Mom's Carne Guisada Recipe -
Mom's Carne Guisada Recipe
  • READY IN 30 mins

Mom's Carne Guisada

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
Mar 09, 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's VERY good!

Most Helpful Critical Review
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"

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.

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 ) .

May 02, 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!

May 23, 2007

Just like grandma used to make! I followed the recipe but, instead of water I used beef broth and ended up with a yummy gravy.

Aug 08, 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.

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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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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