My relationship with food always seems to change when I travel. Though my intentions are to branch out, I tend to return home with a strong craving for the basics.
It happened again this past week after a few days of honing my (PR) craft in the Texas Hill Country.
Long story short, I went out on a limb at a food truck and ordered a hot dog topped with carne guisada. The translation for carne guisada is stewed beef, but our friends south of the border do it a little differently than what we’re used to.
The classic homemade carne guisada includes cubed beef, a handful of spices, tomato sauce and water. Some restaurants in northern Mexico and the southern U.S. have, over the years, added tomatoes and peppers. Either way, this Mexican beef stew is homey, delicious and – made properly – just thick enough that the thickened broth can be sopped with a tortilla. Carne guisada is just as commonly served alongside (or atop) rice as it is used to stuff a burrito.
As a hot dog topper, though?
Well, I gobbled it down like it was my last meal. But when it was said and done, I was left with a yearning for the classic version.
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Carne Guisada (Stewed Beef)
Carne Guisada — This Mexican Beef stew is homey, filling and downright delicioso.
- 2 lbs – Beef stew meat, seasoned with 2 tsp black pepper and 1 tsp salt
- 3 cups – Beef stock
- 1 – Medium onion, diced
- 1 – Dried ancho chile, stemmed, seeded and torn into 4-5 pieces
- 1 cup – Salsa
- ¼ cup – All-purpose flour
- 3 TB – Bacon fat (or vegetable oil)
- 2 tsp – Dried oregano
- 1 tsp – Cumin
- Over medium high heat in a small stockpot or Dutch oven, brown stew meat (in 2-3 batches) in bacon fat or oil; set aside.
- Place onions in reserved fat/oil and cook until browned around the edges, about 4-5 minutes.
- Add flour, stirring to combine, and cook for another 2 minutes.
- Add beef stock, salsa, oregano, cumin, ancho and browned beef back to the pan, stirring to combine; bring to a boil.
- Reduce heat, cover with lid slightly propped, and cook over low heat until meat is tender and sauce has thickened, about 2½ hours*.
- Serve over rice, or serve in warmed flour tortillas with rice, avocados and cilantro.