Carne Guisada


  • 1.36 kg chuck steak, sliced thinly
  • 3 pcs large Roma tomatoes, chopped
  • 1 Jalapeno pepper, seeded and minced
  • 1 tbsp oil
  • 1 pc onion, peeled and chopped
  • 2 cloves garlic
  • 240 ml water or beef broth
  • 2 medium potatoes, peeled and cubed
  • salt and pepper, to taste


  1. In a skillet, heat oil over medium heat.
  2. Add onions and garlic and cook until softened.
  3. Add beef and cook until lightly browned.
  4. Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.
  5. Add water or broth. Bring to a boil, skimming scrum that floats on top.
  6. Add chili peppers.
  7. Lower heat, cover, and simmer for about 40 to 50 minutes or until beef is tender.
  8. Add potatoes and cook for about 8 to 10 minutes or until tender and sauce is reduced and thickened.
  9. Season with salt and pepper to taste. Serve hot.