Made Carne Guisada tonight

5,951 Views | 16 Replies | Last: 5 yr ago by TMfrisco
fav13andac1)c
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6:48p, 1/20/13
AG
Using fido's recipe. I was very pleased along with all in company. It was very typical of what you would find in a Mexican food restaurant. Added a jalapeño for some slight kick. The only problem I ran into was when I started the simmer. The recipe said to cover it with about 2-3 cups of water. It took me about 5. I made up for this by not adding water after I added the meat at the end. The consistency was perfect. Here's the recipe I'm referring to.

quote:
First take about 2lbs of stew meat and season it with salt. Sear the crap out of it and reserve.

Now in the same pot take a sliced onion and sautee it up until just tender and add in a few whole cloves of garlic**. Return meat to pot, add a couple of torn dried chile pods, and cover with water (about 2-3 cups). Season with salt, pepper, and a pinch of oregano. Simmer this for about 2-3 hours until the meat is tender. Once again remove meat. Take liquid and puree in a blender

Part Two!

This may look familiar if you know how to make enchiladas properly

1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp ground cumin
2 T chile powder (I prefer Gebhardt's for guisada if you go store bought)
1 Tbsp Tomato paste

Make a light tan roux with the oil and flour. Add in everything else except tomato paste and cook for another minute. Add in tomato paste and reserved liquid puree and stir until combined and thickened. Add beef and adjust consistency with water or chicken stock. Simmer everything together for another 20 minutes or so.

It's cliche, but, in this case holds very true. If you make it a day ahead of time and heat to serve the following day it will taste much better.

**If you like it hot you could also add in some serranos or jalapenos at this point. Again, are you looking for personal preference or copycat restaurant style? CG is not typically a very spicy dish when served at a restaurant


http://mobile.texags.com/Forums/67/Topics/2119344

Got my misa en place.


Starting the simmer


Good gracious alive.
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B-1 83
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12:52p, 9/5/15
AG
ttt
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B-1 83
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3:06p, 9/5/15
AG
Doing this today. Some fresh roasted green chili will find its way in there.
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UndergroundAg
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8:32p, 9/5/15
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Duncan Idaho
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In reply to UndergroundAg • 12:46a, 9/6/15
quote:
That does not look like something I would eat. I'm sorry.


Your loss because it is ****ing awesome.
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dustin999
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In reply to UndergroundAg • 1:54p, 9/6/15
AG
quote:
That does not look like something I would eat. I'm sorry.


Why even bother commenting in the first place?
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MichaelJ
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10:21a, 9/7/15
AG
I don't know about making it today, but this winter for sure.

Does it ever specify what kind of dried chili pepper?

Also also talk ever seen this done in restaurants with like potatoes and carrots. Almost like a stew?
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HTownAg98
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In reply to MichaelJ • 10:39a, 9/7/15
Use dried anchos. You can use pasillas too if you want to mix it up, but don't only use pasillas. Guajillos will make it taste more like a enchilada red sauce, do I'd avoid those in this instance..
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AquaAg1984
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In reply to dustin999 • 2:04p, 9/7/15
AG
quote:
quote:
That does not look like something I would eat. I'm sorry.
Pinche gabacho...............
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fav13andac1)c
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3:05p, 9/7/15
AG
Haha underground ag don't knock it till you've tried it. This was epic. My wife used to say she hated carne guisada. Until I made this for her.
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Tanya 93
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In reply to dustin999 • 3:10p, 9/7/15
quote:
quote:
That does not look like something I would eat. I'm sorry.


Why even bother commenting in the first place?
It's the internet.

People on here comment all the time when I ask for suggestions for things, but don't want to use pork or beef.
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Duncan Idaho
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In reply to dustin999 • 3:45p, 9/7/15
quote:
quote:
That does not look like something I would eat. I'm sorry.


Why even bother commenting in the first place?


I'd rather have comments like this than this place turned into an echo chamber like some of the other boards
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FIDO*98*
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5:38p, 9/7/15
AG
Here's one I made with some green chiles and chopped fresh tomatoes. I kept it a little thin because I wanted the veggies to stand out

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dustin999
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In reply to Duncan Idaho • 8:50a, 9/8/15
AG
quote:
quote:
I'd rather have comments like this than this place turned into an echo chamber like some of the other boards
I guess, although there was nothing constructive whatsoever in that post. I dunno, it just sounded extremely arrogant when someone has posted a meal that they were proud of, so felt the need to stand up for the OP. Not to mention, Carne Guisada is 'da bomb...
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B-1 83
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4:23p, 2/5/21
AG
ttt

Taking a batch to hunting camp Monday. Making it tomorrow, as per Fido's suggestion.
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fav13andac1)c
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9:03p, 2/5/21
AG
Wow, this was early on in my cooking journey. Making a comment about needing 5 cups of water instead of 2-3 is hilarious. Just use a smaller pot next time!!

Absolutely tremendous recipe and I've made it a bunch of times since then.
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BBRex
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In reply to fav13andac1)c • 9:19p, 2/5/21
AG
I've had that recipe bookmarked on my phone for years, but I've never made it. I need to try it soon.
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TMfrisco
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6:59a, 2/9/21
AG
Made this weekend after seeing the thread - delicious and will be in the rotation from now on.
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