Reviewed: Feb. 13, 2006

Excellent, exactly what I was looking for. I did add more cumin and garlic to it for flavor. Excellent served wrapped up in a soft flour tortilla, topped with some shredded cheese. Reminds me of home (south TX). Thanks for the recipe! :D

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 19, 2006

my hubby loved this! I have a hard time making latin dishes because I can never get the flavor right. This one was not hard at all and we all enjoyed it. Thanks for the recipe.

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IMPALBEAR25

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Reviewed: Jan. 17, 2006

Like other reviewers suggested, I added some unlisted ingredients and it came out fine. Good base, but I will keep working on it.

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MommaGottaEat

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Reviewed: Nov. 28, 2005

My husaband loved it! This was the easiest Carne Guisada that I have ever made and it tasted delicious!

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Leslie Freeze

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Reviewed: 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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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Sep. 27, 2005

This is almost as good as getting it at my favorite mexican restaurant! Really good. Thanks for sharing your recipe!

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COKAMAMA

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Reviewed: Jun. 26, 2005

I sauted the onions with the meat and then added the flour and water. I would reduce the water next time to make a thicker sauce.

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Proverbs31mom

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Lake Forest, California, USA

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Reviewed: May 8, 2005

Ok... first of all I didnt really follow all the directions but yep... this is the real stuff. I used more garlic and more cumin than called for (and since I was using stew meat, I pressure-cooked it). Good stuff... will make this again.

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trizydlux

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Reviewed: 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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AUSTINNATIVE

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Reviewed: Apr. 24, 2005

This was good. I made it to serve in burritos. As other users suggested I cut the water in half. I found that the flour clumped quite a bit though. Next time I will use cornstarch instead and I will remove the beef while I mix in the cornstarch and water and then put it back in to simmer.

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ROBINANNE2

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Reviewed: Mar. 23, 2005

after adding a lot of extra things it was good

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SHogue

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Kalispell, Montana, USA

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Reviewed: Mar. 23, 2005

Good & easy; I liked the gravy very much.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Mar. 22, 2005

This is a very delicious dish. I like it with the added mushrooms and stewed tomatoes, and served over rice. It is very good!

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SPARKY1721

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Reviewed: 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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TRENTONMOMMA

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Reviewed: Nov. 12, 2004

Not bad- my husband liked it- and my 3 year old loved the gravy it made- I served it over noodles but next time we agreed it would be better over rice- I didn't use exact measurements but definitely added more flour than called for- I put sauteed mushrooms in mine and I mixed in the corn that I served with it and it was a good meal :)

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Kristen

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Sep. 28, 2004

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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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 19, 2004

My wife and I love good food, and spicy is great. This recipe needed so much tweaking it may as well have been started from scratch. First, we seasoned the meat and dredged the pieces in Bisquick. Then we browned them in the fry pan. We added beef broth instead of water, lime juice, spicy taco seasoning, red wine, roasted garlic juice and plenty of it, more onions, red pepper flakes, and also had to simmer this tough cut of beef 2 hours. THEN we mixed in some Doritos Rancheros corn chips with hot cooked elbow macaroni, stirred it together with the meat mixture, and sprinkled some extra sharp chedar cheese on top. We threw it in the broiler for 3-5 minutes till the cheese was browning, and it was very good. FAR too much 'tweaking' to give this recipe more than the minimum "One Star"

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GoodFoodLover

Cooking Level: Expert

Living In: San Luis Obispo, California, USA

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Reviewed: Jul. 7, 2003

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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girlybat

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 14, 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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REESIE0726

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Reviewed: May 29, 2002

Good recipe- would taste better with a couple more ingredients added to it.

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JMEMMOTT

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Mom's Carne Guisada

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