Carne Guisada Plate
A hearty beef stew in a flavorful gravy, served with tortillas.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Carne Guisada, meaning 'stewed meat,' reflects a blend of Spanish and indigenous culinary traditions. The Spanish brought cattle to the Americas, and the indigenous populations incorporated the meat into their traditional stews. Over time, especially in regions like Northern Mexico and Texas, this evolved into the dish known today, influenced by both Mexican and Texan flavors and ingredients.
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Carne Guisada is a staple comfort food, deeply ingrained in the culinary traditions of Tex-Mex culture. It's often enjoyed as a hearty breakfast, lunch, or dinner, and is a popular choice at family gatherings, restaurants, and food trucks.
Family and Tradition
Carne Guisada is frequently made at home, passed down through generations. The recipe often varies from family to family, each adding their own unique touch and secret ingredients, making it a deeply personal and nostalgic dish.
Breakfast Staple
In many Tex-Mex regions, Carne Guisada is a popular breakfast item. Served with tortillas, eggs, and potatoes, it provides a filling and flavorful start to the day.
Tex-Mex Identity
Carne Guisada is a defining dish of Tex-Mex cuisine, representing the cultural fusion of Mexican and American flavors and ingredients. It is often showcased at local food festivals and events celebrating Tex-Mex heritage.
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Carne Guisada boasts a rich, savory, and slightly spicy flavor profile. The beef becomes incredibly tender during the slow braising process, and the gravy is thick, flavorful, and perfect for soaking up with tortillas.
The dominant flavors come from the tender beef, browned and simmered in a gravy typically made with tomatoes, onions, garlic, bell peppers (often jalapeños for heat), and various spices. Common spices include cumin, chili powder, oregano, and sometimes paprika or coriander. The use of beef broth or stock intensifies the meaty flavor. Some variations may include potatoes or carrots for added texture and sweetness.
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Sear the Beef
Browning the beef thoroughly before adding the other ingredients is crucial for developing a rich, deep flavor in the stew. Don't overcrowd the pan; work in batches if necessary.
Low and Slow
Simmering the stew over low heat for an extended period allows the beef to become incredibly tender and the flavors to meld together beautifully. Patience is key!
Adjust the Heat
Control the spice level by adjusting the amount of chili powder or adding fresh jalapeños. Remember, you can always add more spice, but it's harder to take it away.
Thickening the Gravy
If the gravy is too thin, you can thicken it by adding a slurry of cornstarch and water or by simmering it uncovered for a longer time. Some cooks also add a small amount of masa harina (corn flour) for added flavor and thickening power.
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