We fix it much like this in Corpus Christi, 185 miles from the Mexican border, although I personally like to do it California style, adding chunks of carrot and potato. For one thing, it extends the servings -- important during a recession. I also think it tastes better that way. The authenticity of the recipe is guaranteed by listing as an ingredient "Mexican" oregano. Believe it or not, it is quite different from European oregano: stronger, with more bite. I always shop for it when I am in Mexico, e.g. at a Soriana. Almost any carne guisada is good, but this one is excellent.
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