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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MexCooknMama

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Nov. 15, 2008

I followed the recipe exactly as written, which I think is the duty of any reviewer. While I love cumin, this recipe has far too much of it. With each bite, my first thought was "cumin." Also, as a Texas boy, I find this recipe lacking in heat. After eating my first guisada-filled taco, I added powdered jalapeno to the remainder. The ratio of tomatoes to everything else is way too high; I would cut the number in half. Finally, this recipe makes a huge amount of guisada. I recommend cutting it in half. Overall, it is quite tasty, if overpowered by cumin.

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SDALLENHOU

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 6, 2008

Scrumptious! First of all, I made this in the crockpot. I used beef stew meat which I didnt brown in the oil, a 28oz. can of crushed tomatoes and subbed the water for beef stock. Served with tortillas, shredded cheedar and sour cream. The meat was so tender. Will definately make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Use tender beef

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Betty Boop

Cooking Level: Intermediate

Living In: Upland, California, USA

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Reviewed: Aug. 16, 2008

My aunt is a wonderful cook, and has been making this for years. When she makes it, she simmers it in an iron skillet then puts skillet and all in the oven for 30 min or until the meat is really tender and serves it with home made pinto beans. It is a family favorite.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Aug. 9, 2008

Made it twice now! Love it! My husband is hispanic but a VERY a picky eater and he liked it!

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InLoveWithMySoldier1026

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

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Reviewed: Jul. 19, 2008

This was the BEST. Made it for a discriminating family, it turned out excellent. I pretty much went by the recipe for the most part but added some mexican spices for a little saltier taste. Will surely make again.

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crissa1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 29, 2008

Great dish! I made it with pork and added a lot more seasoning (cumin and chili powder). Highly recommended!

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ChannaChick

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Reviewed: Jun. 4, 2008

Made this about a month ago and am making it again for dinner tonight. Few changes I made were I browned the beef, then the onions and peppers and put it in the crockpot. Added the rest of the ingredients, used one large can of tomatoes instead of fresh, added a small can of chopped green chilies and just let it sit and cook all day. It was fantastic. I did omit the water this time, b/c it wasn't necessary when I made it the last time. Also, the next day, I put the leftovers on the stove and addeda a can of black beans and it was a chunky meat chili. Served it both ways with cheese and sour cream. Big hit in my house and a great go to when I'm shuttling kids between baseball and dance this time of year!

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CARRIES921

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Reviewed: May 26, 2008

While I have no idea what guisada is supposed to taste like, I thought this was really good. I used stewing beef instead of sirloin, a can of chopped tomatoes instead of fresh, green peppers instead of red and ordinary oregano instead of Mexican oregano. I also added half a teaspoon of chili flakes to give it just a little bit of heat. I browned everything off and put it in the slow cooker for 5 hours and it was great in tortillas. Will definitely make again and again.

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Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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Reviewed: May 25, 2008

Amazing recipe. This is identical to the Carne Guisada I ate in Mexico. I wouldn't change a thing with the recipe.

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N3MEN

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Reviewed: May 19, 2008

This is really good. I found that I had to cook mine quite a bit longer for the meat to get 'tender.' I used canned crushed tomatoes instead of fresh (I have a tomato texture-hater in the house)and I did add green pepper as the author suggested. I'll make this again, but will probably use a cheaper cut of meat, as I ended up stewing anyway. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 9, 2008

Tastes just like home! I'm a Texan in London and was missing fine Mexican cuisine. This recipe was exactly what I was looking for. I did do a few things differently though. Believe it or not you can find Ro-Tel tomatoes in England at a few specialty stores. Instead of the vegetables I added two cans of Ro-tel. Skipped out on the cumin and added a generous helping of chili powder. Yum!

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Georgeanne Louise

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: May 3, 2008

Excellent. Very easy and even better the 2nd day.

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Brenda

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

This was very tasty, both as a stew over rice the first serving, and as leftovers spooned into tortillas as a quick burrito. We we definitely add this to our regular lineup.

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LES

Cooking Level: Intermediate

Home Town: Hastings, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 2, 2008

I've been looking for a recipe like this for a long time! The beef was tender and flavorful! It is flexible as well - for use in tacos, enchiladas and burritos! I didn't quite have all the ingredients on hand - like fresh tomatoes - so I used stewed tomatoes instead. I also thought the recipe needed more liquid so I added extra water to it and I covered it with a lid and let it simmer until all the other stuff I was making was ready. Thank you so much for sharing this terrific recipe! (P.S. it goes great with the Mexican Rice II recipe on this site)

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Megan

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2008

Yum!!!! Just the right mix of spices. Had cubed beef and simmered for 2 hours as suggested. Will be used again and again.

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DAMONLISA

Cooking Level: Expert

Home Town: Spring City, Tennessee, USA

Living In: Ringgold, Georgia, USA

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Reviewed: Jan. 31, 2008

I've rated this recipe before but changed one thing, which I believe, makes it really special. Add a splash ( or two ) of red wine while simmering. This deepens the flavor and complements the beef well. This probably doesn't make it "authentic" but you won't be disappointed if you decide to try it. Either way, this recipe is a keeper!

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Kathy

Cooking Level: Expert

Home Town: Centennial, Colorado, USA

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Reviewed: Jan. 9, 2008

If you are looking for excellent flavor without heat, this is the recipe for you. I was delighted to find that, even tho I did not have all of the ingredients on hand, the recipe adapted beautifully to my substitutions. I used 1 can of diced tomatoes, and had no bell pepper. I browned 2 lbs of beef stew meat instead of the sirloin, and simmered slowly for about 2 1/2 hours. The result was heavenly, and palatable to even my 20 month old grandson. Thank you so much for this recipe!

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E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Nov. 20, 2007

My husband and I really liked this, and we've had our share of carne guisada. My only changes were to use beef stew meat and a green pepper instead of red. Oh, and I didn't have fresh garlic, so omitted. After simmering for about an hour, it wasn't as tender as we like it, so I put it in the slow cooker overnight on low, with about a 3/4 c. of water.

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