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Carne Guisada

Carne guisada with white rice on a teal plate.
Photo by Dan Liberti

I make this carne guisada recipe all the time, and yet I never tire of it. Loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives, this dish could easily become a part of your regular weeknight meal rotation.

This recipe was excerpted from ‘Diasporican' by Illyanna Maisonet. Buy the full book on Amazon.

What you’ll need

Cooks' Note

Make sure you get some ribs that have a decent amount of fat on them. Depending on the supermarket, sometimes the boneless country ribs can have more lean meat on them. Avoid too much lean meat because it'll be dry.

If you don't like the texture of olives, use a splash of the olive brine. This dish needs the brightness!

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