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-   -   Carne Guisada (http://discussions.texasbowhunter.com/forums/showthread.php?t=38042)

Legdog 04-23-2008 07:46 AM

Carne Guisada
 
My Uncle who drives all over the Americas posted this on our family website. Please feel free to post your version as well... thanks!

Carne Guisada

Description:

Carne guisada is one of my all-time favorite foods. As we travelled Mexico, we found it ready-to-eat in grocery stores and ordered it in restaurants. We even ordered some in a Ozona, TX truck-stop cafe and it was great! I was never disappointed. The following recipe comes from From Diana Rattray, Your Guide to Southern Food.

Ingredients:

1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water


Directions:

Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender.

Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.

Number Of Servings: 4

Preparation Time: 8 to 12 hours

Arrowsmith 04-23-2008 08:52 AM

Sounds Great!!!

I love the guiso de puerco con salsa verde. The pork gives it a different twist and green sauce really finishes the dish. You gotta eat it with corn tortillas.

The best I have ever had is right in East Dallas at the corner of Samuel Blvd. and East Grand at the La Acapulquena. The Acapulquena is a quaint, authentic Mexican resturant that specializes in mariscos (seafood) and dishes that are native to the state of Guerrero and the costal region around Acapulco. They have a quite extensive menu (it looks like a book:D ) and or course its run by a girl (lady) from Acapulco. Try it for some authentic mariscos and great guiso de puerco.

Dave 04-23-2008 09:06 AM

The only change I would make is cooking it up the night before and then putting it in a crock put the next morning and let it cook in the crock put all day. When you get home at night you have fresh, hot, Carne Guisada. You can use other cuts of meet as well, beef tips, brisket, or even left over steak.

Mary 04-23-2008 09:16 AM

MMMMMmmmmmmmmm...... I love carne guisada!

Thanks for the recipe.... I'll try this one next time.

czechgrubworm 04-23-2008 10:48 AM

can u take this exact recipe and use pork?

Russ81 04-23-2008 06:17 PM

Pork, Nilgai whatever you want to cook:D:D:D

Conductor Tex 04-23-2008 10:13 PM

Going to try it with pork(its on sale) tomorrow,Thanks

czechgrubworm 04-24-2008 10:05 AM

Javelina Russ: by the way, i did get my nilgai cow last month.. fun hunt and yummy food.. thanks

oktx 05-02-2008 01:18 PM

I made this last night with course ground wild hog and it was great. I had to kick the spices up a notch though.

doug 05-26-2008 10:21 AM

I made it this weekend and we loved it!!! Very good stuff!!!

raz1056 06-13-2008 04:44 PM

Man I hate looking at recipes when I'm hungry.

DaveS903 06-21-2008 03:23 PM

I made a batch this morning based on this recipe. I played with the spices a bit and added about a cup of diced Yukon Gold potatoes and a cup of chopped onions about 45 minutes before serving and a cup of garden fresh chopped tomatoes about 20 minutes before serving. It was awesome! Mine was ready for the plate in about 3 1/2 hours.

Fightinaggies 07-10-2008 01:19 AM

Made some tonight, I added a can of rotel and a little bit of onion. Upped the spices and put in more corn starch to thicken it up a bit more. AWESOME!!!!!!

bowhuntertex 07-21-2008 04:34 PM

I am gonna try this one out next time I am at home............Love me some carne guisada

AtTheWall 10-01-2008 03:33 PM

Directions...I have trouble following directions but with this one....I think I see the light!

Huntin*Honey 10-16-2008 04:35 PM

SweeT! I've been looking for this recipe! I will give it a try!

Russ81 10-17-2008 12:04 PM

Quote:

Originally Posted by czechgrubworm (Post 628619)
Javelina Russ: by the way, i did get my nilgai cow last month.. fun hunt and yummy food.. thanks


WTG!!! Glad you got one!!:) :D :D

wbhinton 10-22-2008 09:24 PM

Fixed this tonight with a few tweaks.... boy boy boy it was good!

cj7zrcool 11-11-2008 11:21 AM

Will this work well with venision steak cut up into smallish pieces? I need to cook-up some of last years meat and this looks like something everyone might like.

Hillary 01-14-2009 03:03 PM

I have always wanted a good recipie for this!!

Abbott 03-31-2009 08:22 PM

Can u do it the same way but in a crock pot?

JSAPP 03-31-2009 09:46 PM

Im saving this one

coon007 03-31-2009 11:21 PM

i'm glad i know how to cook

Thunder 04-05-2009 08:58 PM

Sounds great! Will have to try this one real soon.

innergel 04-06-2009 04:57 PM

Quote:

Originally Posted by Legdog (Post 626356)
Number Of Servings: 4

I'm calling BS on this. This MIGHT feed two of us. Definitely not four.

Legdog 10-09-2009 01:36 PM

1 Attachment(s)
an easier way...

Quote:

Carne Guisada

2 lb. Carne Guisada Meat (1/2 inch cubes beef and/or pork)
2 tablespoons oil
Water
5 tablespoons (or to taste) Bolner's Fiesta Brand® Carne Guisada Seasoning

Brown the meat in 2 tablespoons of oil. Add 2 cups of water and SIMMER the stew covered at a low heat until the meat is tender. Add water as needed. Mix 5 tablespoons of the seasoning with 3/4 cup of water and add to the stew. SIMMER about 15 minutes until the gravy is of the desired thickness. Serve on hot tortillas!! (Makes about 12 tacos)
Attachment 125492

el-linko delicioso

Shane 10-09-2009 03:08 PM

I love carne guisada. Was just recommending a local hole in the wall place (La Popular) to a friend this morning - best carne guisada ever.

I'm gonna try this with some venison.

Michael 10-31-2009 08:57 AM

Venison and pork cubes are simmering on the stove now! Corn tortillas and queso fresco awaiting lunch presentation.

Michael

Benzzo76 01-19-2010 11:36 AM

yum

deer_hoyter 01-31-2010 04:53 PM

Always wondered how to make that, I will have to try it out.

cactus jack 01-31-2010 05:05 PM

sounds good

ACWMHunter 01-31-2010 05:37 PM

Quote:

Originally Posted by Dave (Post 626493)
The only change I would make is cooking it up the night before and then putting it in a crock put the next morning and let it cook in the crock put all day. When you get home at night you have fresh, hot, Carne Guisada. You can use other cuts of meet as well, beef tips, brisket, or even left over steak.

I agree with the crock pot version, other than I put it all together and start it that morning, then it has ALL DAY to simmer....and requires VERY LITTLE thickening. I add very little liquid (except for venison)...just use about 1/2 cup of water and some beef boullion cubes. To me, it's even better letting it cool overnight. It 'soaks' up the seasoning, thickens while cooling, and what little grease comes to the top and 'hardens' for easy removal. Ive done it with pork, chicken....even venison hamb/chili meat works great! I've found the best is made with either a sirloin, or a sirloin tip roast.

Dang...Im gettin HUNGRY!!! Where ARE the tortillas?

Cajun Blake 09-10-2012 10:40 PM

Bump because it's that time of the year ;)

Bonesplitter 09-12-2012 09:51 AM

Ive got some on the stove now but added diced tomatoes instead of paste. And axis instead of beef!

Cajun Blake 09-12-2012 10:07 AM

N
Quote:

Originally Posted by Bonesplitter (Post 5812559)
Ive got some on the stove now but added diced tomatoes instead of paste. And axis instead of beef!


Rotel with chillies also works ;)

Etxbuckman 09-12-2012 10:17 AM

CB-

Man I appreciate you bumping this up ;)b I like the suggestion Dave had about cooking it in a crockpot so I think I'll be giving it a try very shortly.

23wyatt 09-12-2012 10:21 AM

Anyone have pics of the finished product?

This sounds like an awesome recipe!

Pistol&Pearls 09-23-2012 03:31 PM

Sounds good

CrazyD 09-23-2012 03:39 PM

Thanks for the bump up - I've always wanted to know how to make it after trying some from a small place here in Abilene (La Popular). Its some good stuff. definitly gonna give this a try.

Chad 11-11-2012 03:53 PM

Bump to the top!

Made this yesterday and it was awesome.

ozdogg5 11-12-2012 02:09 PM

Man I love this stuff! I'll definitely be trying my hand at some homemade Guisada in the very near future.

sweldo73 01-01-2013 06:41 PM

We did this today with a blackbuck doe roast, man you talk about gooood! Thanks, Legdog, this one's a keeper.

Charlie 01-02-2015 03:16 PM

Quote:

Originally Posted by Legdog (Post 626356)
My Uncle who drives all over the Americas posted this on our family website. Please feel free to post your version as well... thanks!

Carne Guisada

Description:

Carne guisada is one of my all-time favorite foods. As we travelled Mexico, we found it ready-to-eat in grocery stores and ordered it in restaurants. We even ordered some in a Ozona, TX truck-stop cafe and it was great! I was never disappointed. The following recipe comes from From Diana Rattray, Your Guide to Southern Food.

Ingredients:

1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water


Directions:

Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender.

Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.

Number Of Servings: 4

Preparation Time: 8 to 12 hours

I just tried this recipe with Axis meat, and it turned out great!

SLICK_N_STICKY 01-02-2015 03:20 PM

Quote:

Originally Posted by Legdog (Post 1901303)

I use the same stuff. Made some with rabbit last week. Mmmmm

Fishndude 01-02-2015 03:40 PM

Yum. Can we double post this to recipes as well for future reference?

Love the stuff and seems a good thing to use venison.

Bilbo 01-02-2015 10:47 PM

Your recipe sounds good! We love the Bolner's mix and crock pot.

bowhuntertx 01-02-2015 11:01 PM

Mark for later

Longhorn 04-16-2015 08:18 PM

Quote:

Originally Posted by Legdog (Post 626356)
My Uncle who drives all over the Americas posted this on our family website. Please feel free to post your version as well... thanks!

Carne Guisada

Description:

Carne guisada is one of my all-time favorite foods. As we travelled Mexico, we found it ready-to-eat in grocery stores and ordered it in restaurants. We even ordered some in a Ozona, TX truck-stop cafe and it was great! I was never disappointed. The following recipe comes from From Diana Rattray, Your Guide to Southern Food.

Ingredients:

1 pound stew beef
2 tablespoons vegetable oil
2 tablespoons tomato paste
10 1/2 ounces condensed beef broth, undiluted
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon cumin
1 or 2 small jalapeno or serrano chile peppers, chopped
1/2 cup water
2 teaspoons cornstarch, dissolved in a small amount of cold water


Directions:

Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Cover and cook on low for 8 to 12 hours, or until meat is very tender.

Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.

Number Of Servings: 4

Preparation Time: 8 to 12 hours

Wife and I tried this recipe tonight. It was awesome. Thank you for posting it.

stickman 05-09-2015 08:12 AM

Quote:

Originally Posted by Legdog (Post 1901303)

This, just add veggies. Onion, tomato, peppers, garlic. I like to dry roast spices then use molcajete to grind them down before use.

Huntin 06-16-2015 11:00 AM

Going to try this week. Bump


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