looking For A Recipe To Surprise Your Family? Try This ASADO DE BODA | RED CHILE PORK STEW
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you a Very Traditional Mexican Dish! Asado de Boda or Asado de puerto this dish is very special to me it was one of the last recipes my grandma taught me while she was still here with us! I will treasure it forever ????????♥️ this dish is very popular in our pueblito, it is served at every special event! Now let me tell you waking up ti see another day is special enough to celebrate ???? Keep in mind, like every recipe and every household tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it should appear as the first videos ☺️ if not, request it in the comments ????
Red spaghetti
Mexican rice
Tip ‼️⚠️ if you want your adobo sauce to be less concentrated, add more water
I M P O R T A N T ⚠️
New Mexico Chile pods are spicy, if you don’t want your asado to be spicy, use guajillo Chile pods
ingredients: adobo sauce is good for up to 10lbs of meat
5 lbs pork shoulder/butt
2 lbs pork ribs
3 pasilla/chile ancho
20-25 New Mexico or guajillo chile pods
8 oz beer
8-10 cups of water
1 orange
1 Mexican chocolate disk
1 bolillo bread
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp ground cumin
2 bay leaves
3 garlic cloves
Salt u used 6 tsp
Black pepper I used 1 tbsp
1 serving of love ????
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Recipes in Spanish :
#asado #mexicanrecipes #recetasfaciles
Mexican Pork Stew- getmeinthekitchen.com
Awesome Recipe for Mexican Pork Stew from the Author of the Get in the Kitchen, Bit@hes! Cookbook. Find more of his recipes at getmeinthekitchen.com
SUPER EASY!!! CHILE VERDE PORK STEW RECIPE - GREEN CHILI STEW | VIEWS ON THE ROA
Today I’m going to show you how to make a classic Chile verde pork stew. It’s affordable and I love that you only need a few ingredients to keep your family full and happy. Making it a staple in our home for decades. I hope this small portion recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? easy small portion flour tortilla recipe-
Ingredients
2 Pounds of pork shoulder or pork butt, cubed
6 minced garlic cloves, minced
1 1/2 tsp salt
2 Tbsp AP flour
1 small onion, chopped
1 tsp ground cumin
1 tsp black pepper
1 Tbsp mexican oregano
3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon)
8 roasted Anaheim peppers (mild) or choice of green pepper
1 jalapeño or serrano for spice
Small bunch of cilantro (about 15 stems : )
1 Tbsp Mexican oregano
Tip❣️
For a chewy consistency choose pork shoulder
For a soft tender consistency chose pork butt
Jalapeño and Serranos are for spice and flavor, if you can’t handle the spice please skip
Classic peppers used in Chile verde stew are Anaheim and Hatch, Please choose your favorite. If none are available you can still enjoy by using poblano peppers.
Salt adjustment: If your chicken broth is high in sodium please be careful and adjust the salt when seasoning your pork to 1/2 TBSP salt
Chicken bouillon chicken broth- Please don’t exceed the suggested amount when mixing hot water and chicken bouillon. Adjust salt to taste after 30 minutes of cooking time.
Recipe steps
Season pork with garlic, salt combine with AP flour
In a blender add 1 1/2 cups of chicken bouillon, Anaheim peppers, jalapeño, and cilantro and blend till smooth
Heat cast iron for 3 minutes then add oil
Add seasoned pork pieces and sear for 8 mins
Add onions and let them sweat until translucent ground
Add black pepper, ground cumin
Add sauce and continue to cook for 30- 35 mins
For the remaining 10 minutes add Mexican oregano and cook on low
#flourtortillas #stew #chileverde #guisado #mexicanfood
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Our AMAZON STOREFRONT:
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How To Cook the Best PORK STEW (Hearty and Tender) | One-Pot Pork Stew Recipe with Vegetables!!
This hearty pork stew recipe is filled with meat and vegetables. In traditional recipe of pork and potato stew with carrot there are all necessary spices that will add this meal a special aroma and about in an hour a mouthwatering stew will be ready for serving. That is a perfect dish for holidays and weekdays.
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✅ Ingredients:
• pork tenderloin or neck – 1,8 lb | 800 g
• potato – 2,2 lb | 1 kg
• carrot – 10,5 oz | 300 g
• yellow onion – 7 oz | 200 g
• celery stalks – 3 oz | 100 g
• garlic – 3 cloves
• vegetable oil – 2 tbsp
• smoked paprika – 2 tsp
• dried marjoram – 1 tsp
• dried thyme – ½ tsp
• ground black pepper – to taste
• salt – to taste
• 2 bay leaves
• water – 3,5 cup | 800 ml
• fresh greens: parsley, dill, cilantro – to taste
✔︎ You will need:
• carving board
• deep pan or saucepan
???? Preparation:
1. Dice the potato, cut the carrot into bars and chop the bulb onion, celery, garlic and greens. Cut the pork into medium pieces.
2. Heat a saucepan with the vegetable oil over medium heat, add the meat and fry on all the sides until golden brown for 12-15 minutes.
3. Add the bulb onion and fry for another 3 minutes over medium heat until onion is golden brown.
4. Add the carrot and celery, stir and keep frying for 3 minutes over medium heat stirring occasionally.
5. Add the chopped garlic, ground pepper, paprika, marjoram, thyme and salt to taste, stir and fry for a minute over medium heat.
6. Into the saucepan add the potato and water, stir and bring to a boil.
7. Reduce the heat to low, cover the saucepan with a lid and simmer for 20 minutes.
8. In 20 minutes stir, add the bay leaves and cook for another 20 minutes.
9. Add the chopped greens, stir well, switch the heat off and cover with the lid for a couple of minutes.
10. Serve your pork and potato stew hot.