Incredible Carne Guisada!

28 Dec

This is a reblog from a couple of years ago, but it is definitely one worth sharing again. (Plus it gave me a chance to add the handy-dandy printable PDF of the recipe at the bottom.) I assembled the ingredients early this morning before heading out to watch Sunday morning football and have some grub at a local sports bar. The house is smelling wonderful and I can’t wait to dig into it later this evening. I hope all my readers had a wonderful Christmas and will have a safe and enjoyable New Year!

Incredible Carne Guisada

Incredible Carne Guisada

This dish is SERIOUSLY amazing!!! Using a subjective adjective in my blog title along with an exclamation point already breaks a couple of my self-imposed posting rules. And there I just broke two more with capital letters and a triple exclamation point in the first sentence. But I can’t help it. This Carne Guisada is Just. That. Good. We are talking lick your bowl good. We are talking Get Outta Here that good. I cannot stress enough how much I loved this!

So now that I got all that off my chest, it’s time to start talking about the dish itself. I wanted Mexican food the other day, but wanted something different โ€” something I’d never made before. So I went to my near and dear cookbook The Homesick Texan Cookbook by Lisa Fain, who always draws me into her recipes with her stories and photos that make everything in there look so gosh-darned good. This particular recipe caught my eye, and is the basis for what I ended up with. It’s a stew-like dish, served with soft tortillas, or you can dip into it with tortilla chips like an appetizer. I mixed it up quite a bit from hers but she provided me the foundation from which to build on. That sounded very scholarly. The recipe and food is not, I guarantee! I really wish I had doubled this batch, because there was not near enough leftover for my liking. I wanted more, more, more the next day for my lunch.

Carne Guisada
Adapted from Lisa Fain The Homesick Texan

1 1/2 pounds cut of beef roast or steak, any kind, cut into 1-inch cubes
Mrs. Dash Table Blend, or salt, to taste
Flour to dust over beef, about a tablespoon or so
Ground black pepper, to taste
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 bell pepper, chopped (I used half a yellow and half a red)
1/2 large jalapeno, seeded and diced small
1/2 serrano pepper, seeded and diced small
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
3 Roma tomatoes, chopped
2 small potatoes, any kind, chopped
1 bay leaf
Handful of chopped cilantro
1/2 cup homemade or low sodium chicken broth
1/2 cup dark beer, or sub with more chicken broth
Flour tortillas, warmed before serving
More cilantro, for serving

Hot and Mild Peppers and Onions

Hot and Mild Peppers and Onions

I had a rather large, lonely New York Sirloin steak in the freezer, which I deboned to get a pound of meat, and a meager 1/2 pound of boneless beef ribs in the freezer, so used those too. The recipe called for beef chuck or bottom round, but it’s all beef and you cook the heck out of it so the cut is unimportant. Season the beef cubes with Mrs. Dash (or salt) and pepper, then lightly dust all around with flour. Heat the oil in a cast iron or heavy-bottomed skillet to medium-high heat, then add the beef, in batches. You don’t want to crowd it or it won’t brown properly. Cook until it’s browned on all sides. Transfer each batch to a crock pot and set on high heat. Reduce the skillet heat to medium and add the chopped onions, peppers, garlic and spices. Cook until the garlic becomes fragrant, just a few minutes or so, as you don’t want to burn it. Add a skosh more oil, if needed.

Carne Guisada Ready for Liquids

Carne Guisada Ready for Liquids

Now add the mixture to the beef in the crock pot, then the tomatoes, potatoes (adding some potato was pretty outlandish, but hey, it worked!), bay leaf, and chopped cilantro. Pour in the chicken broth and beer, if using. The darkest beer I had in the house at the time was an amber ale, but you can sub with chicken broth if you don’t have any. (Yes, I did drink the rest of the beer bottle. Waste not, want not!) Cover and cook on high for three or four hours, then reduce to low for a couple of more hours, or until ready to eat. If you started this prep earlier in the day, then you can cook on low for 8 to 10 hours. The longer the better. When it’s time to eat, warm up those tortillas in a hot skillet, add a mess of the Carne Guisada to a bowl, then start digging in, slathering and slopping up all the yummy juices with the tortillas. You won’t be disappointed. And of course go back for seconds and thirds. I did.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Carne Guisada

Carne Guisada


13 Responses to “Incredible Carne Guisada!”

  1. teagan geneviene December 28, 2014 at 12:51 pm #

    Wow Kathryn! OMG that looks so good… Doing my Homer Simpson drool again! That would be great for a winter meal. But heck, it’d be great any meal any day, 365. Hugs! ๐Ÿ˜€

    Liked by 1 person

  2. iamrorykelly December 28, 2014 at 1:05 pm #

    I’m glad you shared this, I’m on the look out for something exactly like this – looks amazing!!

    Liked by 1 person

  3. Gerlinde December 28, 2014 at 8:47 pm #

    What a nice looking meal. I seldom cook a Mexican dish because we have the best little taqueria within walking distance from our house. This looks like a good mountain dish for me.

    Liked by 1 person

    • anotherfoodieblogger December 29, 2014 at 8:53 am #

      Thank you Gerlinde! It sure would be nice to have a little taqueria within walking distance from my house. ๐Ÿ™‚


  4. Adam J. Holland December 29, 2014 at 5:31 am #

    I think this is the second or third recipe of yours that I missed the first time around. (What’s up with that?) โ€” Thank you for reposting. This looks outstanding!

    Liked by 1 person

    • anotherfoodieblogger December 29, 2014 at 8:54 am #

      Thank you Adam! I am not posting very regularly while we remodel the house we just moved into, so that may be why you’ve been missing them.


  5. lynne hoareau January 15, 2016 at 8:24 am #

    Kathryn, this sounds AMAZING !!! Wow! those flavours are just to die for. I am always looking for new recipes to do in my slow cooker, and this one really sounds like a winner ๐Ÿ™‚ . Hope you have a good weekend.

    Liked by 1 person

  6. ChgoJohn January 18, 2016 at 4:41 pm #

    I missed this the first — and second — time around. Thanks for posting the link in today’s post. This sounds wonderful, even better that you can prepare it in a slow cooker. Yum!

    Liked by 1 person

    • anotherfoodieblogger January 18, 2016 at 4:48 pm #

      Thank you so much John. It really is one of my go-to recipes for when I’m hankering for Tex-Mex. And you can make it as spicy or not as you want!

      Liked by 1 person


  1. Egg in Carne Guisada Heaven | anotherfoodieblogger - January 13, 2016

    […] Here’s a surprise mid-week post from me! I made this for lunch a couple of days go from leftover Carne Guisada I made over the weekend. Carne Guisada is heaven. It is one of my go-to crockpot meals that just screams delicious Tex-Mex. I make this as often as I can. Get the recipe here —–> Carne Guisada […]

    Liked by 1 person

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