Carne Guisada

Servings: 6


  • 2 pounds boneless sirloin steaks
  • 1 tablespoon olive oil
  • 2 each poblano pepper, seeded and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced fine
  • 1 teaspoon salt
  • ¾ teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • 1 each tomatillo
  • 6 fluid ounces beef broth
  • 2 tablespoons flour
  • 1 each tomato


  1. Trim fat from steaks and cut into ¾ inch cubes.
  2. Heat oil in sauce pot. When hot, sauté the beef cubes briefly or until just browned (4 minutes). Remove to a plate and keep warm.
  3. In the same pot, sauté the poblano, onion, garlic and seasonings 3 minutes. Stir in the tomato, tomatillo and sauté 3 minutes. Add the beef back into the pot and stir to blend with the seasonings.
  4. Whisk together the beef broth and the flour until smooth.
  5. Pour flour mixture into the beef mixture. Bring to a simmer, cover and cook until the beef is tender, about 30 minutes.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.