Carne Guisada - TexasBowhunter.com Community Discussion Forums

Legdog · 04-23-2008, 07:46 AM

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

) 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

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

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

WTG!!! Glad you got one!!

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

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

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)

Name: carneguisadaseasoning.jpg
Views: 6465
Size: 11.4 KB

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

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

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

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

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

an easier way...

Attachment 125492

el-linko delicioso

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

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

an easier way...

Attachment 125492

el-linko delicioso

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

04-23-2008, 07:46 AM	#1
Legdog Pope & Young Join Date: Oct 2006 Location: Austin	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

10-31-2009, 08:57 AM	#28
Michael Administrator Join Date: Oct 2006 Location: Home: Hallettsville, TX Photo/Video: Canon 7D DSLR Hunt In: Webb, LaSalle, Lavaca	Venison and pork cubes are simmering on the stove now! Corn tortillas and queso fresco awaiting lunch presentation. Michael __________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

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04-23-2008, 08:52 AM	#2
Arrowsmith OTD - Older than Dirt Join Date: Oct 2006 Location: Arlington, Texas Hunt In: Erath County and Davis County Iowa	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 ) and or course its run by a girl (lady) from Acapulco. Try it for some authentic mariscos and great guiso de puerco.

04-23-2008, 09:06 AM	#3
Dave Moderator Join Date: Oct 2006 Location: College Station, Tx	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.

04-23-2008, 09:16 AM	#4
Mary Administrator Join Date: Oct 2006 Location: Tomball	MMMMMmmmmmmmmm...... I love carne guisada! Thanks for the recipe.... I'll try this one next time.

04-23-2008, 10:48 AM	#5
czechgrubworm Pope & Young Join Date: Oct 2006 Location: Ennis Hunt In: West of Mertzon/Vance	can u take this exact recipe and use pork?

04-23-2008, 06:17 PM	#6
Russ81 Pope & Young Join Date: Oct 2006 Location: Brazoria Co. Hunt In: Mason County, Texas	Pork, Nilgai whatever you want to cook

04-23-2008, 10:13 PM	#7
Conductor Tex Four Point Join Date: Jul 2007 Location: Mart,Texas	Going to try it with pork(its on sale) tomorrow,Thanks

04-24-2008, 10:05 AM	#8
czechgrubworm Pope & Young Join Date: Oct 2006 Location: Ennis Hunt In: West of Mertzon/Vance	Javelina Russ: by the way, i did get my nilgai cow last month.. fun hunt and yummy food.. thanks

05-02-2008, 01:18 PM	#9
oktx Pope & Young Join Date: Dec 2006 Location: Wise County Hunt In: Wise County	I made this last night with course ground wild hog and it was great. I had to kick the spices up a notch though.

05-26-2008, 10:21 AM	#10
doug Ten Point Join Date: Oct 2006 Location: Humble TX Hunt In: Victoria	I made it this weekend and we loved it!!! Very good stuff!!!

06-13-2008, 04:44 PM	#11
raz1056 Eight Point Join Date: Jun 2008 Location: Sweet Home,Tx.	Man I hate looking at recipes when I'm hungry.

06-21-2008, 03:23 PM	#12
DaveS903 Pope & Young Join Date: Mar 2007 Location: NE Texas Hunt In: All over	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.

07-10-2008, 01:19 AM	#13
Fightinaggies Pope & Young Join Date: Sep 2007 Location: New Braunfels, Texas Hunt In: Sutton County	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!!!!!!

07-21-2008, 04:34 PM	#14
bowhuntertex Pope & Young Join Date: Oct 2006 Location: Wimberley Hunt In: Where ever the wind takes me......	I am gonna try this one out next time I am at home............Love me some carne guisada

10-01-2008, 03:33 PM	#15
AtTheWall Pope & Young Join Date: Oct 2006 Location: Kerrville - Boerne - Rockport Hunt In: Kerr County - Gillespie County	Directions...I have trouble following directions but with this one....I think I see the light!

10-16-2008, 04:35 PM	#16
Huntin*Honey Four Point Join Date: Dec 2006 Location: Angleton, Texas Hunt In: Leakey, TX	SweeT! I've been looking for this recipe! I will give it a try!

10-22-2008, 09:24 PM	#18
wbhinton Eight Point Join Date: May 2008 Location: College Station, TX Hunt In: Gunnison, CO; Lockhart	Fixed this tonight with a few tweaks.... boy boy boy it was good!

11-11-2008, 11:21 AM	#19
cj7zrcool Pope & Young Join Date: Oct 2006 Location: Springtown Hunt In: Throckmorton County	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.

01-14-2009, 03:03 PM	#20
Hillary Pope & Young Join Date: Mar 2008 Hunt In: Victoria & Bandera County	I have always wanted a good recipie for this!!

03-31-2009, 08:22 PM	#21
Abbott Ten Point Join Date: Nov 2008 Location: Camp Wood Hunt In: Edwards County and Southern Illinois	Can u do it the same way but in a crock pot?

03-31-2009, 09:46 PM	#22
JSAPP Pope & Young Join Date: Jan 2009 Location: Hallettsville Hunt In: Lavaca Co.	Im saving this one

03-31-2009, 11:21 PM	#23
coon007 Ten Point Join Date: Jun 2007 Location: Zapata, Tx Hunt In: South Tx and Hill country	i'm glad i know how to cook

04-05-2009, 08:58 PM	#24
Thunder Four Point Join Date: Oct 2006 Location: Katy Hunt In: Gonzales County	Sounds great! Will have to try this one real soon.

10-09-2009, 03:08 PM	#27
Shane Pope & Young Join Date: Sep 2007 Location: Abilene, TX Hunt In: Mismatched camo	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.

01-19-2010, 11:36 AM	#29
Benzzo76 Four Point Join Date: Dec 2009 Location: Austin Hunt In: Edwards County	yum

01-31-2010, 04:53 PM	#30
deer_hoyter Ten Point Join Date: Oct 2006 Location: Lufkin, TX Hunt In: Houston Co.	Always wondered how to make that, I will have to try it out.

01-31-2010, 05:05 PM	#31
cactus jack Four Point Join Date: Nov 2009 Location: bedford,tx Hunt In: looking for new lease	sounds good

09-10-2012, 10:40 PM	#33
Cajun Blake Associate Sponsor Join Date: Oct 2007 Location: SW Louisiana Hunt In: public & pvt land	Bump because it's that time of the year

09-12-2012, 09:51 AM	#34
Bonesplitter Pope & Young Join Date: Nov 2006 Location: Barbers Hill Hunt In: Liberty,Hardin,Uvalde, Leakey and Rebel's Honky Tonk	Ive got some on the stove now but added diced tomatoes instead of paste. And axis instead of beef!

09-12-2012, 10:17 AM	#36
Etxbuckman Pope & Young Join Date: Aug 2011 Location: Spring	CB- Man I appreciate you bumping this up I like the suggestion Dave had about cooking it in a crockpot so I think I'll be giving it a try very shortly.

09-12-2012, 10:21 AM	#37
23wyatt Ten Point Join Date: Sep 2010 Location: Nacogdoches, TX Hunt In: Cherokee, Nacogdoches, & Shelby County	Anyone have pics of the finished product? This sounds like an awesome recipe!