Carne Guisada
I make this carne guisada recipe all the time, and yet I never tire of it. Loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives, this dish could easily become a part of your regular weeknight meal rotation.
This recipe was excerpted from ‘Diasporican' by Illyanna Maisonet. Buy the full book on Amazon.
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What you’ll need
Manzanilla Olives
$12 At Amazon
5.5 Quart Dutch Oven
$420 At Amazon
Ingredients
Serves 4 to 6
For the Sofrito
For the Carne Guisada
Preparation
Make the Sofrito
Step 1
Place tomato in blender, blitz until smooth. Add onion and garlic and blitz until smooth. Add bell pepper and cilantro (and culantro, if using), and blitz until smooth.
Make the Carne Guisada
Step 2
Heat oil in a large heavy-bottomed pot over medium-high heat. Add the pork and sear until golden brown.
Step 3
Add the water, 2 tablespoons of the sofrito, tomato sauce and half of the olives. Scrape the bottom of the pan with a wooden spoon to loosen all of the brown bits. Season with salt and pepper. Turn down the heat to low and simmer, partially covered, for 2 hours, or until the meat is tender.
Step 4
Add in your potatoes and carrots and simmer for another 10-20 minutes, or until the potatoes and carrots are fork tender. Place a piece of the potato in a spoon and mash with a fork, return to the pot. Repeat with 2-3 pieces of potato. This will thicken the sauce. Add the remaining sofrito and olives and stir to distribute well. Check for seasoning. Serve with white rice.
Make sure you get some ribs that have a decent amount of fat on them. Depending on the supermarket, sometimes the boneless country ribs can have more lean meat on them. Avoid too much lean meat because it'll be dry.
If you don't like the texture of olives, use a splash of the olive brine. This dish needs the brightness!
Leave a Review
Reviews (0)
Back to TopThis is not a review, since I'm Salvadoran and I have my own way of making carne guisada. Just a comment on how interesting it is that all throughout Latin America we call things by different names. Wonder where Illyana is from, but what she calls culantro, here in El Salvador is called alcapate and it's incredibly common. It grows like a weed and I often pick it out of my lawn lol. Culantro to us are the seeds of cilantro, and they are also a popular seasoning. Nice to see some Latin American staples here! I'm subscribed to Epicurious and didn't expect that.
Anonymous
El Salvador
12/9/2023
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