Mexican Carne Guisada

Linda Bruno


This is a family recipe handed down from the Mexican side of my family. Of course no one makes it like my mom, but I still try. Reheating it the next day is even better! Perfect for cinco de mayo celebrations

pinch tips: How to Use a Meat Thermometer





45 Min


30 Min


Stove Top


1 lb
flap steak or beef chuck
1 c
onion, chopped
1 clove
garlic, minced
1/2 c
beef broth
1 pkg
sazon seasoning with cilantro
2 Tbsp
cilantro, fresh
1 pkg
flour tortillas
mexican blend shredded cheese
sour cream
2 Tbsp
vegetable oil

Directions Step-By-Step

Chop meat into bite sized pieces and marinade for at least 30 minutes in whatever neutral powder marinade you can find OR gently poiund the meat before chopping with a meat tenderizer mallet.
Heat two tablespoons of vegetable oil in a large skillet or frying pan with lid at medium heat. Sauté onion for 3 minutes then add garlic. After another minute, add beef and reduce heat to medium low while it browns.
After it has browned, add the broth and the seasoning and reduce to low. Cover the pan and simmer for about 30 minutes or until tender. Add fresh cilantro as you salt for flavor. Serve in warmed flour tortillas with Mexican cheese and sour cream or fresh salsa for garnish!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #easy