Carne Entomatada Mexicana is a beloved dish that captures the heart of traditional Mexican cuisine. This hearty beef stew features tender meat bathed in a rich, savory tomato sauce, making it the ultimate comfort food. The dish is often enjoyed in family gatherings, embodying the warmth and togetherness of Mexican food culture. Its roots trace back to home kitchens, where families have perfected their recipes over generations, creating variations that reflect regional flavors and personal touches. Known for its deep, robust flavors, carne entomatada Mexicana is not just a meal; it’s a culinary tradition that showcases the best of Mexico’s vibrant culinary heritage.

Ingredients

• Dry Ingredients:
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
• Wet Ingredients:
  • 2 tablespoons vegetable oil
  • 1 cup beef broth
  • 1 (28-ounce) can crushed tomatoes
• Main Ingredients:
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 cloves garlic, minced
• Toppings (optional):
  • Chopped fresh cilantro
  • Sour cream
  • Avocado slices

Steps / Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. This browning step is crucial as it develops a rich flavor base. Remove the beef and set it aside to keep warm.
2. In the same pot, add the diced onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, or until fragrant. The aroma of the sautéing onions and garlic will fill your kitchen and whet your appetite!
3. Add the browned beef back to the pot. Sprinkle the cumin, paprika, oregano, salt, and pepper over the meat, mixing well to coat every piece. This ensures that the spices infuse the beef with deep flavors from the start.
4. Pour in the crushed tomatoes and beef broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, allowing the flavors to meld before reducing the heat.
5. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking and ensure even cooking. The slow simmering allows the beef to absorb the tangy, rich tomato sauce.
6. Once the beef is tender, taste the stew and adjust seasoning if necessary. Allow it to simmer uncovered for an additional 10 minutes to thicken the sauce slightly, creating a luscious consistency that clings to the beef.
7. Serve the carne entomatada hot, topped with fresh cilantro, a dollop of sour cream, and avocado slices if desired. The garnish not only adds freshness but also a delightful visual appeal to your dish.

Tips & Tricks

For the best results, choose cuts of beef that are well-marbled, such as chuck roast, as they become more tender during slow cooking. Avoid rushing the cooking process; allowing the beef to simmer gently enhances the flavors and tenderness. You can learn more about this topic. Be sure to keep an eye on the liquid level; if it gets too low, you can add a little more beef broth or water to maintain the perfect consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a great meal for meal prep. This dish also freezes well, allowing you to save some for a busy day. To reheat, simply thaw in the refrigerator overnight and warm it on the stovetop over low heat, stirring occasionally to ensure even heating. Check out our related guide for more tips.

If you want to prepare carne entomatada ahead of time, you can follow the instructions up to step 5, then refrigerate overnight. The next day, simply continue cooking from step 6. This will deepen the flavors even further, creating a more robust dish.

Common mistakes to avoid include not browning the meat properly, as this step adds depth to the flavor of the sauce. Additionally, be mindful of the seasoning; it’s important to taste and adjust as needed throughout the cooking process. Lastly, ensure that the pot is covered during simmering to retain moisture and flavor.

Variations

One popular variation is to add vegetables such as bell peppers or carrots during the sautéing step for added nutrition and flavor. For a spicier kick, consider adding diced jalapeños or a splash of hot sauce. If you’re looking for a healthier option, you can substitute lean cuts of beef or even try using turkey. For a vegetarian version, replace the beef with hearty mushrooms or jackfruit, and use vegetable broth instead of beef broth for a delicious twist. Each variation can offer a unique take on the traditional carne entomatada Mexicana, making it versatile for different palates.

Serving Suggestions

Carne entomatada Mexicana is best served with warm tortillas or over a bed of rice to soak up the flavorful sauce. A side of black beans or a fresh salad can complement the dish beautifully, adding balance to the meal. For a complete experience, pair it with a refreshing drink, such as agua fresca or a classic margarita, which enhances the rich flavors of the carne entomatada.

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Carne Entomatada Mexicana

Recipe by Louna

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 4-6 +

⏱️

Prep Time

15 min

🍳

Cook Time

2 hr

🔥

Calories

450 kcal

Carne Entomatada Mexicana is a beloved dish that captures the heart of traditional Mexican cuisine. This hearty beef stew features tender meat bathed in a rich, savory tomato sauce, making it the ultimate comfort food.

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Ingredients

US Metric

• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1 (28-ounce) can crushed tomatoes
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• Chopped fresh cilantro (optional)
• Sour cream (optional)
• Avocado slices (optional)

Directions

1.

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef and set it aside to keep warm.

2.

In the same pot, add the diced onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, or until fragrant.

3.

Add the browned beef back to the pot. Sprinkle the cumin, paprika, oregano, salt, and pepper over the meat, mixing well to coat every piece.

4.

Pour in the crushed tomatoes and beef broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, allowing the flavors to meld before reducing the heat.

5.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.

6.

Once the beef is tender, taste the stew and adjust seasoning if necessary. Allow it to simmer uncovered for an additional 10 minutes to thicken the sauce slightly.

7.

Serve the carne entomatada hot, topped with fresh cilantro, a dollop of sour cream, and avocado slices if desired.

Nutrition Facts

Calories 450 kcal