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Creamy Spicy Shrimp Pasta Recipe

By 44 Comments

This Creamy Spicy Shrimp Pasta is simply spaghetti made heavenly with a white wine, Parmesan cream sauce. Then spiked with paprika, cayenne, thyme and garlic. Just add sauteed shrimp and you’ve got a beautiful dinner that you’ll want to make over and over again. Plus, a conversation about finding and buying quality shrimp and tips for pan frying shrimp.

If you’re looking for a super easy spaghetti dinner, don’t miss my recipe for Cowboy Spaghetti. With ground beef, it’s hearty and popping with flavor.

Spicy fried shrimp over pasta.

It appears that shrimp and pasta recipes are very appealing to my readers. And along with my recipe for Spicy Shrimp and Polenta, these are our favorite shrimp fusion recipes.

I decided to feature a spicy shrimp pasta recipe for my latest recipe project. This time a little more on the wild and spicy side.

Keeping the pasta shape simple with spaghetti noodles, offers a nice platform for the creamy sauce and the spicy shrimp.

Tips For Buying Quality Shrimp

Before we get to the recipe, let’s talk about buying shrimp. And buying quality shrimp that tastes like shrimp.

Purchase good quality wild caught shrimp. Look for the label indicating that it's wild caught American shrimp and not imported farmed. You'll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.

Where Can I Buy Wild American Shrimp?

You’re probably asking, where can I buy wild American shrimp? You can have their Gulf shrimp shipped directly to your doorstop or take a look at their website for a list of local shops where you can purchase American shrimp. Nationally they indicate you'll find it at Walmart, Sprouts and Whole Foods. There is also lists of regional markets and on-line sources who will ship direct to your door.

Tips for Pan Frying Shrimp

  • Buy easy peel, deveined shrimp. After peeling, pat shrimp dry with a paper towel before adding to hot oil. I like to lightly season them with salt and pepper.
  • Heat your pan on medium high heat before adding oil. When the pan is heated, then add oil.
  • When oil is shimmering and hot, then add shrimp.
  • Leave space between the shrimp in the pan. Don’t over crowd. This will insure a crispy sear.
  • Cook until shrimp is starting to turn pink, and no longer wants to stick to the pan. Then turn.
  • To know if shrimp are cooked properly: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked.
  • When searing, cook shrimp on medium high heat

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Creamy Spicy Shrimp Pasta Recipe

I hope you give this one a try and if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes.

More Creamy Pasta Recipes:

And if you’re looking for more Seafood Recipes, don’t miss my Seafood Category. You’ll find the most popular seafood recipe on my site for Heavenly Halibut. Quick, easy and delish.

And if you’re looking for unique ways to use spaghetti noodles take a look at Spaghetti Nests with Tomato Sweet Basil Sauce.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shrimp and pasta dinner idea. With wild caught American shrimp. Creamy, spicy and succulent.
Print Recipe
4.91 from 21 votes

Creamy Spicy Shrimp Pasta

A wonderful shrimp and pasta dinner recipe. With just enough heat to spice things up.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 4
Calories: 1150kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Spaghetti
  • ¼ cup extra virgin olive oil divided
  • ¼ cup hot water from cooked pasta
  • ½ small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 pound shrimp peeled and deveined
  • ½ cup dry white wine Room temperature
  • 2 cups Heavy cream room temperature
  • 1 tablespoon fresh lemon juice
  • ⅛ cup fresh parsley leaves chopped
  • ½ cup Parmesan cheese grated

Instructions

  • Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving ¼ cup of the cooking liquid. Return to the pot and toss with the ⅛ cup olive oil and reserved cooking liquid. Cover to keep warm.
  • In a large sauté pan, heat the remaining olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, paprika, cayenne, thyme, and salt. Cook, stirring for 1 minute. 
    Add the white wine and cook over high heat until nearly all evaporated. Reduce heat to medium low, add the cream, cooking and stirring occasionally until slightly reduced. Remove from heat, stir in lemon juice and keep warm.
  • In the meantime, toss the shrimp with some additional paprika. Heat oil in a pan and cook for 1 – 2 minutes per side. Set aside, cover and keep warm.
  • Add the cooked pasta to the cream mixture and toss to coat. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add the Parmesan Cheese. Stir in some of the shrimp into the pasta mixture, reserving a few to garnish. Serve with more grated Parmesan, small pieces of parsley.

Notes

Please don’t try to skimp on fat and calories and use half and half or milk. Half and Half can be finicky and curdle if not added properly. If the heat is too high, and the half and half is not at room temperature.

Nutrition

Calories: 1150kcal | Carbohydrates: 92g | Protein: 45g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 457mg | Sodium: 1719mg | Potassium: 519mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2459IU | Vitamin C: 11mg | Calcium: 428mg | Iron: 5mg

Spicy Shrimp Pasta … It’s What’s for Dinner

Cheesy Chicken Tetrazzini Without Canned Soup

By 7 Comments

Cheesy Chicken Tetrazzini Recipe without using canned soup. This recipe has a wonderfully rich homemade gravy white sauce that wraps around the pasta like a blanket of comfort.

Chicken Tetrazzini casserole in a white corning casserole dish.

Who needs Thanksgiving to make a good tetrazzini? There’s just nothing better than a casserole that’s rich with creamy sauced pasta, savory with roasted and shredded chicken (or turkey) breast, dotted with sweet green peas and olives, some grated nutmeg and the crowning glory topping of Italian Bread Crumbs and Parmesan Cheese.

It just flat out makes everyone happy!

But how about making Tetrazzini without the canned soup?

Once I found my primitive recipe that I threw together 30 years ago, and which contained canned mushroom soup, I decided to do it up right. Make my own sauce.

Easy enough to do. Just sautee those mushrooms and onions to perfection and add flour and milk to find that perfect creamy perfection before baking. And why not try fettuccini noodles instead of spaghetti?  

Chicken pasta casserole recipe without canned soup. Is there anything better than Tetrazzini?

Voila. I’m extremely pleased with my recipe. A labor of love, this takes a couple of hours but worth every single minute. This is one of those “can’t stop eating” pasta casseroles.

Cooking Tip.

If you’ve been pouring your pasta water down the drain, you’re guilty of culinary crime. The water in which you boil your pasta is a convenient starchy by-product that makes your pasta dish more delicious. It binds the sauce to the pasta, while also improving the flavor and texture of the sauce and the pasta.

Classic Cheesy Chicken Tetrazzini Recipe

I hope you give this Chicken tetrazzini recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

More Cheesy Casserole Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
4.50 from 2 votes

Cheesy Chicken Tetrazzini

A creamy sauce without using canned soup, tender chicken breast and a crunchy topping. A great chicken or turkey tetrazzini casserole recipe.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 10
Calories: 609kcal
Author: Lea Ann Brown

Ingredients

  • 3 medium boneless chicken chicken breasts about 24 ounces, cooked and shredded
  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 24-ounce package fresh white mushrooms sliced
  • ½ large onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
  • ⅓ cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy whipping cream
  • 1 cup hot liquid from cooked pasta
  • ⅛ teaspoon fresh ground nutmeg
  • salt and pepper to taste
  • 1 pound linguine
  • 1 ⅓ cup frozen peas
  • ½ cup sliced pimento stuffed green olives or more if you’d like
  • 1 cup grated Parmesan
  • ¼ cup dried Italian-style breadcrumbs

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a lasagna pan with Pam.
  • Sprinkle the chicken with salt and pepper. Add chicken to a baking dish and bake covered with foil for 40 minutes or until juices run clear. Once cooled, coarsely shred the chicken into bite-size pieces and place in a large bowl. Turn up heat on oven to 400 degrees.
  • Melt 1 tablespoon butter and 1 tablespoon olive oil in a large deep nonstick frying pan over medium-high heat. Add the mushrooms and saute over medium heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion and thyme, and saute until the onion is translucent, about 5 minutes. Add garlic and stir until fragrant. Lightly salt and pepper and transfer the mushroom mixture to the bowl with the shredded chicken.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, nutmeg, and lightly salt and pepper. Increase the heat to medium. Bring to a boil. Simmer, until the sauce thickens slightly, whisking often, about 10 minutes. Set aside.
  • In a large Dutch oven bring salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Before draining, with a measuring cup, dip out 1 cup of the hot pasta water. Drain pasta. Return pasta to the Dutch oven. Add sauce, mushroom and chicken mixtures, peas and sliced olives. Stir gently until well mixed. Add the pasta water a little at a time until you have a soupy consistency. Pour the pasta mixture into the prepared lasagna pan.
  • Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Nutrition

Calories: 609kcal | Carbohydrates: 45g | Protein: 43g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 536mg | Potassium: 2189mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 253mg | Iron: 4mg

Cheesy Chicken Tetrazzini without Canned Soup … It’s Whats for Dinner

Oven Ribs With Beer Mustard Sauce

By 30 Comments

These tender oven ribs With Beer Mustard Sauce are roasted low and slow to create a fall off the bone experience. A simple rub of fajita seasoning and brown sugar and you’ve got a mouthwatering oven rib recipe.

Serve oven ribs with this incredibly delicious Tortelline Pasta Salad, or Pea Salad with Eggs, or even a fresh tossed salad like this Baby Kale Salad with Honey Cider Vinaigrette.

Beef spare ribs cooked in the oven on a sheet pan.

What You Can Expect From This Recipe

If you’re intimidated by cooking a large rack of ribs, this recipe will be of interest to you. After all, ribs have the reputation of being a product of expert, smoker savvy, trophy winning Southeastern barbecue gurus with secret rubs and trademarked mops.

That’s how I felt until this recipe from Yoder Meats, a specialty meat purveyor near my hometown in Kansas, included this recipe for oven ribs in their weekly newsletter.

I’ve used this recipe many times and haven’t looked back.

Aside from wrestling sheets of foil the size of bed sheets, this is a no-fuss recipe.

You’ll find a flavorful rub of fajita seasoning and brown sugar which is applied the day before cooking. Refrigerating overnight enhances the overall end flavor.

The result should be everything you’d expect out of a rib. Fall off the bone tender, a crispy crunchy edge here and there, and a flavor that you’d e proud to serve to any expert rib grilling friends.

Oven ribs are cooked low and slow in the oven to insure a the meat becomes tender. And most of the recipe is hands-off.

The ribs are cooked sealed in foil which will leave the meat tender, but a bit flabby. To finish the recipe, you’ll use the oven broiler to crisp things up.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make oven ribs.
  • Pork Ribs: I’ve used baby back, or spare ribs for this recipe and both work fine, with no time adjustments needed.
  • For The Oven Ribs Rub: Fajita seasoning gives these oven ribs a wonderfully unique flavor, combined with paprika and brown sugar.
  • For The Beer Mustard Sauce: We’ve always called these beer ribs, because of the cup of beer included in the sauce. You’ll need beer (any brand), honey, brown mustard, Worcestershire Sauce and garlic.

How To Cook Ribs In The Oven … It’s Easy.

Fajita brwon sugar rub for oven ribs.
Two racks of ribs on a sheet pan with fajita brown sugar rub.
  1. Step 1: Mix the brown sugar, fajita seasoning, and paprika in a bowl.
  2. Step 2: Remove the thin membrane covering the back of the ribs. Rub both sides of the spare ribs with the brown sugar mixture and place the ribs on an 11 x 14 sheet pan. Cover the sheet pan tightly with heavy duty foil and refrigerate overnight and until ready to cook the next day.
Mustard beer sauce for oven ribs.
Adding beer mustard sauce to oven ribs.
  1. Step 3: Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl.
  2. Step 4: Lay one rib rack on a sheet of heavy duty large foil. Pour half of the beer mustard sauce over each packet of ribs.
A rack of ribs wrapped in foil ready to bake in the oven.
Two racks of ribs wrapped in foil and on a sheet pan ready to bake.
  1. Step 5: Fold the foil over the ribs and seal. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
  2. Step 6: Begin tightly folding the edges of the foil together to create a sealed packet. Bake low and slow in a 250 degree oven for 3 ½ – 4 hours, or until ribs are tender.
  1. Step 7: Empty the drippings from one of the packets into a saucepan. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.Place the ribs back into the oven, meaty side up, and broil until the sauce is lightly caramelized, 5 to 7 minutes. Watch them close so they don’t burn.

Questions You May Have

Spare Ribs vs. Baby Back Ribs, What’s the Difference?

Spare ribs and baby back ribs are really just two pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spareribs are cut from the bottom of the rib cage, and sometimes include the brisket, which is a bony piece of meat that hangs from the bottom. The farther down the rib cage you go, the meatier the ribs get. That is essentially why spareribs take longer to cook. Either cut will work for this oven ribs recipe.

Can I Half This Recipe?

This oven rib recipe is scaled to cook two racks of ribs. It’s very easy to half the ingredients to cook only one rack of ribs with no adjustments to the cooking time or method.

Tips For Success

  • Remove the membrane: Turn the ribs meat side down on a large cutting board. Locate the membrane that covers the back side of the meat. Use a knife to gently slide under the membrane, either at the long end or in the middle. Then pull the membrane away from the rack with your fingers. If you find the membrane impossibly slippery, use a paper towel or clean kitchen towel to help those fingers. If you purchase ribs from a reputable meat counter, this may have already been trimmed. If you purchase ribs packaged like pictured above, you’ll need to remove it yourself. I like this article from Weber Grills for step by step instructions.
  • Don’t over-cook the ribs. You an over-cook them and they’ll be too tender, and will fall apart to easily to serve properly.
  • Purchase Quality Meat: Not always, but many times I’ve found those packets of ribs at the grocery store to be greasy. If your budget allows, purchase good quality ribs from a reputable butcher.

Storing Baked Ribs

Baked ribs can be stored in the refrigerator for up to four days. Just wrap them in foil. To re-heat the ribs, heat oven to 250 degrees. Place the ribs, wrapped in foil, and reheat for 20 – 30 minutes. You can double the ribs in foil and freeze for up to 3 months. Just let them thaw in the refrigerator overnight before reheating.

Recipe for Oven Ribs

Oven spare ribs after oven baking.

More Rib Recipes

In a rib tickling mood? Take a look at this easy recipe where ribs are boiled then grilled Campfire Ribs, Country Style Ribs

If you’re looking to cook ribs in the crockpot, take a look at my recipe for Slow Cooker Country Style Ribs. With potatoes and sauerkraut this is a popular comfort food recipe.

And if you’re looking for more pork entree recipes, don’t miss my Main Dishes Pork category. You’ll find lots of delicious ideas. Including one of the most popular pork recipes on my site, Best Grilled Pork Tenderloin. Give it a try.

Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sheet Pan Oven Spare Ribs with mustard beer sauce.
Print Recipe
5 from 7 votes

Oven Ribs with Beer Mustard Sauce

An overnight soak in a flavorful rub, a slow cook in the oven and you've got oven ribs to be proud of.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course Pork
Cuisine: American
Servings: 6
Calories: 1024kcal
Author: Lea Ann Brown

Ingredients

  • 2 racks Pork spare ribs
  • 1 cup Brown sugar
  • ½ cup Fajita seasoning
  • 2 Tablespoons Hungarian sweet paprika
  • 1 cup Beer
  • 3-8 cloves Garlic minced (measure garlic with your heart)
  • 2 Tablespoon Honey
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoon Brown mustard

Instructions

  • Mix the brown sugar, fajita seasoning, and paprika in a bowl.
  • Rub both sides of the spare ribs with the brown sugar mixture.
  • Place the spareribs on an 11 x 14 sheet pan. Cover the sheet pan tightly with heavy duty foil and refrigerate overnight.
  • Preheat an oven to 250 degrees F (120 degrees C).
  • Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  • Tear off 2 large sheets of heavy duty aluminum foil. Lay one sheet shiny-side down on a large sheet pan. Place one rack of spare ribs on a heet, meaty-side up.
  • Curl up the edges of the foil to create a bowl. Then repeat for the 2nd rack of ribs.
  • Divide the beer mixture evenly into each packet. Fold foil over the ribs to cover.
  • Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
  • Begin tightly folding the edges of the foil together to create a sealed packet. The two packets of ribs will fit nicely one one 11 x 14 sheet pan.
  • Bake until the ribs are tender, 3.5 to 4 hours. Don't cook them longer, as they will literally fall apart. I check them at the 3 hour mark. The meat is ready to come out of the oven when pierced with a fork you feel no resistance. Set ribs aside, removing and discarding the aluminum foil.
  • Carefully open one packet, and drain the drippings into a saucepan. Skim as much fat off the top as you can. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.
  • place the ribs back onto the sheet pan. You can add a new sheet of aluminum foil or parchment paper for easy cleanup. Brush the thickened sauce over the ribs.
  • If you don't want to use the sauce from the cooked meat, and want a stickier rib, you can slather the ribs with your favorite bbq sauce.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil until the sauce is lightly caramelized, 5 to 7 minutes. Watch them close so they don't burn.

Notes

Tips For Success
  • Remove the membrane: Turn the ribs meat side down on a large cutting board. Locate the membrane that covers the back side of the meat. Use a knife to gently slide under the membrane, either at the long end or in the middle. Then pull the membrane away from the rack with your fingers. If you find the membrane impossibly slippery, use a paper towel or clean kitchen towel to help those fingers. If you purchase ribs from a reputable meat counter, this may have already been trimmed. If you purchase ribs packaged like pictured above, you’ll need to remove it yourself. I like this article from Weber Grills for step by step instructions.
  • Don’t over-cook the ribs. You an over-cook them and they’ll be too tender, and will fall apart to easily to serve properly.
  • Purchase Quality Meat: Not always, but many times I’ve found those packets of ribs at the grocery store to be greasy. If your budget allows, purchase good quality ribs from a reputable butcher.

Nutrition

Calories: 1024kcal | Carbohydrates: 44g | Protein: 48g | Fat: 71g | Saturated Fat: 23g | Cholesterol: 243mg | Sodium: 343mg | Potassium: 921mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 4mg

Oven Ribs … It’s What’s For Dinner

 

Mexican Pot Roast with Guajillo Chile Sauce (Carne Guisada)

By 16 Comments

Deep, rich, and smoky-Mexican Pot Roast with Guajillo Chile Sauce (Carne Guisada) is comfort food with bold attitude. Pot roast is simmered slowly in a rich blend of guajillo chiles, garlic, and warm spices. It's a dish that brings the soul of Mexican home cooking straight to your table.

Mexican pot roast on corn tortillas garnished with radishes and limes.

What Is Carne Guisada?

Carne guisada is a traditional Mexican or Tex-Mex dish that translates to "stewed meat." It typically features chunks of pot roast beef simmered slowly in a richly seasoned gravy or sauce until tender. The flavors vary by region, but the base often includes ingredients like onions, garlic, tomatoes, chile peppers, and warm spices such as cumin, garlic and Mexican oregano.

In Mexican-style carne guisada, the sauce is deepened with dried chiles like guajillo or ancho for a smoky, earthy flavor. In Tex-Mex versions, it might lean toward a brown gravy with milder spices. It's usually served with rice, beans, or warm tortillas.

Why Guajillo Chile’s Elevate This Recipe

A Mexican cuisine staple, the guajillo pepper has gained popularity in my kitchen over the years. This sweet and smoky pepper, the "Holy Trinity" of Mexican chilies can be used for a variety of sauces in Mexican cuisine such as moles, marinades, soups and stews. And commonly used in Mexican Red Sauces, They are dried Mirasol Chile Peppers and are easily found on the Mexican Aisle at the supermarket sold in clear plastic bags.

For this Carne Guisada recipe, we’ll toast the guajillo peppers to add a sweet, smoky, fruity and spicy flavored sauce for this Mexican pot roast. Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Pot Roast
  • Chuck Roast: You’ll be choosing a boneless shoulder roast, which is commonly labeled as a chuck roast.
  • Dried Chile Peppers, such as Guajillo.
  • Poblano Peppers: I like poblano peppers for a Mexican Pot Roast. They’re mildly spicy and earthy, rich, mildly sweet flavor. And when roasted they take on a smoky flavor to compliment.
  • Canned tomatoes: If you can find them, choose Cento San Marzano. They are packed in a rich tomato sauce which will enhance the flavor of this recipe.
  • Tomato Paste: see below.
  • Cinnamon and Mexican Oregano: Cinnamon is commonly used in Mexican cuisine. It’s used in sweet and savory dishes, adding depth and complexity. Mexican Oregano is robust in flavor and brings a more earthy flavor than Mediterranean oregano.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Step by Step Instructions, How To Make Mexican Pot Roast

Mexican Pot Roast Step 1: toasting dried chile peppers.
Roasted Poblano Peppers for Mexican Pot Roast, Step 2.
  1. Step 1: Prepare The Dried Chile Peppers: Important: Proper way to toast and soak chile peppers: We’ll start by toasting the dried chile peppers. Use a dry non-stick skillet and toast them for about 3-4 minutes per side over medium high heat. Once toasted, add 1 ½ cups water to the pan and sit a salad plate on top to help immerse the peppers in water. Let soak for 20 minutes.
  1. Step 2: Prepare The Poblano Peppers. You’ll need to roast the poblano peppers. I prefer the open flame method over a gas stove, as you have more control in blistering the nooks and crannies. One darkened and blistered, place them in an unclosed zip log bag until nice and steamed. About 10 minutes. Take a look at my recipe for Mexican Baked Eggs for a video of roasting poblano peppers stovetop.
Chopped roasted poblano peppers, Mexican pot roast step 3.
Step 4: Browning chuck roast to make Mexican Pot Roast.
  1. Step 3: Once the poblano peppers have steamed, chop off the top stem and using your hands slide off most of the skin. Rough chop and set aside.
  1. Step 4: Prepare the chuck roast: Cut the chuck roast into large chunks. Heat neutral oil in a large skillet and brown about 5 – 6 minutes per side.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Placing pot roast into a Dutch oven to make Mexican Pot Roast - Step 5.
Chile peppers in a food processor to make sauce for Mexican Pot Roast, Step 6.
  1. Step 5: Remove beef and place in the bottom of a Dutch oven. Use ½ cup or chicken broth or white white to deglaze the skillet. Add that liquid to the Dutch Oven. It’s full of wonderful flavor.
  1. Step 6: Make the sauce: When the chiles are soaked, cut the tops off the chiles and remove seeds.  I just knock them against the sink so the seeds spill out. Place the soaking water and the chiles in a food processor.
Grinding chile peppers in a food processor to make sauce for Mexican Pot Roast, Step 7.
Finishing the sauce to make Mexican Pot Roast step 8.
  1. Step 7: Grind the peppers until chunky blended.
  1. Step 8: Finish the Guajillo Chile Sauce: Add garlic cloves, oregano, cinnamon, cumin and tomato paste and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water.
Chuck roast covered with Sauce to make Mexican Pot Roast.
Adding poblano peppers and tomatoes to pot roast to make Mexican Pot Roast.
  1. Step 9: Spoon the Guajillo Chile Sauce over the chuck roast in the Dutch oven. 
  1. Step 10: Add the undrained tomatoes and the chopped poblanos on top. Cover and cook for 3 hours or until beef is fall apart tender.

Serving Suggestions

Now that you got a pot full of this luscious Carne Guisada, here are some tips on how to serve it.

  • Place a couple of spoonfuls of the Mexican Pot Roast on warmed or toasted corn tortillas.
  • Garnish simply with some thin sliced radishes. Sliced radishes are commonly used as a garnish on Mexican food dishes such as enchiladas or posole. They are visually striking and offer a bright, fresh and slightly bitter contrast to the richness of any Mexican sauce.
  • Offer a wedge of fresh lime. A squeeze of fresh lime juice will brighten flavors of any Mexican entree.
  • Make it a meal by serving it with a bean side dish like these smoky Bolita Beans spiked with red wine and jalapeno peppers. Or try this Toasted Mexican Green Rice.
  • Shred the meat and use as a filling for tacos, burritos or even enchiladas.
Mexican Pot Roast Recipe. Easy beef roast dinner idea with a Mexican flair.

Storage and Reheating Tips

  • Refrigeration: Store in an air-tight container for up to 5 days.
  • Freeze: Freeze portions in a freezer safe container for up to three months. I like to use zip-lock style bags. Squeeze the air out, seal and you can store them flat to maximize freezer space. And don’t forget to label with name and date.
  • Reheating: When using the microwave, the 50% power feature is your best friend. Reheat individual servings in 30-second increments. The lower power will keep the beef nice and tender. You can also reheat on low stovetop in a shallow skillet or saucepan.

Variations

  • Protein Swaps: Use a boneless pork shoulder roast, or even boneless skinless chicken thighs. If using pork, cooking times will not need to be adjusted. If using chicken, cook on lower heat for 1.5 hours.
  • Spice Level Adjustments: Want to make it spicier? Use a spicier dried pepper such as a Puya or Chile de Arbol. You can also add some spicy ground chile powder, like Chimayo Chile Powder, or even Ground. Cayenne Pepper. Want to tone down the heat? Use dried Ancho Peppers or Dried Anaheim.

Tips For Success

  • Don’t over toast the dried chile peppers. Burning them will result in a bitter taste.
  • Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal.
  • Don’t skip adjusting seasoning. Taste and add salt if the sauce is too over powering. You’d be surprised how a little bit of salt can correct strong pungent flavors.
  • Try to find poblano peppers that are rounder and full. The wrinkled ones with their nooks and crannies will be more of a challenge to roast.

Make Ahead

What Can I Do The Day Before?

  • Roasting the poblano peppers is a time consuming task. If you roast them the day before, chop and store in the refrigerator, you can save about 20 minutes the day of cooking.
  • Prepare the sauce: Prepare the sauce a day ahead of time. Store in the refrigerator overnight. The next day, you can sear the meat and start cooking.

FAQ’s

Can I Make Mexican Pot Roast In A Slow Cooker?

Yes. After searing the meat and preparing the sauce, combine all ingredients in a slow cooker and cook on low 6 – 8 hours. Or until meat is fall apart tender.

How Can I Thicken The Sauce If It’s Too Runny?

Simmer uncovered to reduce the sauce, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

What If I Can’t Find Dried Guajillo Chiles?

Dried guajillo chiles should be the most common dried chili you can find on the Mexican aisle at the supermarket. But if you can’t find them, substitute dried Ancho chiles. The heat level will decrease and the flavor profile will slightly change.

More Mexican Recipes Using Chuck Roast

And don’t miss my Mexican Food Category. You’ll find lots of ways to spice up your meal plans, including the most popular Mexican beef recipe for this Mexican Casserole with Ground Beef and Corn Tortillas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican pot roast served over corn tortillas and garnished with sliced radishes and a wedge of lime.
Print Recipe
5 from 2 votes

Mexican Pot Roast with Guajillo Chile Sauce (Carne Guisada)

This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this “just right spicy” version. Take that Sunday Pot Roast South of The Border.
Prep Time40 minutes
Cook Time3 hours
Total Time3 hours 40 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 6
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 5 Guajillo peppers dried
  • 1 Cup water
  • 4 whole poblano peppers roasted and some skin removed
  • ¼ cup Neutral oil Avocado, vegetable or canola oils work well here.
  • 2 ½ pounds Chuck roast cut into large chunks
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly grated black pepper
  • 3 cloves garlic peeled
  • 1 ½ teaspoons Mexican Oregano
  • ¼ teaspoon cinnamon ground
  • ½ teaspoon cumin
  • ¼ Cup Tomato Paste
  • 28 ounce chopped tomatoes undrained

Instructions

  • Heat a non-stick skillet over medium high heat. When hot, add dried chile peppers and toast on each side. About 3-4 minutes per side. Turn off heat and add about 1 ½ cups of water, just enough to submerge peppers. Place a salad plate over the peppers to help submerge them in the water. Let the peppers soak for 25 minutes.
  • Meanwhile, roast the poblano peppers. You can either roast them over a gas flame stovetop, turning until blistered. Or place them on a sheet pan and broil them in the oven until starting to blister. Turn poblano peppers and broil on the other side. I prefer the open flame method, as you have more control in blistering the nooks and crannies. One darkened and blistered, place them in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don't rinse peppers under water or you'll rinse away that wonderful smoky flavor. Rough chop the poblanos
  • Heat oven to 325 degrees.  
  • Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven. Use ½ cup or chicken broth or white white to deglaze the skillet. Add that liquid to the Dutch Oven. It's full of wonderful flavor.
  • When the chiles are soaked, cut the tops off the chiles and remove seeds.  Place the soaking water and the chiles in a food processor and blend until smooth. 
  • Add garlic cloves, oregano, cinnamon, cumin and tomato paste and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven. 
  • Add the undrained tomatoes and the chopped poblanos on top. Cover and cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn't gone. That depends on the pan you're using. Add about a cup more water or chicken broth if dry.
  • Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.

Notes

Tips For Success: 
  • Don’t over toast the dried chile peppers. Burning them will result in a bitter taste.
  • Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal.
  • Don’t skip adjusting seasoning. Taste and add salt if the sauce is too over powering. You’d be surprised how a little bit of salt can correct strong pungent flavors.
  • Try to find poblano peppers that are rounder and full. The wrinkled ones with their nooks and crannies will be more of a challenge to roast.

Nutrition

Calories: 455kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 348mg | Potassium: 943mg | Fiber: 2g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 6mg

Mexican Pot Roast (Carne Guisada) … It’s What’s for Dinner

Easy Sour Cream Horseradish Sauce For Prime Rib

By 2 Comments

Don’t purchase a bottle of Horseradish Cream Sauce when you can make this incredible sour cream horseradish sauce for Prime Rib at home. All you need is some prepared horseradish, sour cream and lemon. This recipe comes together in a jiff!

Easy horseradish cream sauce for prime rib.

This is a super easy homemade steakhouse horseradish sauce. Creamy and balanced with flavor, you’ll never purchase it again.

I come by my love of Horseradish thanks to my father. There was always a jar in our refrigerator when I was growing up and the dishes it was slathered on, too many to name. When I moved into a new home in Denver, I was curious to see a large leafy plant against the far fence.

Some research revealed that it was a horseradish plant. It was so much fun to make my own prepared horseradish from the root of the plant. And it made a great Christmas present for my dad.  What great memories.

You don’t need a horseradish plant to make this easy Sour Cream Horseradish Sauce. This is a super easy recipe for your holiday meal plans.

So easy, so zingy. A perfect and easy Prime Rib Horseradish Sauce for your next Prime Rib Dinner. Or we love this on our favorite Tangy Flank Steak recipe.

Ingredients You’ll Need

Homemade Creamy Horseradish Sauce for Prime Rib
  • Be sure to use a jar labeled Prepared Horseradish for this recipe and not a commercial blend of horseradish sauce.  I like Beaver Brand.
  • Full fat Sour Cream.
  • Lemon Juice is used to brighten and balance the flavor.
  • A little cayenne pepper or chile pepper to bring a bit of heat.
  • And chives for flavor and color.

Ingredient Substitutions

  • Substitute Apple Cider Vinegar for the lemon juice.

Step by Step Instructions, It’s So Easy

Homemade Creamy Horseradish Sauce for Prime Rib
  1. Step 1: Just combine all of the ingredients in a bowl, or mixing cup and stir until well blended. That’s it. Done!
Creamy horseradish sauce for Prime Rib.

Scoop into your favorite bowl and serve with Prime Rib, Tangy Flank Steak or even this Trout Appetizer.

Tip For Success

  • To thin the sauce drizzle in a little milk, half and half or even cream.

Love making your own homemade sauces? Here are some more popular recipes.

And don’t miss the most popular sauce recipe on my site for Marie Rose Sauce, a traditional sauce for fried fish.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Easy horseradish cream sauce for prime rib.
Print Recipe
5 from 3 votes

Sour Cream Horseradish Sauce For Prime Rib

Sour Cream Horseradish Sauce for Prime Rib or any dish you wish to add some zesty zing to.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American German
Servings: 4
Calories: 58kcal
Author: Lea Ann Brown

Ingredients

  • ½ Cup Sour cream
  • 1-2 Tablespoons Prepared horseradish Extra hot. Amount depends on how strong of horseradish flavor you prefer.
  • 2 teaspoons Fresh chives diced
  • ¼ teaspoon Lemon juice
  • 1 pinch Cayenne or New Mexico Red Chile Powder
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground pepper
  • 1 Tablespoon Chives for garnish

Instructions

  • Simply combine all ingredients in a bowl and use a whisk or fork to combine. Add salt and pepper to taste.

Notes

Tip For Success

    • To thin the sauce drizzle in a little milk, half and half or even cream.
    • Start with 1 tablespoon of extra hot prepared horseradish and add in small increments. The final amount all depends on how much you like horseradish.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 39mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Sour Cream Prime Rib Horseradish Sauce … It’s What’s for Prime Rib