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Old 06-25-2015, 07:23 AM   #51
Rusty_shack
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Browned the meat, then dumped all in the croc pot... Maybe the best I've ever had, thanks for sharing
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Old 06-25-2015, 07:35 AM   #52
hogslayer78
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Going to give it a try
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Old 06-25-2015, 08:00 AM   #53
ttubudd
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Where are all of the pictures. This sounds awesome, will have to give it a try
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Old 12-15-2016, 10:50 AM   #54
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Tagged
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Old 12-15-2016, 11:35 AM   #55
solocam_aggie
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Alright I am going to have to try this soon!
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Old 12-16-2016, 06:05 AM   #56
Neuse
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I think that Granzines in NB has the very best carne guisada, I love theirs.
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Old 12-16-2016, 07:02 AM   #57
Storm
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Tagged for later.
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Old 12-16-2016, 07:05 AM   #58
locknload
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no pics to drool over?
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Old 12-18-2016, 09:18 AM   #59
Mary
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Had to check in on this recipe to see if I had all the ingredients...off to the store and this is predicted for dinner manana!
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Old 01-23-2017, 11:05 PM   #60
Lurch0000
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Definitely going to have to try this one!
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Old 01-23-2017, 11:08 PM   #61
150class
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Tag!!!


Been lowing my crock pot I got 2 weeks ago!
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Old 01-23-2017, 11:37 PM   #62
Shinesintx
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In, I like using the crock pot. Looking forward to trying it out.
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Old 01-24-2017, 12:59 PM   #63
LittleLizaMarie
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Can't wait to try this recipe!!


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Old 01-24-2017, 03:21 PM   #64
EliteDriver
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Anybody got a pic of the finished product?
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Old 01-24-2017, 03:27 PM   #65
cpr1979
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We've done the easy version several times and my daughter loves it. Next time we do it I'll take pics


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Old 01-24-2017, 04:40 PM   #66
parkchief100
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Try making it in an electric pressure cooker, quick and no waiting!
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Old 01-25-2017, 02:07 PM   #67
kdkane1971
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looks great
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Old 01-29-2017, 05:26 PM   #68
lmartin5
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Browned the meat this morning, along with the spices, and cooked in the Crockpot on low for 6 hours.



It was unbelievably good!


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Old 03-11-2017, 08:48 PM   #69
critter69
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I am going to try this, I take it ,it does not taste the same as the stuff posted above in the bottle ? I don't care for the bottled ( dry mix) stuff.
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Old 03-11-2017, 09:00 PM   #70
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Quote:
Originally Posted by cj7zrcool View Post
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.
My wife does this all the time
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Old 03-12-2017, 10:14 AM   #71
Chew
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Buying ingredients today. Thanks for the blast from the recipe past.
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Old 03-12-2017, 10:31 AM   #72
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Tagged


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Old 03-12-2017, 02:22 PM   #73
Chew
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Double batch of extra spicy with potatoes going on

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Old 03-12-2017, 03:13 PM   #74
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Oh man....that is looking some kind of good!
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Old 03-12-2017, 03:21 PM   #75
Chew
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Come getcha some!
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Old 03-12-2017, 03:36 PM   #76
lsoutdoorstx
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Sounds good
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Old 03-12-2017, 05:45 PM   #77
Chew
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Best guisada ever. I probably used 1 too many serranos
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Old 03-12-2017, 06:54 PM   #78
Chew
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I have officially hurt myself. Cant quit eating this mexican manna from heaven
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Old 03-16-2017, 07:51 PM   #79
JJtomball
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Don't know why I have never done this before. Made some today and it was awesome.
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Old 03-16-2017, 08:34 PM   #80
tonyterry
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I make it with back strap it's so good!


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Old 03-29-2017, 10:13 PM   #81
TexasInfidel
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Carne guisada one of my favs!
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Old 03-29-2017, 10:21 PM   #82
rbertman
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Sounds good
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Old 04-04-2017, 03:11 PM   #83
Danimal14
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Wth....He sees carne guisada and just goes on assuming

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Old 04-04-2017, 03:16 PM   #84
Smith2001
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Im craving this so bad now
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Old 04-30-2017, 11:08 AM   #85
dogman11
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Default Carne guisada

First, I'd like to thank the OP for sharing this recipe. It made me think I could finally make CG.
I Made a second batch today. Left out tomato paste. I also used 3 jalapeņos instead of Serrano peppers this time. Then I added 2 tsp of ground cayenne pepper to it. I think it's gonna have a little more zip to it this batch.
Name:  IMG_0419.jpg
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Finished product
Name:  IMG_0420.jpg
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Size:  74.4 KB
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Old 05-01-2017, 11:18 AM   #86
Briar Friar
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Default Putting this in freezer meal rotation

Quote:
Originally Posted by ACWMHunter View Post
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?
Good lookin on the bumps.

My go to mexican food meal but Ive never made it. I like Daves take on night-before prep, overnight marinading and crockpotin and ACWMs all meats mentality. Ill have to reduce the spicyness to get the kiddos to eat it. The wife will like the electronic pressure cooker option.

Im all about leftovers of deliciousness. Whatever doesnt get eaten will be frozen in ball jars.

As an alternative for the prepper/busy folk... we prep 30-60 freezer meals in ziploc bags and pullout in the morning to defrost in the crockpot while cooking on low or last minute throwing in the electronic pressure cooker frozen. No thawing necessary. Everything marinades whilst freezing, frozen and on the thaw. However the meat is more tender if thawed prior to cooking.
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Old 05-26-2017, 06:02 AM   #87
South 75
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Carne guisada is one of my favorites. I always make a big pot, eat on it for days, put it on everything- tacos, nachos, baked potatoes, over rice, tacos, scrambled eggs, tacos......
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