Alfredo Garcia

Carne Guisada

Dice up the chuck roast into smaller cubes, anywhere between 1/2-1 inch big, the smaller they're cut the faster the meat will cook and be tender. 

To a large saute pan set to medium high heat, add the oil, once hot, add the diced chuck roast and stir to make sure its in an even layer. Cook for about 5-7 minutes or until the pan starts filling up with juices from the meat. 

Add in the garlic, either finely minced or grated, and mix well with the meat, cook for 2 minutes. 

Add in all of the spices and cook for 2 more minutes.

roma tomatoes, finely diced + more for garnish

Add the diced onion and tomatoes. Stir well, cover pan with a lid, reduce heat to medium, and cook the meat for 30-45 minutes, or until the meat is tender. Start checking the meat and stirring it every 10-15 minutes. If you your pot is looking a little dry, add in splashes of water as needed. 20 minutes into the cooking with the lid on, add in the diced bell pepper, stir in and continue cooking. 

In a small bowl, mix the masa marina with water stir it into the carne guisada and cook for 7-10 more minutes. Taste the meat and adjust any seasonings to your liking. If you add more seasonings besides salt and pepper, let them cook for at least 5 minutes.

To finish off the carne guisada, thinly slice 1 tomato and 1 onion into rounds and place them on top of the carne guisada. Turn off the heat at this point, cover with a lid and the residual heat of the meat and the pan will soften up the tomatoes and onion. 

Serve your carne guisada with rice and tortillas to soak up the delicious sauce.