The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 8, 2009
Excellent!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 5, 2009
Very good and easy. Throw it all in a crock and it's done. Add a flour/water paste instead of corn starch was the only change I made. Thanks for the recipe!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Altus, Oklahoma, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: May 28, 2009
I don't know what this is, but it tastes nothing like carne guisada. I grew up 2 miles from the border of Mexico. I followed the recipe to a tee. Not only does this taste nothing like Taco Cabana's, it taste nothing like carne guisada. I could search the net for hamburger and come up with something closer. I will not make this again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: May 14, 2009
This was not was I expected. Brought it to a party and brought home 90% of it. I will not be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 7, 2009
Delicious! I seared the meat on the stovetop to add some flavor to the end product. Then i put everything in a slow cooker and let it cook all day. The meat basically shredded itself and was awesome!. I did not any water to the recipe and there was also no need (for me) to thicken in the end. Without the water and a long enough cooking time....it thickens very nicely on its own. Served it with fresh cilantro and a sqeeze of lime juice over mexican rice. Try it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 14, 2009
My whole family loved it....I used pickled serrano peppers & used flour to thicken cause I didnt have any corn starch...my husband asked me to make burritos out of the left overs for his lunch tomorrow...very yummy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 2, 2009
LOVED this recipe. The meat was soo tender. I made it for a work lunch and everyone raved on and on.Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 20, 2009
I doubled this recipe. After I got home from the store, I realized I only had 1 can of beef broth, so I added a package of Beefy Onion Soup Mix. My husband loved this meal! He said it tasted very authentic. I have shared this recipe with friends and family, as well. This will be something that I make more often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 5, 2009
EXCELLENT!!! Thanks for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 26, 2009
I can't believe it. I finally found the right recipe. Our local Mexican restaurant closed and this was my favorite dish there. Ever since, I have been trying to find out how to make this wonderful dish. I don't have to look any more. I will be making this time and again. I Love it. Thank you so much for sharing. The only change I had to make is that our local store doesn't carry serrano peppers so I (Had) to substute bell peppers for that. Other than that I kept to the recipe and like I said wonderful. If you're looking for a great mexican dish don't look any further this is it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 23, 2009
I just threw everything into the slow cooker and let it torment us all day with the smell! I made with regular jalapenos, cooked some Mexican rice and fat free refried beans. Put everything in a whole wheat tortilla and had one yummy dinner!
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Cooking Level: Expert

Home Town: Chesterville, Ohio, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 22, 2009
I put mine i the slow cooker and added extra spices and chiles! And it was great. I like spicy foods, but it was still good before i added the extras
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 21, 2009
I liked it, but didn't care too much for the tomato paste, I think next time I will leave that out.
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Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 12, 2009
Followed the recipe exactly but mine came out very bland and watery.
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Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA
Living In: Portsmouth, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 2, 2008
I cooked this for 8 hours in a crock pot because I couldn't be home to make it on the stove. It turned out tender and slightly spicy, but the smell and the aftertaste seemed were better than actually eating it. It was good but could have been a bit more flavorful. It tasted more like American beef stew than an ethnic dish.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 25, 2008
Absolutely delicious! I browned some onions and mushrooms and added them in, served the stew over rice, and we all loved it. Will be making this again!! Thanks.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: Oct. 30, 2008
I doubled this and used a chuck roast. I cooked this stovetop and it was done in under 5 hours, in fact the meat was starting to fall apart to the point of becoming shredded. I used chopped jalapeno and then added an extra tsp of chili powder and a half tsp of ancho chile powder too since I didn't use the hotter serrano pepepers. Mine had thickened so nicely I didn't even use the corn starch. I just simmered it with the lid off the last 40 minutes or so and the liquid reduced. My husband liked this so well he asked me to make up some breakfast tacos with the rest of the tortillas and the carne guisada for him to take to work for the rest of the week. This was very good. Thanks, we'll have this again!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 2, 2008
This was a great base recipe. I tried this with a small pork tenderloin and cooked it for 11 hours in a slow cooker. I added a tsp of cayenne and chopped onions to the mix. Shredded the meat, stuffed in tortillas and topped with enchilada sauce and cheddar cheese. This made awesome enchiladas. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 11, 2008
Perfectly seasoned and a more authentic Mexican dish could not be made. It sent me flashing back to my Nina's kitchen. Thank you for submitting such a wonderful dish.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 14, 2008
Maaaaaaaaan! THIS WAS AWESOME. It is like Taco Cabana!! For those you who live in Texas and have eaten at the chain, or at least awesome resturant quality. I messed up though and bought tomato sauce (8oz) instead of paste so I put all the sauce in with the beef broth and omitted the extra water. The peppers are a must to bring out the subtle spiciness in the gravy. They don't taste hot when you eat them with the meat, the intensity mellows the longer it cooks. Remember to protect your hands when you cut Serrano peppers the oil can really aggitate your skin. THANK YOU FOR THIS GREAT RECIPE. I will make this often and for company.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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