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Carne Guisada con Rajas
80% authentic · Mexican
A flavorful variation of Carne Guisada featuring strips of roasted poblano peppers (rajas) added to the stew, providing a mild smoky heat and a distinct regional character.
Ingredients
- Beef chuck roast1.5 lbs
- Vegetable oil2 tbsp
- Onion1 large
- Garlic3 cloves
- Beef broth3 cups
- Diced tomatoes1 (14.5 oz) can
- Poblano peppers2 large
- Cumin1 tsp
- Coriander0.5 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut beef chuck roast into 1-inch cubes. Season with salt and black pepper.
- 2
Heat vegetable oil in a Dutch oven over medium-high heat. Sear beef cubes until browned. Remove and set aside.
- 3
Roast poblano peppers over an open flame or under the broiler until skin is charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and cut into strips (rajas).
- 4
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- 5
Stir in cumin and coriander. Cook for 1 minute.
- 6
Return beef to the pot. Add beef broth and diced tomatoes. Bring to a simmer, cover, and cook for 1 hour, or until beef is tender.
- 7
Add the poblano pepper strips (rajas) to the pot. Continue to simmer, covered, for another 20 minutes, allowing flavors to meld.
- 8
Season with additional salt and pepper to taste. Serve hot.
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