Tender chunks of beef slow-simmered in a rich, savory gravy with peppers and onions. This Tex-Mex classic is pure comfort food, perfect served with warm tortillas and rice.
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
About Carne Guisada, Spanish Rice, Tex-Mex Refried Beans and Flour Tortillas
Melt-in-mouth carne guisada with aromatic Spanish rice. Homestyle comfort food at its best!
This tex_mex dish is perfect for dinner. With 1467.42 calories and 67.72000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Mexican Oregano
(dried)
14.5 oz Fire-Roasted Diced Tomatoes (canned, undrained)
3 cups Low-Sodium Beef Broth
1 whole Bay Leaf
1.5 tsp Salt (divided)
0.5 tsp Black Pepper (freshly ground)
0.25 cup Cilantro (freshly chopped, for garnish)
Instructions
1
Sear the Beef
Pat the beef cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
Heat the canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pan, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Do not rush this step, as the crust builds flavor. Transfer the seared beef to a plate and set aside.
2
Build the Gravy Base
Reduce the heat to medium. Add the chopped onion and bell pepper to the pot, using their moisture to scrape up any browned bits (fond) from the bottom. Cook until softened, about 6-8 minutes.
Stir in the minced garlic and jalapeño and cook until fragrant, about 1 minute.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste and form a roux.
Add the chili powder, ground cumin, and Mexican oregano. Stir for 30 seconds until the spices are fragrant and have coated the vegetables.
3
Simmer the Stew
Slowly pour in about one cup of the beef broth, whisking constantly to create a smooth, lump-free paste. Then, whisk in the remaining broth.
Stir in the undrained fire-roasted tomatoes, the bay leaf, and the remaining 0.5 teaspoon of salt.
Return the seared beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 2 to 2.5 hours. Stir every 30 minutes to prevent sticking. The stew is ready when the beef is fork-tender and falls apart easily.
4
Finish and Serve
Remove the lid and discard the bay leaf. Check the consistency of the gravy. If it's too thin, increase the heat to medium-low and simmer uncovered for 10-15 minutes, or until it has thickened to your liking.
Taste the stew and adjust seasoning with more salt or pepper if needed.
Stir in the fresh cilantro just before serving. Serve hot in bowls, with warm flour tortillas, Mexican rice, and refried beans.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
0.75 cup Warm Water (Approximately 110°F / 43°C)
Instructions
1
Combine Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat (3 minutes)
Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3
Form and Knead the Dough (5 minutes)
Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4
Rest the Dough (30 minutes)
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5
Divide and Roll (10 minutes)
After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
Keep the dough balls covered with the towel to prevent them from drying out.
On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6
Cook the Tortillas (10 minutes)
Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7
Keep Warm and Serve
As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.
