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Carne Guisada Tacos

H-E-B Showtime, October 2011



Quick and easy


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 remaining oil to same skillet; cook pico de gallo and garlic 3 minutes. Add seasonings and flour; stir and cook 2 or 3 minutes to combine.

Add broth to skillet slowly, stirring constantly. Bring to a boil; simmer 2 or 3 minutes to thicken slightly. Add to beef mixture, along with 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

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