Tacos

Tacos De Carne Guisada

Name: Tacos De Carne Guisada
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 2 lbs (900g) beef brisket or beef shank, cut into large pieces; 4 dried ancho chilies, stemmed and seeded; 2 dried guajillo chilies, stemmed and seeded; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 large onion, chopped; 2 cups beef broth; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste

By Rhys Yarrow · June 19, 2026 · Tacos

Prep30 min

Cook180 min

Total210 min

Serves6

Tacos De Carne Guisada — Savory beef tacos

As a second-generation Mexican-American, I grew up surrounded by the sights, smells, and tastes of traditional Mexican cuisine. One of my favorite dishes from my childhood is Tacos De Carne Guisada, a hearty, comforting recipe that's perfect for special occasions or everyday meals.

Carne guisada, which translates to 'stewed meat' in English, is a classic Mexican dish that's made by slow-cooking beef in a flavorful broth with a blend of spices, chilies, and aromatics. The result is tender, juicy meat that's infused with the deep, rich flavors of the broth.

In this recipe, I'll show you how to make authentic Tacos De Carne Guisada using a combination of traditional Mexican ingredients and modern cooking techniques. Whether you're a seasoned cook or a beginner, you'll love the simplicity and flavor of this recipe.

So, let's get started! With a few simple ingredients and some basic cooking skills, you can create a delicious, authentic Mexican meal that's sure to impress your family and friends.

One of the things I love about this recipe is its versatility. You can serve the carne guisada with a variety of toppings, from fresh cilantro and onion to sour cream and salsa. You can also use the beef in tacos, burritos, or as a filling for grilled cheese sandwiches.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time.
The carne guisada is a versatile ingredient that can be used in a variety of dishes, from tacos to burritos.
The dish is perfect for special occasions or everyday meals, and can be made in large quantities to feed a crowd.
The combination of spices and chilies in the broth adds a deep, rich flavor to the meat that's sure to impress your family and friends.
The recipe is budget-friendly and can be made with affordable ingredients.
The dish is also very flavorful and can be customized to suit your taste preferences.

Why This Recipe Works

The key to making great Tacos De Carne Guisada is to use high-quality ingredients and to cook the beef slowly, so that it's tender and flavorful. The combination of chilies, garlic, and spices in the broth adds a deep, rich flavor to the meat, while the acidity of the tomatoes helps to balance out the richness of the dish.

Another important factor in this recipe is the use of a comal or griddle to toast the chilies and spices. This step helps to bring out the natural oils and flavors of the ingredients, which are then infused into the beef as it cooks.

Finally, the resting time after cooking is crucial, as it allows the meat to absorb all the flavors of the broth and to become even more tender and juicy.

Ingredients You’ll Need

To make Tacos De Carne Guisada, you'll need a few simple ingredients, including beef, chilies, garlic, and spices. You can find these ingredients at most Mexican markets or online.

When shopping for the ingredients, look for fresh, high-quality items that are free of additives and preservatives. You can also use leftover beef or pork to make the dish, which is a great way to reduce food waste and save money.

2 lbs (900g) beef brisket or beef shank, cut into large piecesYou can use either beef brisket or beef shank for this recipe, depending on your personal preference. Both cuts of meat are tender and flavorful, and will become even more so after slow-cooking in the broth.
4 dried ancho chilies, stemmed and seededAncho chilies are a type of dried chili pepper that's commonly used in Mexican cuisine. They have a mild, slightly sweet flavor and a deep red color, which adds to the richness of the broth.
2 dried guajillo chilies, stemmed and seededGuajillo chilies are another type of dried chili pepper that's commonly used in Mexican cuisine. They have a mild, slightly smoky flavor and a bright red color, which adds to the depth of the broth.
2 tablespoons vegetable oilYou can use any type of vegetable oil for this recipe, such as canola or corn oil. The oil is used to toast the chilies and spices, which helps to bring out their natural flavors and aromas.
4 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine, and is used to add depth and richness to the broth. You can mince the garlic using a press or a knife, depending on your personal preference.
1 large onion, choppedOnion is another fundamental ingredient in Mexican cuisine, and is used to add sweetness and depth to the broth. You can chop the onion using a knife or a food processor, depending on your personal preference.
2 cups beef brothBeef broth is used to add moisture and flavor to the dish, and can be made using beef bones and vegetables. You can also use store-bought broth as a substitute, depending on your personal preference.
1 teaspoon ground cuminCumin is a fundamental spice in Mexican cuisine, and is used to add warmth and depth to the broth. You can use ground cumin or whole cumin seeds, depending on your personal preference.
1 teaspoon paprikaPaprika is a mild, sweet spice that's commonly used in Mexican cuisine. It adds a deep red color to the broth and a slightly smoky flavor to the meat.
Salt and pepper to tasteYou can use any type of salt and pepper for this recipe, depending on your personal preference. The salt and pepper are used to season the meat and the broth, and can be adjusted to taste.

Equipment You’ll Need

Large Dutch oven or heavy pot with a lidComal or griddleCutting boardKnifeMeasuring cups and spoonsInstant-read thermometerTongs or slotted spoon

How to Make Tacos De Carne Guisada

1
Heat the oil in a large Dutch oven or heavy pot over medium-high heat, until it reaches 350°F (175°C) on an instant-read thermometer.
2
Add the chopped onion to the pot and cook, stirring occasionally, until it's lightly browned and caramelized, about 8-10 minutes.
3
Add the minced garlic to the pot and cook, stirring constantly, for 1-2 minutes, until fragrant.
4
Add the ancho and guajillo chilies to the pot, and cook, stirring occasionally, for 2-3 minutes, until fragrant and lightly toasted.
5
Add the beef to the pot, and cook, stirring occasionally, until it's browned on all sides, about 5-7 minutes.
6
Add the beef broth, cumin, paprika, salt, and pepper to the pot, and stir to combine.
7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, until the meat is tender and the broth has thickened.
8
Remove the pot from the heat, and let it rest, covered, for 10-15 minutes, before serving.
9
Use two forks to shred the meat into bite-sized pieces, and serve it in tacos, with your favorite toppings, such as diced onion, cilantro, and salsa.
10
Garnish with fresh cilantro, onion, and a squeeze of lime juice, and serve immediately.

Expert Tips

Use a comal or griddle to toast the chilies and spices, which helps to bring out their natural flavors and aromas.
Don't overcook the meat, as it can become tough and dry. Instead, cook it until it's tender and easily shreds with a fork.
Use a variety of toppings, such as diced onion, cilantro, and salsa, to add flavor and texture to the dish.
Experiment with different types of chilies and spices, to find the combination that you like best.
Make the dish ahead of time, and refrigerate or freeze it, for up to 3 days, to make it easier to serve.
Use leftover beef or pork to make the dish, which is a great way to reduce food waste and save money.
Add some acidity, such as a squeeze of lime juice, to the broth, to help balance out the richness of the dish.

Common Mistakes to Avoid

Not toasting the chilies and spices, which can result in a less flavorful broth.
Overcooking the meat, which can make it tough and dry.
Not using enough liquid, which can result in a thick, sticky broth.
Not seasoning the dish, which can result in a bland, unappetizing flavor.
Not letting the dish rest, which can result in a less tender, less flavorful meat.
Not using fresh, high-quality ingredients, which can result in a less flavorful, less appetizing dish.

Variations and Substitutions

Using different types of chilies, such as habanero or jalapeno, to add more heat to the dish.
Adding some smokiness, such as chipotle peppers or liquid smoke, to the broth.
Using different types of meat, such as pork or chicken, to change the flavor and texture of the dish.
Adding some acidity, such as a squeeze of lime juice, to the broth, to help balance out the richness of the dish.
Using different types of spices, such as cumin or coriander, to add more depth and warmth to the broth.
Serving the dish with different toppings, such as diced onion, cilantro, and salsa, to add more flavor and texture.

What to Serve With Tacos De Carne Guisada

Tacos De Carne Guisada is a versatile dish that can be served in a variety of ways, depending on your personal preference. You can serve it in tacos, with your favorite toppings, such as diced onion, cilantro, and salsa.

You can also serve it with some warm tortillas, and a side of Mexican street corn, or a simple green salad. The dish is perfect for special occasions, or everyday meals, and can be made in large quantities to feed a crowd.

Serve with warm tortillas, and a side of Mexican street corn.Serve with a simple green salad, and a side of black beans.Serve with diced onion, cilantro, and salsa, as toppings.Serve with a side of grilled vegetables, such as bell peppers, and zucchini.

Make-Ahead, Storage, Freezing and Reheating

Tacos De Carne Guisada can be stored in the refrigerator, for up to 3 days, or frozen, for up to 2 months. To store the dish, let it cool completely, then transfer it to an airtight container, and refrigerate or freeze it.

To reheat the dish, simply thaw it overnight, in the refrigerator, then reheat it, over low heat, until it's warm and bubbly. You can also reheat it, in the microwave, in 30-second increments, until it's warm and bubbly.

It's also important to note, that the dish will thicken, as it cools, so you may need to add a little bit of liquid, such as beef broth or water, to thin it out, before serving.

Frequently Asked Questions

What type of chilies should I use for this recipe?

You can use any type of dried chili pepper, such as ancho, guajillo, or habanero, depending on your personal preference. Ancho chilies are mild, and have a deep red color, while guajillo chilies are slightly hotter, and have a bright red color.

Can I use fresh chilies instead of dried?

Yes, you can use fresh chilies, instead of dried, but you'll need to adjust the amount, and the cooking time, accordingly. Fresh chilies have a higher water content, than dried chilies, so you'll need to use less, and cook them, for a shorter amount of time.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time, and refrigerate, or freeze it, for up to 3 days. Simply let it cool, completely, then transfer it, to an airtight container, and refrigerate, or freeze it.

What type of meat should I use for this recipe?

You can use any type of beef, such as brisket, or shank, depending on your personal preference. Beef brisket, is a good choice, because it's tender, and has a lot of flavor, while beef shank, is a good choice, because it's lean, and has a lot of texture.

Can I use pork, or chicken, instead of beef?

Yes, you can use pork, or chicken, instead of beef, but you'll need to adjust the cooking time, and the amount of liquid, accordingly. Pork, and chicken, cook more quickly, than beef, so you'll need to adjust the cooking time, and the amount of liquid, to prevent them, from becoming dry, and overcooked.

What type of toppings should I use for this recipe?

You can use any type of topping, such as diced onion, cilantro, and salsa, depending on your personal preference. The toppings, add flavor, and texture, to the dish, so choose, the ones, that you like best.

Can I serve this recipe, at a party, or special occasion?

Yes, you can serve this recipe, at a party, or special occasion, because it's easy, to make, and can be made, in large quantities, to feed a crowd. Simply let it cool, completely, then transfer it, to a serving dish, and serve it, with your favorite toppings.

Is this recipe, spicy?

Yes, this recipe, is spicy, because it uses, dried chili peppers, which have a lot, of heat. However, you can adjust, the level of heat, to your liking, by using, more, or less, of the chili peppers.

The Full Recipe

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