Tex-Mex · main

Carne Guisada with Warm Tortillas

Carne Guisada with Warm Tortillas reads umami 9.1, richness 7.1 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 2 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.5 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 9.1 · Richness 7.1 · Salinity 4.5 · Allium 4.1 · Earthy 2.8 · Sweetness 2.8 · Herbaceous 2.5 · Sourness 2.2 · Heat 2.2 · Warm Spice 2.1 · Fruity 1.8 · Bitterness 1.7 · Floral 0.9 · Nutty 0.9

What's in it (16)

• beef chuck roast — 907 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• yellow onion — 110 g
• green bell pepper — 100 g
• garlic — 12 g
• all-purpose flour — 15 g
• chili powder — 30 g
• cumin — 15 g
• dried leaf oregano — 1 g
• tomatoes — 411 g
• beef broth — 473 g
• tomato paste — 15 g
• flour tortillas — 800 g
• cilantro — 7 g

Time & effort: about 2 hr 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 211.5 kcal, 11 g protein, 10.4 g fat, 18.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Pat the beef cubes dry and season all over with 1 tsp salt and the black pepper.
2. Heat 1 tablespoon of the oil in a Dutch oven or heavy pot over high heat. Working in two batches so the pot isn't crowded, sear the beef, turning occasionally, until deeply browned on all sides, 7-8 minutes per batch, adding the remaining oil for the second batch; transfer beef to a plate as it browns.
3. Reduce the heat to medium. Add the onion and bell pepper to the drippings and cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
4. Add the garlic and cook, stirring, until fragrant, about 1 minute.
5. Sprinkle the flour, chili powder, cumin, and oregano over the vegetables; stir constantly and toast until the spices smell deep and nutty, about 1 minute.
6. Stir in the diced tomatoes with their juices, beef broth, and tomato paste, scraping up any browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot.
7. Bring to a simmer, cover, reduce the heat to low, and braise until the beef is fork-tender and shreds easily, 1 hour 45 minutes to 2 hours, stirring occasionally.
8. Uncover and simmer over medium heat, stirring now and then, until the gravy has thickened enough to coat the back of a spoon, 10-12 minutes.
9. Taste and season with more salt if needed.
10. Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side, until pliable and lightly speckled.
11. Ladle the carne guisada into bowls, top with cilantro, and serve with the warm tortillas for scooping.

Dishes with a similar flavor shape

• Cajun Smothered Beef Tips over Rice — Cajun/Creole · Cajun
• Grillades and Grits — Cajun/Creole
• Beef and Barley Stew — American
• Sunny Chicken Paella — Spanish
• Kefta Tagine with Eggs (Tagine Kefta Mkaouara) — Moroccan

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.