Carne Guisada Recipe

I Love carne guisada and eat it at any restaurant that serves it. My favorite is at a place in Abilene called La Popular by Hendricks Hospital. I have tried to duplicate that recipe and found one online that is very close. This one makes a thicker gravy which is what i prefer.

Here is the recipe

2 Lbs Top Sirloin or Roast meat cut into 1” cubes
4 Tbs AP Flour
2 Tbs Lard or Veg Oil
1/2 Lg White Onion
3 Garlic Cloves
1/2 Tsp Black Peppercorns
2 Tsp Comino Seeds (cumin)
1 Tomato Chopped (med)
1/4 C chopped Cilantro
1 Serrano Pepper slightly roasted and chopped (peel and seed after roasting)
1 1/2 C Beef Broth
1/2 Tsp Mexican or regular oregano
1/2 Tsp Paprika
1 Tsp Chili Powder
1/2 Tsp Salt
1/2 C Water

Dredge the cubes of meat in flour. In a deep heavy bottom Dutch oven or similar pot add the oil and brown meat over medium heat stirring often. In a small sauté pan toast the comino seeds and add to a molcajete (mortar and postal) also add garlic and peppercorns and grind to a paste. Add 1/2 C of water and stir to make sure you get all the bits from the molcajate. Add the water/paste to the browned meat. Add salt, paprika, oregano, chili powder, onion, tomatoes, cilantro and Serrano to the meat and sauté 3-4 minutes. Add beef broth and bring to a boil then reduce heat to low, cover and cook 1 1/2 - 2 hours or until beef is tender and the sauce has thickened. Stir every 20 minutes or so.