Life at Toast Blog

Together we stay Toasty: A Toaster’s recipe for Carne Guisada


Cat F.
QA Engineer

Cat has been with Toast for 1.5 years. What does she love the most about cooking? “The ability to be creative with what I am making, and oddly enough, knife work - it's the best for decompressing!”


Chef’s Notes: 

The first time I made this I got a follow up text from a friend asking for every ingredient so they could go get them and have me make it again. Makes a large batch and freezes well, although it never lasts long enough for that.




Yield: 10-15 servings

Prep Time: 2 hours

Cook Time: 3 hours

Total Time: 5 hours

Marinade process (pt 1)


5 lbs beef, cut into bite size pieces (I use chuck roast, I have also made this many times with boneless skinless chicken thighs as well)
1/4 cup veg oil

1 tablespoon Worcestershire sauce
2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon smoked paprika (optional)

2 teaspoon black pepper


1.5 limes juiced 

2 teaspoon garlic powder

2 teaspoon onion powder


Whisk all above together and marinate protein in it for a few hours (1 hour minimum).

The Main Event (pt. 2)

2 to 3 medium onions sliced thinly
2 jalapeños diced
1  tablespoon garlic powder
1 tablespoon cumin

2 tablespoon chili powder

2 tablespoon smoked paprika
2 tablespoon tomato paste
2 cans( 28 ounce) of diced tomatoes
2 chipotle in adobo, diced
1 quart of chicken, beef, or veg stock
salt and pepper to taste

  1. After marinating protein, pull out and let sit to come closer to room temp for more even cooking. 
  2. Heat a large pot or dutch oven on a stove at medium heat with a little oil.
  3. Sear the meat in small batches, making sure not to overcrowd the pan. All sides should be a dark caramel brown color. (It will not be cooked through, that’s what we want.)
  4. Once all is browned, set aside in a bowl, add onions to the pot, stirring often. You should be able to scrape up all the brown bits on the bottom of the pan at this time. Once they have cooked down and are translucent add the spices and incorporate well, cooking an additional 2 to 3 minutes.  
  5. Add 2 tablespoons of tomato paste and stir well. Cook until the tomato paste starts to caramelize in pans and then add remaining ingredients and stir.
  6. Add protein back to the pot and mix well. Add more stock to make sure everything is submerged fully and cook on med low for several hours stirring occasionally. The consistency after reducing should be like a thick stew and protein is really tender. 

I typically serve this with pickled onion on a tortilla with thinly shredded cabbage that has been tossed in lime juice and cilantro.


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