Dish

Carne gobernada

Governed meat

Carne gobernada is a simple and flavorful dish that is perfect for a weeknight dinner. The beef is tender and juicy, and the onions and tomatoes add a sweet and tangy flavor. The spices give the dish a subtle heat and depth of flavor. This dish is typically served with rice and beans, or with tortillas for a more traditional Mexican meal.

Cuisine of the Americas› South American cuisine› Bolivian cuisine

Meat Dish› Beef Dish

Origins and history

Carne gobernada is a traditional Mexican dish that has been enjoyed for generations. It is a popular dish throughout Mexico, and is often made for family gatherings and celebrations. The dish is believed to have originated in the northern state of Chihuahua, but it is now enjoyed throughout the country.

Dietary considerations

This dish is not suitable for vegetarians or vegans, as it contains beef. It is also high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

Variations

There are many variations of carne gobernada, depending on the region and the cook. Some recipes call for the addition of bell peppers or jalapenos for added flavor and heat, while others use different types of meat, such as chicken or pork. Some cooks also add beans or corn to the dish for added texture and flavor.

Presentation and garnishing

Carne gobernada should be presented on a large platter, with the beef and vegetables arranged neatly. A sprinkle of fresh cilantro or a squeeze of lime juice would make a great garnish.

Tips & Tricks

To make this dish even more flavorful, try marinating the beef in lime juice and spices before cooking it. You can also experiment with different types of vegetables or spices to create your own unique version of this classic dish.

Side-dishes

Carne gobernada is typically served with rice and beans, or with tortillas for a more traditional Mexican meal. A simple green salad or roasted vegetables would also make a great side dish.

Drink pairings

A light and refreshing beer, such as a Mexican lager, would pair well with this dish. A fruity and spicy red wine, such as a Zinfandel or a Syrah, would also be a good choice.