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Mom's Carne Guisada
SUBMITTED BY:
Brenda Espinoza
PHOTO BY:
FOODGU1
"A delicious and easy Mexican style stewed meat recipe that I got from my Mom. Sometimes I also add mushrooms and stewed tomatoes. Try serving over steamed rice, or in burritos!"
RECIPE RATING:
Read Reviews
(45)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds round steak, cut into bite size pieces
1 tablespoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste
2 tablespoons olive oil
1/8 cup all-purpose flour
2 cups water
1 onion, sliced
1 green bell pepper, chopped
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DIRECTIONS
Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
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REVIEWS
Reviewed on Oct. 16, 2005 by
ShawnaRae
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ShawnaRae
Oct. 16, 2005
This was really good. Took me forever to find the type of carne guisada i was looking for. I wanted the creamy gravy like kind. Not the stewed tomato kind. I live in southeast Texas and know good Mexican food. This with a few additions was very good. I made it in my crock pot. Added a few small diced tomatoes, minced garlic and some chili powder. YUMMY. With fresh torillas. My very picky fiance` loved it. Said it was "bragable" !! Oh- I also used more flour b/c i wanted a thick creamy gravy.
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11 users found this review helpful
This was really good. Took me forever to find the type of carne guisada i was looking for. I...
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Reviewed on Mar. 9, 2006 by
GBOLLER
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GBOLLER
Mar. 9, 2006
People (I think typically people who don't live in strong mexican-american neighborhoods like some of us do) seem to incorrectly judge Mexican food because they think it is supposed to be something it isn't (i.e. confusing it with southwestern faire and thinking for some reason that Mexican=spicy - that's not necessarily true). This recipe is an excellent example of classic, authentic, delicious Mexican food. Before you make it and then give it a low rating for not having enough flavor, understand that this is basically a beef stew. Just because it is authentic mexican doesn't mean it is supposed to be spicy. As long as you expect the right thing, you won't be disappointed. For those of you near-the-southern-border people looking to make your favorite taco/burrito meat at home, this recipe is great. You can make it spicy if you want to, of course - but don't give the recipe a bad rating...it's VERY good!
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8 users found this review helpful
People (I think typically people who don't live in strong mexican-american neighborhoods like...
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Reviewed on Feb. 14, 2005 by TRENTONMOMMA
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TRENTONMOMMA
Feb. 14, 2005
Carne Guisada is my favorite. In Corpus Christi I got them at the taco stands almost everyday. I never had it with all the peppers, mine was usually gravy and meat. I added alot more cumin. I also have never had it over rice or noodles. Dont think I'll be trying it that way anytime soon. But this recipe gave me the ground work to make my own now that I live in New York. I suggest putting it in flour tortillas and topping it with shredded chedder ( I thought the cheese would be gross until everyone insisted I try it, its the best way to eat it ) .
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8 users found this review helpful
Carne Guisada is my favorite. In Corpus Christi I got them at the taco stands almost everyday....
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Reviewed on Aug. 8, 2003 by REESIE0726
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REESIE0726
Aug. 8, 2003
I thought this was quite tasty, will definitely make again. I took others' suggestions and used only one cup of water. I also added a 14oz can of stewed tomatoes and added 1/4 cup flour for thicker sauce. I sauteed the meat with minced garlic instead of the garlic powder. It came out quite nice.
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7 users found this review helpful
I thought this was quite tasty, will definitely make again. I took others' suggestions and...
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Reviewed on May 2, 2005 by AUSTINNATIVE
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AUSTINNATIVE
May 2, 2005
I thought this was a pretty good base recipe. My family is also from Corpus Christi, TX and this is not too far from some of the guisada down there. Generally good Mexican food retaurants in south Texas are judged on two simple, but hard to get right standards - enchiladas and carne guisada. Guisada is an all around food - you can usually order it in breakfast tacos or as a plate. A couple of recommendations - more garlic powder, cumin, pepper, and I added some Lawry's seasoned salt as well. Taste as you go once you add the water. Also to give it a more authentic taste, add a can of Rotel Mexican Festival tomatos and chiles. This will definitely spice it up and add a hint of lime and cilantro which is so present in most south Texas cooking. Also, eat it like we do in Texas and serve on corn or flour tortillas with guacamole and cheese for inside fixins. I think you'll be much more pleased than over rice or noodles. Tengo hambre just thinking about this dish!
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6 users found this review helpful
I thought this was a pretty good base recipe. My family is also from Corpus Christi, TX and...
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Reviewed on Jan. 14, 2004 by
girlybat
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girlybat
Jan. 14, 2004
Excellent! Tasted like authentic carne guisada that I've had in Mexican restaurants. Better than some, even. Used a *TON* more cumin and good deal more garlic. Had a little trouble browning the flour for the gravy, but it came out really well nonetheless. Now we make the gravy separately and it works better. Can't wait to make it again! FIVE STARS!!!
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5 users found this review helpful
Excellent! Tasted like authentic carne guisada that I've had in Mexican restaurants. Better...
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Reviewed on May 18, 2006 by
lockesmom
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lockesmom
May 18, 2006
as other have said, this is great traditional carne guisada . if you like it spicy, add some serrano or jalepeno peppers; next time i'll throw it all in the crock pot since simmering for 20 minutes just won't do the trick.
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4 users found this review helpful
as other have said, this is great traditional carne guisada . if you like it spicy, add some...
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Reviewed on Jan. 2, 2005 by
Serena
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Serena
Jan. 2, 2005
This was a good "starter" recipe. It wasn't fantastic, but it was something new to try that I will more than likely make again. I never usually follow the recommended measurements because when you're trying to replicate authentic cooking it's best to always use your own judgment. I cut the meat into strips and then cut it in half... placed the meat in a bowl and seasoned with a LOT of garlic powder, cumin, salt and pepper. I mixed the meat by hand and added more spices to make sure the meat was nicely coated... I added about 1 cup of tomato sauce and 1 cup of water. I also added an additional small onion... after the meat had simmered for awhile I tasted the sauce and added more garlic powder, cumin, s & p as needed. Poured onto white rice - and it was quite tasty.
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4 users found this review helpful
This was a good "starter" recipe. It wasn't fantastic, but it was something new to try that I...
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