Carne Guisada A Mexican Pot Roast - So Tender And Delicious! by Rockin Robin
Carne Guisada is a Mexican pot roast slow cooked to develop the flavors of chipotle, chile powder and more. You can serve this many ways including in burritos, tacos, even enchiladas for a delicious Mexican meal.
Here is the full recipe:
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Who doesn't love a beautiful pot roast that simmers for hours that turns into a wonderful dinner? I really hope you will try this recipe because I know you will enjoy it.
We use an inexpensive chuck roast for this recipe and add some black beans, carrots and all those spices for great flavor.
You can also serve this up many different ways. In addition to what I mentioned earlier, you could simply serve this over rice and be done.
Or, you could serve it up with my spanish rice recipe:
Homemade flour tortillas would be awesome with this. See how easy it is to make them:
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Spicy Mexican Pot Roast
2 lb roast beef
use 1 tsp of salt and pepper to sprinkle both sides of your roast
sear beef in 2 tbsp canola or vegetable oil
in blender:
3 chile de arbol
4 tomatoes
4 serrano chili peppers
1/2 onion
3 garlic cloves
1/2 cup of water
1 tbsp New Mexico chili powder
1 tsp cumin
2 tsp oregano
1 or 2 tsp chicken bouillon (I used 1 tsp)
I simmered this meat on low for 2 1/2 hrs.
Mexican SHREDDED Beef and TACOS!
Flavour bomb! Shredded Mexican Beef tossed in an incredible, flavour loaded sauce. Stuff it in tacos, enchiladas, burritos, quesadillas, serve it on Mexican Red Rice!
The BEST BARBACOA IN AN INSTANT POT, So Juicy and Tender, You have to make it this way!!!!
Today I want to share with you how to make the best barbacoa de res, traditionally it is made out of sheep, or goat it is slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered in maguey leaves, since I don't have a hole outside my backyard and times have changed, now things are made easier for us to obtain the same great flavor in the comfort of our home! I will be showing you the easiest and most delicious way to make barbacoa de res( because we personally don't like goat or sheep jijiji) you can use whatever your preference is just make sure the meat is high fat content. You can serve in in tacos, enchiladas, burritos or just by itself with a side of rice! Whatever way you choose to enjoy this delicious recipe, I promise you, you will not regret it! Barbacoa is different from birria the consomé is totally different, they are both unique in flavor! ????
Like every recipe and every household, there are 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!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Try my original barbacoa recipe ????????
Try it in the oven ????????
Delicious barbacoa enchiladas ????????
Traditional Barbacoa y consomé ????????
Sinaloa style barbacoa ????????
Barbacoa de pollo ????????
Ingredients: makes about 20-22 tacos
Sear meat with 2 tbsp oil, season with 5 tsp salt and 1 tbsp ground black pepper
4lbs your choice of beef I'm using Chuck roast you can use cheek, beef shank, beef ribs or just any with high fat content
6 chile chipotle im using 8
2 cup beef broth
1/4 cup Apple cider vinegar
Juice of 3 limes
1 onion
5 garlic cloves
4 bay leaves
1 tbsp ground cumin
1 tbsp beef bouillon
5 tsp New Mexico Chile powder
2 tsp oregano
1 1/2 tsp Chile ancho powder
1 tsp salt
1 tsp whole black pepper
1/2 tsp ground cloves or 6 cloves
1 serving of love ????
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Recipes in Spanish :
Ninja Foodi * Mexican Pot Roast
Whats up guys I found this awesome recipe on the salted pepper and it sounded super interesting. I was in the mood for comfort food but I cant do something just regular on this channel I mean its savage kitchen right. This is dish is incredible and incredibly simple and easy to make for sure. Flavors pack a punch without the punch to your wallet.
Ingredients:
1 2.5lb Chuck Roast
2 or 1/4 cups Beef Broth
3/4 cups Brown Rice
3/4 cups Black Beans
1 can Hunts Fire Roast Tomatoes
2 medium to large Sweet Onions
1 cup Fresh Cilantro
1 Bunch Green Onions whites and greens
Seasoning Blend
4 tsp Ground Cumin
2 tsp Salt
2 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Chipotle Powder
Topping
1 cup Sour Cream
4 tbsp Cholula
1/2 cup Cilantro
1/2 cup Green Onion
4 tbsp Lime Juice
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NEW!!!!: EPIC GARDENING UPDATE | We Built A Raised Garden Bed
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CARNE GUISADA / TEX-MEX STYLE / How to make Mexican beef stew
Rachel cooks with love (videos)
CARNE GUISADA (cooked beef stew ) TEX- MEX STYLE is a dish I grew up with, It's chunky pieces of beef simmered in a delicious brown gravy loaded with flavor until falling apart tender. The spices of cumin, garlic, peppercorns and onions are a few of the must have ingredients. It is a simple dish to prepare. This dish brings back many memories of my childhood, we looked forward to the day my mom served it, I love siding it with refried beans, mexican rice or mashed potatoes and flour tortillas on the side, I smear some refried beans in the tortilla then fill it with CARNE GUISADA giving me the most amazing delicious messy taco. For an added kick I love a couple of spoonfuls of molcajete salsa to top it. CARNE GUISADA is a dish that will always satisfy.
INGREDIENTS
3 LB. Chuck pot roast (not shoulder roast) chuck roast is the only one I like)
2-3 Tbsp vegetable oil divided (extra if needed)
1 medium onion (chopped)
2 green onions (white and green)
3/4 med/lrg green Bell pepper (diced)
1/4 yellow Bell pepper (diced)
1 & 1/4 tsp whole cumin (molcajete crushed)
3/4 - tsp peppercorns
3 Lrg Garlic cloves
2 Tbsp All purpose flour
2 Lrg Roma tomatoes
1 & 1/2 tsp Chili powder (I used Gebhardts)
1 Tbsp tomato paste
2 & 1/2 tsp Chicken bouillon
Salt to your liking (I used 1 tsp)
2 &1/2 C. water (you decide
● searing will caramelize your meat
● sear quickly until golden brown and set aside
● cook for 1 and 1/2 - 2 hours for falling apart tender
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.