Carne Guisada - Tex-Mex Beef Stew
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- Опубликовано: 5 июл 2022
- Thank you for watching my Carne Guisada video. On this video, I made some carne guisada that I had for the first time in my life in South Texas. The minute I took a bite of the carne guisada taco I fell in love with the rich and unique flavor of this South Texas dish. I've never made carne guisada, I asked a few friends in South Texas how this amazing dish was made and here's my take on this South Texas dish.
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Check out my buddy Ric at Ric's BBQ & Specialties -
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Thanks for watching
Smokin' Joe
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Hell yea joe that’s was great and the secret is out haha I appreciate the shout out and that ole white wing is legit !!!
The old slurry. Not exactly a "secret", just something anyone who's never been a cook in a restaurant wouldn't know. And for anyone reading, you mix equal parts flour and water. When you're dealing with flour, you're dealing with science (not a poke at you, Camp, just stating facts).
Just a thought: A silpat on the top of your dough ball allow the dough to form better without sticking.
One of the things I do for mine is to brown the meat, remove it, and then use the flour to make a bit of a roux. I prefer to have the flour taste cooked down as opposed to adding it later in the cook. Generally makes for a more well-incorporated gravy. And I finish with some butter. Thanks for the video!
It looks like making a medium brown roux from oil (or other fat/oil source) and flour (harina, tortilla mix), then adding in diced onion, celery, and bell peppers once the roux is ready, would do it. Brown the meat and add to the roux, and from there, combine the two and continue like he did, would do about the same thing as Joe did, but with added taste and richness. The raw flour and water near the end as a thickening agent should work, but you'd want enough time cooking so the flour loses the raw edge and everything incorporates. It looks like Joe's method would do that fine too, but my instinct is to start with a roux and the mirepoix / trinity. (Nothing wrong with a little French zing to the Tex-Mex cowboy / vaquero vibe going on.) :)
I was just gonna say the same thing. Nothing beats gravy made from roux
I usually blend part of the meat (more fatty chunks) with onion and tomatoes to make the gravy flour-free yet tick.
Ground toasted tortilla chips as a thickener
@@PrzemyslawSliwinski That, or you can use a lot of onion. Like, a lot lol
I am from south Texas and our mom taught us to use fresh garlic, cumin seeds, and peppercorns which we ground using a molcajete. We brown the meat then sauté the onions before adding the flour, spices and tomato sauce. Yours looked delicious though it amazes me how there are so many different versions of carne guisada.
I was thinking the same, never made carne guisada before but most stews start off the same way, it isn't the be all and end all. Too hot here for that at the moment, will be saving the recipe for next month 🙂
@@jhnshep this is a year round breakfast taco. Just carne guisada in a flour tortilla. And I like a tomato based red salsa that's hot like Serrano or habenero
I concur with you as well Aide, I was taught the same way but the only difference is we add the green bell peppers to give a contrasts to the saltiness of the other spices. Great Shhhhhhtufffffffff! Thanks Joe!
I remember mom using the garlic and the cumin seeds and pepper corns and tomato in the molcahete'.
Mcallen TX here!
I am a Corpus Christi Texas Native (now in California) Got SO EXCITED when I ran across this recipe, they do not have this type of cooking here in Ca, so I can't wait till I try this out!....Thank You Joe!!
Im a fellow Robstown native we grew up with carne guisada.So many mexican restraunts around and it was always on moms weakly rotations.
@@legendkilla3rdI grew up in Calallen this is my favorite taco 🌮
Mexican cooks were (are) geniuses for getting as much flavor out of tough cuts of meat. A mexican (or any latin american cook) had to make a delicious meal out of whatever they can afford. This is something that Americans have forgotten and need to remember in these hard times. Bravo Chef! Much love from Vermont. 😍
wut lol. Go away and preach your racist bs elsewhere
Real talk🙏
Honestly if all cultures would start conversations with meat n sausage. We would all get along.
@Harupert Beagleton correct
I always liked the way Mexican meat is seasoned!!!💖
Lived in Corpus, McAllen, and Brownsville over 20 years.There was a tiny mom and pop restaurant on the way to South Padre from Harlingen, "Elva's" in Los Frensos . My Tejano workmates took me there on a fishing trip on the way to South Padre. I never went near the airspace without stopping in. Huge Carne guisada beef tacos, tender stewed beef, grayish, black pepper gravy, so juicy wet with the gravy dripping you have to eat it on a plate with a knife and fork. Just give up on the aluminum foil if you order it to go. I eventually had it all over South Texas, but that little place was the best. God I miss South Texas food.
I couldn't have made this without using some green chiles, but then, I am a hardwired, green chili addict! 😊👍
Facts
Green chilis are Great in about every thing. Matter of fact i quit buy bell peppers and went to green chilies. More flavor and a mild heat. Now its Jalapenos chopped up> i use that for green chilies now
It's good if you throw in some poblano too
@@kateg7298 I'am not against Poblano. Just i love the taste of Green Chilies better! Any thing is better than Bell Peppers
Me to! me to ! ❤❤ them
Carne Guisada recipes are like Chili, everyone has their own version. Here in San Antonio you can tell a great TexMex joint by how they make tortillas. The mix is edible but a tortilla made without pork fat is just no bueno! Orale!
True. A hole in the wall joint I buy my Tortillas at, buys Lard from a family member of mine who processes their own Hogs. I make my biscuits with pure lard, always have, always will.
carne guisada is cooked in all homes in northern Mexico. flour tortillas are eaten daily.
I STILL miss Blanco Cafe!!!
as a south texan - i LOVE me some Carne Guisada breakfast tacos! Next time try tossing the meat in some flour before you cook it, (and smaller batches) then instead of simmering on a stove top, put it into your smoker (or oven) at 325 for 3ish hours. Right before you put it in, scrape all the bits off the bottom of the pan. I also use beef stock vs water...and I had 2tbs of tomato paste as well. Either way - i know what I'm having for dinner this week :)
My wife and i lived in Texas back in the 80's. Had this dish at least once a week. Move to California in 1990 and could not find it anywhere for the next 30 years. Moved to New Mexico a d still can't find a restaurant that serves it. Went on line and found a recipe by Martha Stewart of all people. We make her recipe frequently and are now happy campers.
You need to eat that with some pico, salsa, and cheese. Surpising being from El P you have never had it. For those who don't want to make tortillas from Texas, check out the ready-to-cook Mi Tienda brand in the refrigerated section. Those are the ones I use. HEB also sells a Carne Guisada seasoning. Get that and the borracho seasoning for your beans and you are good to go. Thanks for the video! I just made borrachos yesterday, I might make some Puerco Guisada tomorrow! God bless for going down to Uvalde to support.
I miss valley food, south Texas has some of the best food in the nation. I've traveled this country from coast to coast and boarder to boarder, and anything south of Houston is amazing.
If you want to make this so it has a very strong beef flavour, brown the meat in batches to get some actual carmelization on it. Further if you want to thicken it without flour (or any starch), use about 5x as much onion, and brown them in the tallow/fond slowly until they caramelize themselves, _then_ add the seasonings and the tomatoes, and then add the water and previously browned beef. By the time the liquid has reduced a few hours later, the sugars and the pectin in the vegetables will result in a sauce with texture and body.
Having cooked for over 59 years and been a competitive and professional chef/Pitmaster, I was going to make many of the same suggestions. Crowding tends to boil the meat rather than utilize the Maillard effect.
You must be from Texas. That's how we do it.
@@kateg7298 I'm from Nova Scotia, but that is a great compliment to wake up to.
Don't mess with Texas.
Do you ever flour your meat first?
@@gailpippin9761 Not generally, but I do make sure it's dry first, then I add the seasoning, and then immediately brown it.
I miss eating Carne Guisada daily when I lived in San Antonio.. Being back in Chicago, I've longed for the taste with melted Cheddar Cheese & Pico De Gallo on top.... Thanks for the video and recipe... Now, to make some!!! 👍👍
I used to live in San Antonio too and it's the thing I miss the most 😭 I almost want to drive down there right now just for carne guisada lol
@@landocomando69 I know exactly how you feel... Carne Guisada is soooooooo delicious 😋 😍
The secret is out lol. I live in South Texas and I just thought all Texans knew about it. Great vid Joe!
One of my favorite dishes. Just a big plate of it with red rice and corn tortillas and I'm in my happy place.
One of my favorite dishes! Grew up on carne guisada. Wish more Mexican restaurants served it.
It’s very popular in Mexican/Tex-Mex restaurants throughout South Texas
@@Unknown-us6xh Yeah that's where I grew up. San Antonio specifically. But once you leave that area, very few TexMex restaurants have it on the menu.
It is literally in every Tex-Mex restaurant. That's just silly.
@@praxton That's your fault for leaving.
Nothing beats good Carne Guisada and fresh homemade tortillas. Growing up in Corpus Christi it’s definitely a south Texas staple. I live in North Texas now and no restaurants have this. I make my own.
Love it! My wife and I grew up in South Texas, and we make carne guisada probably once every week or two with a "cheater" version of the recipe. It uses Rotel tomatoes and cream of mushroom soup and goes in the instant pot for about an hour. We usually serve it with rice and pan de campo.
Oh man! That sound delicious. I still have never tried pan de campo. Maybe time for another South Texas road trip. 🤘
ohman i said the same thing, you need to post that pan de campo recipe
@@Me-wq7jc This is Joe's channel and I don't want to intrude. If he says OK I'll share the recipe I have from my parents who grew up in a small town called Falfurrias, south of Kingsville. My wife grew up in Kingsville and she makes it at least once a month. It's a simple regional "country bread".
Ro-Tel tomatoes and green chilies (you can get mild or hot, fire-roasted, etc.) are great. I learned to use them from my mom and grandmother. (Texas, Anglos.)
Been makin beef tips fo over 40 years. This is just a branch of it! Great stuff and such a great dish!! He has two different spices. My mom took cooking classes from 1950-1975. From all over the world. Thank you mom for all your knowledge and cooking with yan!!
My mom taught me how to make this when I was a kid... I make it a few different ways using onion and green bell pepper or with Hot rotel... another thing I do is when I'm Feeding alot of people you can use Hamburger meat ( Carne Picada) and use the same ingredients only it's super fast to make and tastes just as good in a taco ... typically when making this dish I make it with spanish rice and refried beans but another alternative is mash potatoes not very mexican but dont knock it till you try it! plate your meat up with a big scoop of potatoes and ladle on some of the gravy on top and you"ll see!! BTW better make more than 16 tortillas!! LOL hope this was helpful...
Tried this recipe this weekend. The wife (who is very picky) the kids and even the grandkids all loved it! Thanks!!
That's good to hear. Glad you all enjoyed it 👍
Hello, this stew is very similar to Hungarian Goulash, I also use my Dutch oven to make it. Greetings from Patagonia in Chile. 🇨🇱✌️
Oh nice! Greetings my friend 🤘
Mexican flavors ( from the North ) are similar to Magyar . My wife is Hungarian .
The fact that you're from San Antonio and never had C/G is a shock to me! I've lived there, as well as S. Texas all my life, and C/G is a staple for breakfast tacos everywhere! I liked your recipe near as well as mine, so I guess I'll give 'er a try~ thanks, Joe!
Thanks David. I live in El Paso. 👍
My mother from the Rio Grande Vally used to make it similar, but she added Goya Tomato Sofito to it. So good.
Nice!
ALAMO,TX..RIGHT ON..MY MOM DID TOO...MISS MY MOM'S FOOD
This is definitely gonna be on the menu in my kitchen! This looks top shelf! Thanks for the video and the new addition to family dinner, breakfast, midnight snack even! 👍🤙
Nothing in the world like hot spicy tacos and hot strong coffee. Do not forget the picante sauce. Cilantro and cebolla are a must.
Been making similar off and on for years. Nice to know that it actually has a name!
My version would add mild green chilies and fresh garlic, replace 1/2 of the water with beef stock, and be seasoned with my homemade Taco Seasoning (A LOT of Cumin, chili powder, garlic powder, onion powder, salt).
I'm diabetic, and those little packages of seasonings from the grocery store contain an obscene amount of starches and sugars. On that topic, no need to thicken it with flour or other starches if you remove the lid for the last hour or so and let the water cook out...which is why I cut the beef stock 1/2 with water at the beginning. When you cook something down to thicken it, it concentrates the flavors...sometimes too much.
The tortilla machine was impressive. When I was younger, healthier, and immortal, I had a special "rolling pin" which produced the perfectly-sized flour tortillas every time. It was glass and at one time said "Corona" on the side. You simply rolled out the tortilla until it extended from the bottom to the start of the neck...
I made carne guisada for the first time today using (mostly) a recipe from Arnie Tex. It came out great. Your recipe looks awesome as well. As soon as I eat this batch I’ll give yours a go! 👏🏼👏🏼👏🏼
White Wings all the way! Gracias por todo Senor... i can taste my Grandma's carne guisada already!
Can't wait to try this! Carne Guisada is one of my favorite dishes on the planet! Thank you.
I've been eating that for my entire life and never knew what it was called. My dad was from Texas, and did some of the best cooking, but he never gave it a name! 😂 Great job!
Sending love from San Antonio......UVALDE STRONG!!!!!!💪🏿🙏🏿🤘🏿
Hey Joe Great recipe I grew up in deep south Texas our Ancestry was Canary Islands grew on the Spanish Land Grant's left to us by our Spanish ancestors we cooked Carne Guisada outside dug a hole in the ground threw some mesquite logs in it lit it and hung the Cast iron Dutch oven above it let it cook all day we paired it with Pan de Campo also cooked on the fire in a Dutch oven with coals on top of the lid a perfect pairing for the Carne Guisada
THANK YOU! love your presentation!
This brings back memories. I remember my buddy had taken me to his family's house in Corpus Christi. His Mom had made some Carne Guisada with potatoes for us. That was some of the best food I've ever had.
Oh He’ll yeah! Love me some carne Guisada. I like mine with cheese! Thanks for the shoutout! You want to amp up that taco? Start with a layer of refried beans, cheese, a strip of bacon then that Guisada on top! 😎
You're welcome brother. That actually sounds good bro!🤘
Probably the best food video on YT! Being from Corpus, I know that when it comes to cooking Tex-Mex abuelitas are gospel.
That looks delicious, my mom used to make the best carne guisada this brought back some memories
I'm making this for the third time. Minus the fire roasted tomatoes. This recipe is absolute FIRE.
The stuff of legends. Love it.
Stew looked awesome Joe , may have to make this for the family as winter here in Australia 🇦🇺
I love carne guisada but overall chile verde is the tops! After browning the meat, this works really good in an old-fashioned crockpot!
One of my favorites with fresh tortillas. SO YUMMY!
Holy cannoli that looks Amazing!!!! Great video!!
It gets no better that this
Thank you!
Just saw this video and subscribed to your channel because you are one of those people that have that special thing when it comes to these sorts of channels - you enjoy what you are doing and it genuinely shows through your presentations. Also, your videos are extremely accessible to the viewer.
Thanks so much Eric. 👍
That with huevos rancheros for breakfast will knock your socks off!
We love your show 👏👏👏👏👍👏👋👍👏
Hello from Germany.
here we call it a standard goulash sauce, which we would eat either with potato dumplings or noodles,
tastes very delicious and I think that's the first time I've seen someone eat it as tacos.
Well I’m sure the basic concept of goulash and carne guisada are the same, but of course there’s a few key ingredients that makes them a bit different from each other. but yeah, we love to put carne guisada in tacos, especially with cheese added to it. It’s also great as a plate with rice and refried beans
Lots of German immigrants in south central Texas. Most towns in the hill country of Texas have German names; Fredericksburg, Kerrville, and New Braunfels, just to name a few. They're the ones that started making tortillas with wheat instead of corn.
I believe most countries have a version of this.
my wife has never had Carne and this video just dropped. about to blow her mind this weekend and make some. Great video!
I grew up in south texas. Flour Bluff just mins. south of Corpus Christi. I have been waiting for this recipe my whole life! I've had friend's moms cook this over the years and I wanted this as a recipie. thank you!!!
Looks delicious, thank you for sharing!
I'm from Southeastern Wisconsin and there are a couple Mexican restaurants here that serve carne guisada. I've been eating it all my life and never knew it had a name. I always called it "beef chunks". I love to put it on corn tortillas with refried beans, Mexican rice and cotija cheese. I can't wait to try this recipe. Thank you!
Thanks for watching 👍
Where at?
I absolutely love carne guisada! My favorite Mexican restaurant makes it and I order it every time I go! Now I can make it at home! Thanks so much for the recipe! You made it so simple.
Well, now I know what I’m doing tomorrow! Great stuff from a fellow Texan.
Thank you!
Wow. That was just plain awesome.
Joe brother you got it going on, great 👍, I get crazy hungry when watching,
Dude you are cutting out the fat the most healing and energizer part of the animal ,not to mention flavors
Smart man never question grandma knowledge..sure she can make it half asleep.. and never mis it
Hey Joe great 👍👍 looking show 👏👏 and the food looks yummy 😋😋😋😋😋😋😋👍👍👍👍👍👍
That's definitely some really good eating. It looks amazing! Cheers, Joe! 👍👍✌️
Joe, you are the best man. Very specific, professional, personable. Just excellent. I'm going to make this one, looks delicious.
Joe a great combination is carne guisada with pan de campo over a camp fire out in the south Texas brush on a cold winter day that is heaven on earth!
We have this all the time at our favorite Mexican restaurant. The ;base of their gravy is their cooked salsa. Their spin is to add carrot coins and bite size pieces of potato. Served in a heavy crockery bowl with their tortillas. On the side. We use the tortillas like a dipper and scooper. Yum. Will have to try yours.
Thank you for the recipe God bless you and family
Thank you for watching 👍
So I live in Hawaii currently but grew up in San Antonio. Lack of authentic Tex-mex created a necessity for me to cook my own. Cheat code guisada from dozens of cooks
Sear the hell out of the chuck on a flat top
Chop into bite sized cubes and throw in pressure cooker
Per lb of meat add:
1 tsp onion powder
1 tsp garlic powder
1 tsp toasted and ground cumin seed (gotta use whole)
1/2 tsp black pepper
1/2 tsp chili powder
1 cup salsa (cantina from Costco is good)
1/2 cup chicken or beef stock
Mix up and pressure cook for 35 mins
Once cooled depressure and thicken gravy with Wondra flour. Simmer until thick. Salt to taste.
I used to add more comino but it really does a number on the old guts so 1tsp per lb of meat is what I found was a decent balance.
So bomb and ono. Good in a flour tortilla or just serve over some Spanish rice with shredded cheddar and some sour cream. It’s even better the next day.
Thanks Joe. Commenting only to help the RUclips algorithms push your channel out more. GOD bless you Bro.
Been making Carne Guisada for years in our family. There is a seasoning mix that we buy that is very good.
I am going to copy this recipe soon. It looks so good!
although im sure the Carne Guisada above will taste good if you want to bring it to a new level just follow this couple of tips 1)brown the meat in small batches if you put it all at once you lower the temp so much that it just boils in its own juices you dont want it grey you want it brown also dont forget to dry the meat before . 2)when you finish with the meat put the onions in (and any other vegetable you prefer) by themselves and wait until they get translucent when this happens throw your spices in that way you release all the aromas and become stronger just 20 30 seconds are enough then you throw the flower in and you stir until you get a roux and you have cook all the raw flour taste away . 3) now it is the moment to add the water or even better some beef or vegg. stock when it starts boilling add the meat and tomato and cook in low to medium heat if it gets too thick and its not ready yet just add some water and dont forget to taste if it needs salt or anything else you like . its a beef stew its great . hope my english are good enough and not to confusing .peace and cook with love like smoking joe
This is the way I grow up making it.
WOW, that looks awesome!!! I had never heard of Carne Guisada until I traveled, through Texas and stumbled upon it at a restaurant and like you, I was hooked on the first bite.
Thanks Tim. The preparation of this dish is unique as well. Thanks for watching.👍
No thanks Jill for the breakfast tacos. Great video defintely going to make this.
This looks perilously good!!
When I lived in San Antonio around 2003-2006 I alway ate a Taqueria Jalisco on Fredericksburg Road just under the loop. I order 2-4 carne guisada tacos with warm flour tortillas. They came with a red taco salsa and it’s still to this day one of the best foods I’ve ever had. If you make this recipe and do a dried red Chile salsa recipe it’s out of this worlds. Carne Guisada con Salsa Roja!!
Hot Damn Thank You! I’ve been wanting a recipe for years! My BFs mom used to make it, but the family would never give me even a hint of the recipe! Moved to Dallas 20+ years ago and nobody has even heard of this! Oh, it’s a TACO if it’s wrapped regardless of the size.
What a simple recipe, I was in the Navy A Kingsville Texas, and this guy made it and it is excellent. I am going to make a batch thank you very much!
Yes my favorite south Texas dish. Great with mash potatoes and rice of course with fresh flour tortillas as well.
Oh my gosh that looks great and I bet it tastes great too!! I'm definitely going to try that..👌
My kids & I r from Weslaco,Texas do it 4 my kids co - workers - have Tuesday. & Thurs. trying 2 make them Tex -Mex.
Looks amazing!!
As a recipe guy, I can safely say this recipe was amazing! Great ingredients and you used my favorite cut the beef chuck. Nice job buddy!
With meat prices being what they are these days, I've been killing chuck roast every which way. Always good. It's why we BBQ!
Looks good! Thanks for the recipe!
My hispanic amigo, Sergio Rodriguez, use to make this, he called it Rodriguez Rodriguez Ranchero... Great stuff, I ate 21 big tacos in one sitting... Thanks.
The only adjustment to the recipe I would make if I made this again would be a much bigger pot, or cook the meat in two-three batches. The meat overcrowding steamed more than it "browned" creating more chewy, tougher meat. Otherwise the flavors are all on point and would recommend!
really enjoyed this video thank you
Sending love from Rio Grande Valley!
Looks great!
My mom always taught me to just cover the bottom of the pan with floured meat, brown, remove Nd do the next batch. That way, it definitely gets the meat brown. Takes a bit longer, but it's worth it.
That looks incredible. I'm your neighbor from south Louisiana so you know how much we like good food and I'm going to use your recipe.
Just tried this using the flat cut of brisket (I smoked the point, because I prefer the point cooked that way).
Otherwise I followed Joe's recipe as closely as possible, and the result was OMG outstanding. Thanks, Joe!
Just a little tip I learned from my uncle about making homemade flour tortillas. Use boiling hot water, not warm or tap hot water. Trust me it’s a secret and it works very well. It makes your dough very elastic E and they come out super soft when you cook them. Just a tip good luck
Thank you for the tip!🤘
Now that is some comfort food right there!
Looks great, excellent job!
Very well illustrated and explained Carne Guisada recipe'. Will Try this tomorrow! Taking the frozen pot roast out of freezer now!
My grandmothers would use hot water and lard in the tortillas,good Lord they were good! Grandmothers, my aunt's ,cousins mom and my wife all cook this wonderful stew. They have a similar way of cooking beef kidneys. I love that one. Pure South Texas baby!!
Wow brings back memories of my mother and grandmother making the same thing for all of us, but of course served with their homemade arroz (rice) thambien (also), ole'..
In Turkey, we call it roast beef. well done it looks very tasty :)
Oh I want to try this one; my mouth was watering just watching this!
Grandma taught me this recipe before she passed and my mother m law taught me her version as well. Can’t believe you had to travel to south Texas to try it. Been in DFW all my life and been eating it since I was a wee lad. Nice video.
Nice Joseph. Great memories I'm sure.
Looks delicious 😋!
Hey thanks for sharing this recipe my abuela would make this with beans and rice on Wednesdays for lunch and all of the men would come to eat with my abuelo. All of the tios and primos would be there! Great memories!
Good times!