Make this Tex-Mex favorite at home with this easy recipe for Crock-Pot Carne Guisada! Beef and spices slow cook resulting in a tender flavorful roast with a rich gravy.
Sometimes the best things in life are simple. I think that goes for food too. This Carne Guisada is simply a roast slow cooked with a few pantry ingredients and a couple of jalapenos. My biggest dilemma in developing this recipe was in deciding whether to add an onion or not. Thinking back to all of the Carne Guisada I have eaten, I couldn’t recall any onion in the stew, so I opted to leave it out. I’m sure different variations call for slightly different ingredients but this simple recipe cooks up to taste just like the Carne Guisada from some of my favorite taco trucks and Mexican restaurants.
If your family is anything like mine, this recipe will quickly become a favorite!
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Ingredients for Slow Cooker Carne Guisada
- Roast – Lean cuts of beef that you can use for this recipe include beef eye round roast, top round roast, bottom round roast, round tip roast, and tri-tip roast. All of these cuts contain less than 7.1 grams of total fat per 3 ounce serving. Trim and cube roast into ½” pieces prior to cooking. Be sure to evenly coat roast with flour prior to browning in skillet.
- All-Purpose Flour – I prefer for flavor reasons to coat beef in flour prior to cooking but, cornstarch can be substituted.
- Jalapenos – I choose two medium peppers, spiciness depends on the jalapenos. Add more for extra heat. Omitting the peppers completely would change the flavor too much, so I don’t recommend. A 4 oz. can of diced hatch green chiles can be substituted.
- Spices – This Carne Guisada only requires ground cumin, black pepper and salt. Simple but it tastes AMAZING.
Thickening Carne Guisada Gravy in Crock-Pot
One of the differences in cooking in a slow cooker versus the stove top is that less liquid evaporates during the cooking process. Carne Guisada is famous for its’ thick gravy. To ensure this turns out in the crock-pot there are a few different methods you can use to thicken the gravy.
- Reduction. This is the method I prefer to use. About 30 minutes prior to serving, remove the lid from the crock-pot to allow excess liquid to evaporate while continuing to cook on low. Stir occasionally. This method allows the gravy to thicken to a nice consistency without adding anything extra. This technique of reduction concentrates the flavor resulting in a delicious rich gravy.
- Make a cornstarch slurry. This is another method for thickening up the gravy if you are short on time or the gravy is too thin. Mix together 1 Tbsp. cornstarch with ⅓ cup of water. Stir into Carne Guisada and turn slow cooker to high, cook for 15 minutes or until gravy thickens.
Regardless of which method you use, be sure to check on it often so that too much liquid does not evaporate.
Serving and Storage
Serving suggestions for Crock-Pot Carne Guisada include fresh flour tortillas, rice, charro beans, lettuce, avocado slices, shredded cheese and pico de gallo.
Store leftover Carne Guisada in the refrigerator for 3-4 days. If freezing desired, allow Carne Guisada to cool then transfer to air-tight container and freeze. Best if used within 6 months.
📖 Recipe
Crock-Pot Carne Guisada
Ingredients
- 2.5 pound Bottom Round Roast trimmed and cubed
- 2 Tbsp. Canola Oil
- 3 Tbsp. All-Purpose Flour
- 1 - 14.5 oz can Diced Tomatoes
- 1 cup Water
- 1 Tbsp. Minced Garlic
- 2 Jalapenos seeded and diced
- 2 tsp. Ground Cumin
- 2 tsp. Black pepper
- ¾ tsp. Salt
Instructions
- Trim roast and cut into ½” cube pieces. Coat beef in flour. Heat oil over medium-high heat in large skillet; Brown roast on all sides, stirring frequently. Transfer beef to crockpot, discarding any excess oil.
- Add remaining ingredients to slow cooker and cook on LOW for 5-6 hours.
- Approximately 30 minutes before serving Carne Guisada, remove slow cooker lid to allow gravy to naturally thicken. Continue to cook on LOW, stirring occasionally.
Enjoy!
More recipes from My TX Kitchen you might like:
Darcie
Good, easy crockpot recipe, thank you!! Great flavor!
Alaine
Thank you!! It is one of our favorites.
Tammy Lockhart
I miss homemade tacos!! I am from San Antonio and have been in Kentucky for the past 4 years!! No tacos around here I am going to give this a try!! Will let you know how it tastes!! Thanks for the recipe!!
TxRN2019
Deja
I'm from San Antonio too! I don't know how people can live without great Mexican food! I hope this filled the void a little! 😊
Angela Trivino
This was delicious!! Although I used half of jalapeño, since I am not a huge fun of spicy.
Alaine
Thank you Angela! That's helpful to know about using a half of a jalapeño for those who prefer the carne guisada less spicy. Thanks for sharing!
Sean
Grew up in south texas. The only difference in the recipe i use and this one is i use green bells. So i think im gonna try a split one and one. Hopefully its good
Romy
Hey, so I left a comment yesterday about preparing the ingredients into the crockpot and the liquid being so salty and comino-ee, and was anxious to see how it would turn out. Well, my husband and I ate the whole thing, sorry no left overs for the kids! lol. It was really good. It was definitely a little strong for me, but, still loved it. My husband thought it was perfectly spiced and added more jalapeno to his bowl. I had run out of onions and was delighted that I didnt even need any. Super simple recipe and I will make it again! Thanks!
Mary
Have made this, so simple and very tasty! Thank you! Our favorite at least once or twice a month with Refried Beans on the side!
Alaine
Thank you Mary! So glad to hear this is a recipe in your rotation!
Sarah Jones
My friend fixed this last night. OMG, it was awesome and I had to have the recipe. I’m sharing it with other friends. Thank you for sharing!!
Alaine
Love it, glad y'all enjoyed and I appreciate you sharing the recipe!
Melissa Michelle
So delicious!! Thank you for sharing. Definitely will be making this again
Alaine
Thank you! So happy y'all enjoyed this - love it for fall.
John George
I order guisada everywhere, all the time. Wow! This was right on for seasoning and jalapeno heat. We added yellow bell pepper half way through and thickened it a little with flour at the end. When I say we, I mean my wife. Merry Christmas everyone and Sic' em bears!
Alaine
Awesome! Thank you, John. Merry Christmas!
Cindi
This is just like back home. I miss carne guisada tacos, and none of the restaurants here make it. I'm too far north of Texas and tex-mex cuisine. I made this using a chuck roast just a little less than 2 lbs., 2 roasted peeled New Mexico Hatch Chiles that I had in my freezer, 4 whole canned San Marzano tomatoes, and took the shortcut of not flouring and browning the meat, not chopping the tomatoes or chiles, and just putting the still frozen roast in my crock pot, adding everything on top, and letting it cook all day long. This turned out so tasty. The tomatoes and peppers broke down and the meat was easy to shred apart, and I didn't worry about adding the flour to make a gravy or thicken it as my husband went and got a taco and said how great it was just like it is. This will be my go-to recipe for carne guisada from now on.
Alaine
I'm so glad to hear y'all enjoyed the carne guisada! And thanks for sharing how you made it, readers always find this information helpful and it helps me to answer questions that pop up too.
Gretel
First time to make this. Was so bored with beef stew. Oh my so fantastic. I added an onion and some chili powder I bought in Santa Fe NM This will be a new go to meal for us.
Alaine
Happy to hear you found a new go-to meal!