Guiso de Carne


At our favorite Mexican restaurant in town, I typically order one of two favorite items. One is shrimp Saltado, and the other is guiso de carne This is what is looks like at the restaurant.

It’s tender beef in a rich red sauce – not spicy, but very flavorful, served with rice, beans, guacamole, pico de gallo, and sour cream.

Recently I decided to make guiso de carne at home, and I immediately had challenges. The first was that this didn’t exist in any of my Mexican cookbooks, and then online, the name guiso de carne was most often changed to carne guisado. I tried to figure out the difference, but hit a dead end.

Carne Guisado is beef braised in a seasoned red sauce, and at this point I’m thinking its a Tex-Mex creation.

So I created my own recipe, and is it exactly like what I love at the restaurant? I’d have to do a side-by-side taste test. But it’s really good.

Guiso de Carne

2 pounds beef chuck, cut into 1/2 -inch pieces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Grapeseed or canola oil, divided
1 medium white onion, finely chopped
4 cloves garlic, minced
2 guajillo chile peppers, stemmed, seeded
8 ounces hot chicken broth
2 chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 teaspoon ground ancho chile pepper
8 ounces tomato sauce

Place the cut up beef in a large bowl. Add the salt, pepper, cumin and coriander and toss so that all the beef is seasoned.

Starting with 1 tablespoon of oil in a large Dutch oven, brown the meat in batches over high heat, without crowding, then place in another bowl. Continue with remaining beef.

Reduce the heat and add a little more oil if necessary, and sauté the onion; don’t caramelized much.

Meanwhile, place the hot chicken broth in a small blender jar with the guajillo peppers, broken up slightly, the chipotle peppers, the oregano, and ground ancho chile. Let sit for about 5 minutes before blending until smooth.

Add the tomato sauce and blend again; set aside.

Once the onions are sautéed, stir in the minced garlic for barely a minute, then pour in the tomato sauce mixture.

Bring to a boil and simmer for 5 minutes.

Add the beef and its juices to the sauce, give everything a stir, and simmer on low for 1 hour.

Check halfway through cooking – add some more broth if necessary. Make sure to give the meat a stir to make sure there is no sticking.

Serve the guiso de carne on a plate with your desired side dishes and toppings.

Rice and beans are great accompaniments, as are flour tortillas.

If you prefer eating guiso de carne in tortillas, like tacos, it’s best to make sure the pieces of chuck aren’t bigger than 1/2″.

43 thoughts on “Guiso de Carne

  1. This looks very similar to a Chili con Carne recipe (from Aarón Sánchez) that I’m posting later this month. Where I Came From is the current Cook the Books selection.

    • I saw that earlier toady! I’d never seen that blog before! I checked out his chili recipe, and it’s different. The spices and chile peppers, except for one, are different, and mine has more spices, his has vegetables and rice. I guess guiso de carne could easily be called chili – meat in a sauce. But I know chili isn’t Mexican in origin – it came about when ingredients spread up to California, New Mexico, and Texas and became Tex-mex and more Southwestern in styles. There is a Mexican stew called birria that I just discovered. So who knows? I just want it to be good!

  2. Mimi – your dish is so much more appetizing looking than the restaurant dish! And, you’re right – it sounds so tasty! I love all of these flavors!

  3. Sounds wonderful. I definitely would eat it with a tortilla. Remember when Bon Appetite would take requests for restaurant recipes and then post them. That was a fun column to read in the magazine.

    • I loved that column as well! And I always wondered if they were the actual recipes! I guess that makes me sound skeptical!

      • No, you probably have been burned once too many times by someone leaving out an ingredient or a step. Some people are very possessive of their recipes.

    • Hahahaha! We just love Mexican flavors, so it’s one of our favorite cuisines! Plus these days, it’s easier to get a lot of Mexican ingredients.

  4. Wow, this sounds amazing, Mimi – it’s right up my alley in terms of flavors! I love finding inspiration from local restaurants, and it looks like you did a pretty darn good job recreating this one at home. This sounds like comfort food heaven – and I bet your house smelled amazing while this was simmering away!

    • No kidding. My favorite kind of potpourri, aside from Indian food! My husband loved going outside for a few minutes, then coming back in to smell the aromas! A little meat-heavy for me, but really delicious.’

    • It’s a real satisfying meal if you love chile peppers and good Mexican spices. I think it came out really similar!

  5. This looks great! I’ve never made this — really need to. And I’ll use your recipe since you’ve done all the research for me! :-) Really good stuff — thanks.

    • Ha! You’re welcome. Like I said, I haven’t done a side-by-side taste comparison, but it seemed really similar, and was so good nonetheless!

  6. Your recipe just became our dinner solution. Have chuck out and pondering what to do with it other than making beef stew. Love these deep rich spicy flavors. Might get it tender in the instant pot and finish it off with your techniques as it is super busy day. We even have avocados. It was meant to be.

  7. You must have a better Mexican food scene near you than we do, if you can find a dish like this on the menu. It looks and sounds delicious!

    And btw, no difference in meaning between guiso de carne and carne guisada (with an “a”). One means meat stew and the other stewed meat…

    • Well, we live above Texas. What’s funny is that the owners of this particular restaurant are from Peru. But that explains nothing! Thanks for the clarification!

  8. Great recipe- even thought I don’t make Mexican food enough, this is one recipe we will try!

  9. Mimi, you guiso de carne plated up with your sides looks terrific. We don’t have a Mexican restaurant in our town and I love Mexican food. I have all the ingredients to make this meal except the chuck so it will be happening soon. Thanks for sharing your recipe.

    • You’re so welcome! I think it’s really close to the original that I love, but every if it’s not it’s really good!

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