How to Make Carne Guisada
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- เผยแพร่เมื่อ 23 พ.ค. 2022
- Host Julia Collin Davison makes a Texas favorite, Carne Guisada.
Get the recipe for Carne Guisada: cooks.io/3PkD6Ba
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Instead of browning only half the beef - I cut the big slices as Julia demonstrated, and then brown those on each side until golden brown and crispy. Then I cut those into cubes. I find that easier than babysitting a bunch of little cubes in the pot.
Yes! Cook them like steaks and then cut into cubes!
That's a great idea!! 👍
Kenji does the same thing in other recipes
Yeah, but won't end up with as much flavorful "fond" that sticks to the pot, and you'll needlessly lose some of the juice when you cut into those golden brown crispy steaks. And yours will not be as tasty as Julia's. There are no shortcuts when it comes to flavor!
The beautiful aroma came right through TH-cam!
There are actually a LOT of restaurants in Texas that serve carne guisada, so it Is very much restaurant food.
While that may be true in Texas, just is not guaranteed to be common elsewhere. I know of one restaurant here where I live that has offered Carne Asada, which is similar on their menu, along with the usuals.
@@johnhpalmer6098 l
I miss TX -they usually had carne guisada on their AllUcanEat bar
@@johnhpalmer6098 no it's not the same and this is a texmex dish not Mexican
@@chelleroberson3222 I didn't say it was the same, but it is similar as they both are done similarly.
Muy delicioso. Thank you Julia.
I cooked this plate today is amazing!!Thank for the recipe
I can’t wait to try this!!
Looks delicious!
Thank you, this is just what I was looking!
Nice and easy to make !!!
Yum I need to try this.
Very good job. Good technique. Seems a bit dry for me, I would have put the whole can of tomatoe, but that’s just my preference.
Looks delicious, ummmmm! Will try this Carne Guisada! Thanks for sharing!!
I have had carne guisada with potatoes in South Texas on numerous occasions, but I have never had it made with bell peppers. Most had pobalano peppers and a combination of jalapeno peppers depending on how spicy you can take. I've had everything from mild to "a full beer and a backup" before you take the first bite. The point I would like to make is...NOT ONCE have I spit any of this fine stuff out. Most of these recipes came from Grandma...and Granny knew what she was doing.
Interesting change in the presentation 🤔 👌 I like it!
While I respect the effort that is more a stew that that it intended to be. I am a
South Texans and we keep a bit more simple meat boiling or braised till tender in a sauce. I meat the meat till tender then meat to a make a amazing sauce then add meat back in. I will take from. The idea of adding big vegetables to flavor the broth with cooking and then rice them afterwords.
Great recipe...except in Texas CG has no potatoes.
I have never seen it served with potatoes... but I do cook it with them. 😎
True this is fake crap
Lovin this sauce more than the meat so I'll add more broth & herbs thankU ! 😋
It's made to eat like a burrito; if it's too liquid, it doesn't work.
LOVE IT!!! LOVE IT!!! LOVE IT!!! But when will we see our family members cooking together again??? We love that concept of ATK/CC!!!
@@sandrah7512 thank you. Create doesn't show me the crew as in the previous format, just the individual in the kitchen teaching & cooking alone.
Forget the potatoes, lime, and corriander, never had this with them in 20 years of loving this dish. Add 1 roasted and chopped jalapeno and use half of the bell peppers and replace them with pobalano peppers. Now you're talking real Tex-Mex.
THANKS :)
She should have her own show 👍👍👍👍👍
She does, or did, and may be on hiatus at the moment, called, Julia at home and aired on Pluto TV.
YES, I'm in luv!
Yeah..."Crap cooking."
Nice ✍️
I'm 💯% tex-mex and we don't add potatoes because then that's beef stew. We make it very simple.
amen!
❤
I get that it's only for the fond, but it would make me crazy to have only browned half the meat.
Well, if you noticed, the meat was all browned once it came out of the oven, but yes, you could brown it all if you want, but she just shows that it's not all that necessary.
@@johnhpalmer6098 I get it. Just the OCD in me.
Looks Yummers, I'm always looking for something new to fix for my neighbors whom are food challenged or afraid to try anything new / different than back home cooking,
I’m not food challenged lol but will you come make food for me. 🤗
Brown all the meat, the more fond, the better. Leave out the bell (green) pepper and oregano, and chop a couple poblano peppers up instead; I add a jalapeno. Add at least one more tablespoon of cumin, if not two. Use beef broth, not chicken broth; it's a Texas-Mexican beef stew. Make your own tortillas; it's easy. James, in Texas, and in the middle of Tex-Mex country. 😎
I know a lot of folks that are in south Texas that put in Bell and oregeno. SO it's really where your from and what your taste is for it. I do both poblano and bell with a little mexican oregano new the end.
Great Receipts
Looks wonderful. Definitely better than my own mother's take on the dish. My only critique is that you did not make the statement that you usually make with Hispanic dishes, which is that the recipe will vary from region to region and from family to family.
I could see this being a good recipe for venison!
Here in Tx thats a common deer camp dish. Since venison is dry/lean we use more liquid and as mentioned above, def use roasted poblanos instead of bell peppers. Venison is perfect in this dish with these spices. Its 50/50 whether to add the other veges. If not we serve with rice and frijoles. Fantastic. Thanks, Julia!
Maybe you can make a video on how best to clean the ceramic pot afterwards!
Sprinkle it with baking soda, add water a few inches up the pot and set to boil. As it boils gently scrap down the sides and bottom with a wooden spoon or spatula. It should be clean in a few minutes. Works every time for me!
4:22 Julia has a lovely hat there
In the Texas Hill Country it is more common to use a poblano pepper or two instead of bell pepper.
But I'm sure it is delicious (if milder) with bell pepper if you are unable to find poblanos.
My families from Burnet and Bertram; I'm in Houston right now, and I have a cousin near Fredricksburg. I love me some poblanos. 😎
I use green chilies or jalapenos. Bell Peppers are wimpy
San Antonio here and never poblanos
@@426superbee4 poblanos are not TexMex
@@chelleroberson3222 Really i don't know if they are or not? But can use them, I don't use them> I love the taste of green chilies and Jalapenos. And use them to replace Bell Peppers
Imma born and bread Texan. West Texas to be exact. I had a Carne Guisada from my favorite taqueria down the road from me just this morning for breakfast. But I have never and I mean ever had potatoes and bell peppers in my Carne Guisada. And I’ve had 100’s of burritos from all over Texas. Also. Your tortilla choice was no bueno. You need a much thicker tortilla as to make sure and hold all the meat and gravy.
San Antonio here and she bastardized a perfectly good texmex dish
West Texan here also!!! I've never seen potatoes either. But, I love potatoes, might be a good addition.
Yep, this is a white northerner's version who has clearly never had the real deal!
I seen them serve it with mash potatos, but never potatos in it. South Texas they put Bell peppers in it.
Sorry - no green bell peppers - acid reflux. Use yellow - orange - red bell peppers and hell yes ! chow down time !
👏👏🙏
RGV responding, "Noononononono..."
What can we use for a gluten free replacement for the all purpose flour because my goodness this looks good.
Corn starch
Can you just throw cornstarch in it the way the All Purpose Flour was thrown in?
@@cheryellecrane5615 honestly you could probably skip the thickener altogether, but if you insist you should mix the corn starch with about an equal part cold water then pour it in. Definitely do not just dump the cornstarch into the hot liquid of the stew
White rice flour. I use this all the time for thickening gravies and sauces and it tastes just the same.
Try a bit of masa, it not only thickens but adds a nice "southwestern" flavor also.
What temp in the oven?
My gas burner cooks too high so I can't babysit it on stovetop.
Yesterday i made this and i used Beer rather than water >> IT WAS EXCELLENT! >>> Its was some thing that i wanted to try out! IT WAS EXCELLENT YUMMY more flavor and richer tasting
First off, REAL Carne Guisada is a staple on the menus of Texas Mexican restaurants. Secondly, traditional Carne Guisada doesn’t have potatoes, nor do we add chili powder, lime juice as a topping or bake in the oven.
First off...your wound up tight...loosen up..secondly..there are many versions to every dish on earth...none are wrong..just different..the idea is to take away ideas that you (not you..your not open minded) might integrate in your dish..btw cooking in the oven works just as well as on the stovetop..oven cooking is a great idea for some...so don't knock it til you try it..
th-cam.com/video/_j20mU9zcdw/w-d-xo.html
Hay dios mio! 🤦🏻 I’m pretty sure the Mexicans attacked the Alamo because those gringos put potatoes in carne guisada.
Yessss. That’s what I said.
😂😂😂😂😂!
💯🤣😂👏🤣😂👏🤣😂👏
I make this all the time and only use potato as a thickener. No chicken broth only add water if needed. I have a Resturant recipe that people stand in line for. You have to many spice. Only need salt pepper garlic and cumin. Beef onion celery and potato. I would put Spanish rice on tortilla and put meat on top.
All of the cooking shows use the saddest flour tortillas. At least get some raw flour tortillas or some ones from the Mexican market.
For real tho!!
Fresh herbs and tomatoes and no potatoes this would be perfect 😮
looks like shes using a western style bunka. can you share the maker?
Yeah you lost me with the canned tomatoes, tomato paste and bell peppers, I'm sure it tastes good but quite sure not the same as it supposed to taste
Right ?
I was thinking the same. Like why?? 🤦🏼♀️
The outcome of this recipe definitely looks delicious, but let's face it, it literally takes HOURS to make, from beginning to end... Oh well...
I guess it's true that good things come to those that wait. Wish I wasn't so impatient!!! 😁
That's okay. I cook my beef Stew for 5 hours so......
You can use an instant pot to cut down on the time. It won’t be quite AS tasty but still pretty good.
mmmmmmmmmmmmm
ok to skip the onions?
Magi
What's the knife? Don't recognize.
Add some mexican crema and some queso fresco
It's texmex not Mexican
Julia cuts her onions different than the tutorial on cutting onions!!!!
Why do you allow scammer spam on your show?
I just reported it just now.
Some questionable commentary here at the start about the origin and practice of this dish.
can we really get her to stop saying Harina the wrong way? the H is silent in this Spanish word.
Am I the only one that thinks that looks a little bit dry?
It's not Mexican it's texmex
You say it's "Not restaurant food"? This dish is served in most Mexican,Tex-Mex restaurants in Austin.Where do you get your worthless information?
I'm in west Texas and you can get it in every single restaurant here. Best are carne guisada breakfast burritos!
This woman should not be showing how to cook carne guisada , she doesn't know real carne guisada
that's not carne guisada... i'm sure it's tasty, but no
I wish dear our Julia would not touch raw beef with her bare hands. Odd, I know. But I fear blood-borne illness. I wear gloves when handling any raw meat...especially chicken. And I wash my hands every time they come into contact with an eggshell. Better safe... 💥💥💥
Terribly inauthentic recipe. I normally love test kitchen but am a San Antonio native and this ain’t it.
That dish is from Puerto Rico not Mexican
DIFFERENT type of “carne guisada,” bro. 😉🇵🇷
This is the texmex carne guisada not Mexican and she bastardized it
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This ain't carne guisada