Reviewed: Oct. 16, 2007

I grew up in San Antonio and got hooked on Taco Cabana.. I fell in love with Carne Guisada soft taco's. I eat them once a year when I go visit, TILL NOW..this recipe ROCKS, I followed the directions to the letter (minus hot peppers) I used crock pot and cooked and simmered for 11 hours. I have never tasted any thing so good in my life that compared to real mexican food. THANKS SO MUCH..... now if can just get those Fajita's to taste the same as there's, I will be in good shape :)

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ThatMassageGuy

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Reviewed: Aug. 8, 2007

This was very good. I followed the recipe exactly when it came to the ingredients. I fried it up till brown in a cast iron pot, mixed everyting in the pot till boiling and then transfered it to a slow cooker. I cooked it on high for about 4 hours and then on low for about a little over an hour and then meat was falling apart. This was nothing like a stew to me. It didn't have enough broth to be a stew. It was how ever VERY tastey! We ate it with refried beans that we made and a mixed vegetable medoly I made with zucchini, corn, onions, tomatoes, cumin, garlic, oil, and a can of green chiles, dash of red wine vinegar and a swirl of honey cooked in a cast iron skillet.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Aug. 1, 2007

I wasn't really impressed with this. I expected it to have a mexican flavor, but it tasted a lot like chili to me... Maybe cause I'm from Tx? I doubt I'll make it again..

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JESSEANGELA

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Reviewed: Jul. 5, 2007

Wonderful! My husband is Hispanic and he says that it was fantastic. He has eaten alot of Carne Guisada in his time. This recipe was much better than his family recipe. I followed it precisely, but I didn't have enough time to let it cook as long as the recipe calls for. I cooked it for 3.5 hours and it was VERY tender and flavorful!

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TOMATOGRAVY

Cooking Level: Intermediate

Living In: Baytown, Texas, USA

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Reviewed: May 6, 2007

Good but not great. Felt like it needed a punch of flavor. Never had carne guisada so don't know if it is authentic tasting. It was easy so I might try it again with some modifications. I served it as a tortilla filling. Cooked it in the crockpot after browning on stove.

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MLP

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Reviewed: Feb. 18, 2007

This was so good. Poured over rice, used heated leftovers in flour tortillas the next day, with green onions, sour cream with cheese. Yummy!!

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 16, 2007

WOW! I used 3 lb chuck roast and doubled the ingredients. I did quickly brown the roast first (about 3 mins on each side)before placing it in the crockpot on LOW. After 6 hours, I shredded meat and continued cooking for another 2 hours. The flavor is fabulous.

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pattyk

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Reviewed: Jan. 15, 2007

I made this recipe with minor modifications - I used 6 seeded jalapenos, and added 2 small diced potatoes for thickening instead of using the cornstarch. Also I prepared it in a pressure cooker (in less than an hour cookin time, the meat was falling-apart tender!). I thought it was quite tasty and will make it again. Next time, I will use only 1/2 the tomato paste (1/2 can), or possibly susbtitute tomato sauce instead. I thought that he amount of tomato paste listed added a strong tangy tomato taste that I would have liked to taste LESS. With that simple change, I think this recipe would warrant 5 PLUS stars. New info! I also tried dredging the meat in flour before browning and omitting cornstarch (and potato) and it thickened quite nicely. Hope this helps someone!

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trizydlux

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Reviewed: Jan. 10, 2007

Very good. I did substitute garlic powder for the fresh garlic and red pepper flakes for the chilies.

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DOGLOVER22

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Reviewed: Jan. 5, 2007

I also made this in the crockpot - the meat was fork tender after about 8 hours on Low. I added more garlic, and a tiny splash of lime juice. It didn't need thickening, so I omitted the cornstarch. I served this over plain white rice, topped with a blob of sour cream, and fresh snipped cilantro. Good stuff. Thanks, Kelly!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 12, 2006

Easy and great tasting. My husband likes it super hot but you can adjust it to your taste.

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PHROTRAN

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Reviewed: Nov. 10, 2006

Loved it!! Made the whole house smell wonderful!

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Lori

Cooking Level: Intermediate

Home Town: Lake Tahoe, California, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Nov. 5, 2006

Loved it! I brought this to lunch and all of my co-workers thought it looked so tasty that they were asking for the recipe.

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j_marie330

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 12, 2006

I made this for my entire family and they all loved it. I didn't have a lot of time so I only simmered the meat for three hours but it was still very tender. I added stewed tomatoes and potatoes to my stew. It was very very good.

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aprilr

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Reviewed: Sep. 4, 2006

Cooked mine in the crockpot and used canned green chiles as that was what I had on hand. I wasn't crazy about it after tasting it, so I ended up shredding the meat and filling tortillas with it, a little of the sauce and a little shredded mexican cheese. Rolled them and put them in a baking dish and covered with taco sauce and a little more shredded cheese. My kids loved them, but I still thought the filling was a little bland. I'm sure it's probably because I didn't use the right kind of peppers. My kids definitely asked that I make it again though.

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FITZYBAKER

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Reviewed: Sep. 3, 2006

THIS WAS DELICIOSO. I USUALLY DON'T COOK MEXICAN MEALS FOR MY FAMILY, BUT I HAD SOME BEEF STEW MEAT AND DIDN'T KNOW WHAT TO DO WITH IT. DECIDED TO GIVE IT A TRY AND THEY LOVED IT. DO RECOMMEND TO OTHERS TO TRY IT OUT.

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 13, 2006

I love this recipe! Very authentic mexican carne guisada - at least the part of mexico I live in. I brown the meat in a skillet and then place in a slow cooker as others have suggested. The meat is so tender and tasty. Must serve with mexican rice and tortillas.

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Jennifer

Cooking Level: Intermediate

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Reviewed: May 8, 2006

This hit the spot. I doubled the recipe and served it over mashed potatoes. I didn't add any additional salt though, and I used jalepenos instead of serrano peppers. I added some sliced sweet onion and cooked everything in the crock pot for around 11 hours, so I skipped the oil and the browning. The leftover gravy I plan on using over hamburger and either egg noodles or more mashed potatoes tonight.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 18, 2005

I did not like this recipe at all. Much too much tomato for my taste. And though it's not the fault of the recipe, my meat was tough and dry, overall a thoroughly unpleasant culinary experience.

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Tata

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Reviewed: Dec. 9, 2003

I tried using canned halapeno peppers and in a fit of maddness, poured the whole thing, juice and all into the stew. IT WAS HOT! I let it sit in the fridge for a week, debating how I could rescue it and it mellowed out so I could eat it without calling the fire department.

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MARGARETD

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashtabula, Ohio, USA

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