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Recipes and cooking tips from a guy who loves to cook and eat, all the time...

Carne Guisada Recipe

Carne Guisada Recipe

Carne Guisada is a Tex-Mex favorite of mine for sure. I think you will find this Carne Guisada recipe about as simple as they come. One of the things I probably miss the most about not living in Texas is not being able to just jump in my car and drive a block or two and pick up a couple Carne Guisada Tacos. This Carne Guisada recipe will definitely scratch that itch.

If you have spent any time in Texas indulging in Carne Guisada, you’ve probably noticed there are quite a few variations. Some places serve Carne Guisada with a brown gravy and some serve it with red gravy. I’ve had it with and without diced potatoes although I prefer it without.


 

Carne Guisada

My favorite way to eat Carne Guisada is on a flour tortilla smeared with beans and cheese and toped with Pico de Gallo. My wife likes it on a flour tortilla with sour cream, cheese and pico. Serve it with hot flour tortillas with beans and Mexican rice on the side. How about Carne Guisada rolled in a corn tortilla smeared with beans and cheese, topped with onions, enchilada sauce and more cheese. So many choices…

Carne Guisada

Related Recipes

Chocolate Roux

 

Products to help cook your Tex Mex Carne Guisada Recipe

 

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Print Recipe
Tex Mex Carne Guisada BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 70 minutes
Servings
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 70 minutes
Servings
Instructions
  1. Heat oil in a large pot over medium-high heat
  2. Brown meat in the oil.
  3. Add all other ingredients except the chocolate roux to the pot.
  4. Simmer covered over low heat for one hour or until meat is tender.
  5. Add chocolate roux and simmer another 5-10 minutes, stirring often until roux is dissolved and gravy is thickened.
  6. Serve on hot flour tortillas. Top with cheese, sour cream, salsa, pico de gallo or whatever sounds good to you.
Recipe Notes

Most recipes for Carne Guisada call for beef stock. I have never needed it because there was enough liquid generated from the meat and veggies. You can have some on hand to add just before adding the chocolate roux in case it looks like most of the liquid has simmered away. You shouldn't need any more than 1/4 - 1/2 cup.


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