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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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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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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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 28, 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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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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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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TaraNicole

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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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Spiceghost

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: May 21, 2008

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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Troy

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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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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 24, 2008

My husband is hispanic, and loved this dish. He even asked where i got the recipe. He said it just like when he was growing up. Next time I will add more peppers for our own taste. But, I wouldn't change anything else. Excellent recipe, will be making it more often.

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jramos8857

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Reviewed: Mar. 24, 2008

this recipe was great. My husband is actually from Mexico and he loved it and said it almost tastes like Birria.. Made me happy! It was soo yummy...everyone should try it.

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Helen

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 19, 2008

I don't have a crock-pot and just used the stove turned to low. Mine was done after about 2 1/2 to 3 hours. There is no need to cook this on the stove for 8 to 12 hours. Served buritto still with rice, beans, sour cream, cheese, and tomatoes. It was delicious and so easy. Will make again.

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nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 24, 2008

This was VERY good! I added diced potatos to this about 20 minutes before it was done. Hubby ate so much his tummy hurt,lol.

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Pyewacket

Cooking Level: Expert

Home Town: Altus, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 24, 2008

This was amazing! I served it with queso fresco. It was a hit with the whole family.

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caligirl

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Feb. 22, 2008

The meat was extremely tender but I thought it was kind of bland. I added a lot of adobo to it to give it a little flavor. It tasted great with the rice so I'll definitely make it again and add more spices!!

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SBermudez

Cooking Level: Beginning

Home Town: Covington, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 21, 2008

I made this in the crockpot, followed the recipe exactly, but didn't need to thicken it before serving. It was excellent. Thanks for the great recipe.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Feb. 19, 2008

Excellent! The only changes I made were to saute an onion with the rest of the ingredients and to put the pot in a 325F oven after the ingredients were browned and came to a boil on the stovetop. I cooked it covered for most of the day and my gravy was perfect, didn't need thickening at all. I cut my meat into chunks that were a bit too large, the meat was dry where there wasn't sauce (but that's the meat not the recipe!).

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 28, 2007

This was good, but didn't give me as much sauce or juice as I thought it would. The meat was tender and shredded well but all the liquid cooked down to almost nothing at the end of the day.

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PurpleTartini

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Reviewed: Dec. 2, 2007

My whole family loves this recipe as does everyone I've ever made it for. I've made it on the stove and all day in the crock pot - either way is great. We always serve it with a big batch of homemade beans and rice plus warm tortillas. Thanks so much for sharing this fabulous recipe that's become a family favorite!

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sharonh

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Reviewed: Nov. 12, 2007

I wish that I could give this recipe a 4 and 1/2 because it was very good. The taste was extremely close to the carne guisada that my uncle's mom from mexico makes. I did substitute some stuff for what I have on hand; I used pork instead of beef and threw in a bell pepper cause thats all I had. I also put it in a crock pot on high for about 6 hrs and the meat just falls apart. It is great shredded in a taco or served over rice with a bit of the gravy. I also didn't need to add any cornstarch because the gravy was thick enough w/out it.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

I told another teacher I work with that I made Carne Guisada and that I liked it but it took too long to cook. She laughed when I told her I cooked it for 8 hours and that I was supposed to cook it for 12. Her heritage is hispanic and she said, "It's just stew meat. You can cook it in less than 3...if that". So now I get jokes about my day-long Carne Guisada.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 5, 2007

Excellent dish. Great hearty fall/winter recipe! I served the meat with "Best Spanish Rice" recipe from this site, refried beans and corn tortillas. As one dinner guest put it, "My tummy is screaming with delight!"

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