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Carne Guisada Tacos
Prep Time:
20 minutes
Cook Time:
1 1/2 hours
8 servings

2 lb. beef stew meat

• salt & pepper

2 Tbsp. vegetable oil or olive oil

1 carton H-E-B Pico de Gallo

1 Tbsp. minced garlic in oil

2 tsp. chili powder

1 tsp. each: ground cumin and leaf oregano

1/3 c. flour

1 carton (16 oz.) H-E-B Low-Sodium Chicken Broth

1 can (10.5 oz.) diced tomatoes with green chilies

2 bay leaves

• tortillas + toppings (cheddar cheese, cilantro, green onions,
lime wedges and avocados)


Season beef with salt and pepper. Heat 1 Tbsp. oil in a large skillet
over medium-high heat. Cook beef in 2 separate batches about 5 minutes
each, or until well-browned.
Transfer beef to a 5 or 6-quart pot (may use slow cooker). Add remaini
ng oil to same skillet; cook pico de gallo and garlic 3 minutes. Add s
easonings and flour; stir and cook 2 or 3 minutes to combine.
Add broth to skillet slowly, stirring constantly. Bring to a boil; sim
mer 2 or 3 minutes to thicken slightly. Add to beef mixture, along wit
h diced tomatoes and bay leaves. Cover; bring to a boil.
Simmer 1 1/2 hours or until beef is tender (6 hours for slow cooker).
Serve in tortillas with desired toppings.

Nutritional Information

No Nutritional Information Available


H-E-B Showtime, October 2011