Reviewed: Oct. 17, 2009

I have made this twice with great results. I followed the recipe the first time almost to the letter. This time I did it for convenience frozen pepper mix fewer tomatoes with canned sauce a packet of Goya sazon and diced potato. Still a keeper. Next time I will add some heat- jalepeno. Thanks for the recipe

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DEBRA

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Reviewed: Oct. 15, 2009

Flavors are authentic! Thanks Rhonda35 for posting.

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AmadeusBites

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Reviewed: Oct. 13, 2009

Real easy to make and taste great! I used green bell peppers as it adds a pepper taste (the red bell adds a sweet taste). It's your call though. You should simmer this (like a braise) for at least 1 1/2 hour. The meat will be SO tender, you will beg for more.

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eddiem

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Reviewed: Jul. 9, 2009

I love beef and buy sirloin frequently on sale for cooking in allrecipes.com recipes. This site helps me tremendously to make interesting meals on the fly. And this was good stuff - and called for just the right amount of cumin! Flavors are great together. If you're using a cheap cut of meat, cook it right or it'll be tough. This recipe is also a great starter for green chilie stew. I added chopped, boiled potatoe to stretch it, but it definitely took away from the flavor. Recommend making as is. Wrapped it up in flour tortillas, served with shredded cheese and sour cream. Thanks for the recipe.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

This was really good. I made it exactly as written, but cooked on low for about 1 1/2 hours. Everyone loved it!

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Kristend

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Reviewed: May 30, 2009

Not bad, but not as good as Bolners Fiesta Brand Carne Guisada. Theirs taste better and is much easier to make.

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Ryan

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Reviewed: May 21, 2009

I really liked the flavor of the meat. There is not much heat, but when you are eating it with a guacamole that is authentic, a salsa with heat, and Best Black Beans from this site, you cannot go wrong and will want to eat the whole pot. Of course, you must serve this with authentic corn tortillas and not the ones from the grocery store......It is an absolute party in your mouth!!! This is going into the regular rotation for the south Texas fare.

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cookhealthy

Cooking Level: Expert

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Reviewed: May 16, 2009

Loved this. I also used canned tomatoes and a green bell pepper as that's what I had on hand. Also added a chopped jalapeno, as we like the heat. HOWEVER, I used left over grilled steak for the beef and since I'd used a bit of mesquite when I grilled the steak, the meat had this smoky flavor that was WONDERFUL in this dish. thank you.

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FLYBANANAS

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

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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GormandJim

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 6, 2009

although this was good, it was the last to be finished. I made this along with my own carne asada recipe and everyone agreed my carne asada was much better.

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Di

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

This is a great way to cook an inexpensive cut of meat. I use this recipe whenever i feel like a steak taco.

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JC

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 11, 2009

Very Very Good. I followed the recipe exactly and this came out wonderful. Thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Terrific flavor! I have made this several times. The only substitutions I make are one 14.5 oz can of tomatoes per pound of beef instead of fresh tomatoes and fresh cilantro instead of the dried Mexican oregano. If you want more spice, use canned tomatoes with jalapeno peppers and a little cayenne. I really like that you can shop for inexpensive lean beef (bottom round, etc) and make something fabulous tasting like this for a better price than a Mexican recipe using fatty hamburger! Also, even though it is ready to eat after 30 minutes of cooking, it is even better after 2 hours. Last time, I made a batch with 5 pounds of beef because of the ease of prep and great flavor.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Feb. 4, 2009

This was a nice change from the ordinary!We never do anything different with our steak, just season and broil. I recall my mom making fajitas when I was a girl, but she used a package mix that just won't cut it in our home. This was better than the fajitas from when I was a girl. I would recommend one change, next time we will cut the cumin down by 1/2( it really over powered). Other than that this was yummy, and filling :) We added extra sharp cheese and some lettuce to the finished guisada, and this added more bulk. I made some white rice with beef broth, used 1 1/2 cups of beef broth to 1 cup of rice. A nice subtle side dish to the meal.

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sweetscudo

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Jan. 29, 2009

So good! Would deffinately make again!

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Christiana

Cooking Level: Beginning

Home Town: Fairfield, California, USA

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Reviewed: Jan. 29, 2009

I loved this recipe! I had been vigorously searching the web for an authentic carne guisada recipe. I had not had any since growing up at my best friends house who is Mexican. Turned out great, I did add two jalapenos chopped up because I love it spicy...I will prob even go for 3-4 next time. Instructions were very helpful, especially about adding extra flour to thicken the gravy. Thanks!

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Erika B

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Bedford, Texas, USA

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Reviewed: Jan. 20, 2009

Wow this was great! I used canned tomatoes with green chilis instead of fresh and added some jalapenos but otherwise stuck to the recipe and it turned out to be delicious. Definitely a recipe I will cook again!

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ttwebb1

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Reviewed: Dec. 7, 2008

The best! I followed this recipe to the letter and it turned out to be the best Carne Guisada my husband and I have ever had.....and we have had many variations. Hats off to the chef!

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Cat's Recipes

Cooking Level: Expert

Living In: Pittsburg, Kansas, USA

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Reviewed: Nov. 20, 2008

This was great! I only made a couple of changes for my kidney stone free diet. Beef is high in purines so I added a stalk of celery chopped, 3 T lemon juice and reduced water to 1/4 c. Also added corn starch to thicken sauce. I have a sour cream mixture that was great with it. It is 1/2 c sour cream, 1/2 c real mayo, and 2 - 3 T taco seasoning.

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Cobb

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Reviewed: Nov. 19, 2008

This was a great foundation for my Carne Guisada..I was raised with all the women cooking w/o measurements..so i didn't measure anything!..I used chunky salsa instead of canned tomatoes and diced up my own..I DID use the recipe and added comino, salt, pepper, and the chopped garlic..for a kick of flavor i used Sazon Goya seasoning..and simmered it for 30 minutes..it came out great!

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