The old slurry. Not exactly a "secret", just something anyone who's never been a cook in a restaurant wouldn't know. And for anyone reading, you mix equal parts flour and water. When you're dealing with flour, you're dealing with science (not a poke at you, Camp, just stating facts).
2 cups of flour, 2/3 cup lard, 1/3 cup warm water 1 1/2 teaspn baking powder and 1 teaspn salt ....this is a classic recipe...White WIngs does work in a pinch :p White Wings tortilla mix from Pioneer Flour Mill ( owned by Guenter family who came to San Antonio 1851)
My wife and i lived in Texas back in the 80's. Had this dish at least once a week. Move to California in 1990 and could not find it anywhere for the next 30 years. Moved to New Mexico a d still can't find a restaurant that serves it. Went on line and found a recipe by Martha Stewart of all people. We make her recipe frequently and are now happy campers.
Lived in Corpus, McAllen, and Brownsville over 20 years.There was a tiny mom and pop restaurant on the way to South Padre from Harlingen, "Elva's" in Los Frensos . My Tejano workmates took me there on a fishing trip on the way to South Padre. I never went near the airspace without stopping in. Huge Carne guisada beef tacos, tender stewed beef, grayish, black pepper gravy, so juicy wet with the gravy dripping you have to eat it on a plate with a knife and fork. Just give up on the aluminum foil if you order it to go. I eventually had it all over South Texas, but that little place was the best. God I miss South Texas food.
One of the things I do for mine is to brown the meat, remove it, and then use the flour to make a bit of a roux. I prefer to have the flour taste cooked down as opposed to adding it later in the cook. Generally makes for a more well-incorporated gravy. And I finish with some butter. Thanks for the video!
It looks like making a medium brown roux from oil (or other fat/oil source) and flour (harina, tortilla mix), then adding in diced onion, celery, and bell peppers once the roux is ready, would do it. Brown the meat and add to the roux, and from there, combine the two and continue like he did, would do about the same thing as Joe did, but with added taste and richness. The raw flour and water near the end as a thickening agent should work, but you'd want enough time cooking so the flour loses the raw edge and everything incorporates. It looks like Joe's method would do that fine too, but my instinct is to start with a roux and the mirepoix / trinity. (Nothing wrong with a little French zing to the Tex-Mex cowboy / vaquero vibe going on.) :)
I am from south Texas and our mom taught us to use fresh garlic, cumin seeds, and peppercorns which we ground using a molcajete. We brown the meat then sauté the onions before adding the flour, spices and tomato sauce. Yours looked delicious though it amazes me how there are so many different versions of carne guisada.
I was thinking the same, never made carne guisada before but most stews start off the same way, it isn't the be all and end all. Too hot here for that at the moment, will be saving the recipe for next month 🙂
@@jhnshep this is a year round breakfast taco. Just carne guisada in a flour tortilla. And I like a tomato based red salsa that's hot like Serrano or habenero
I concur with you as well Aide, I was taught the same way but the only difference is we add the green bell peppers to give a contrasts to the saltiness of the other spices. Great Shhhhhhtufffffffff! Thanks Joe!
I am a Corpus Christi Texas Native (now in California) Got SO EXCITED when I ran across this recipe, they do not have this type of cooking here in Ca, so I can't wait till I try this out!....Thank You Joe!!
If you want to make this so it has a very strong beef flavour, brown the meat in batches to get some actual carmelization on it. Further if you want to thicken it without flour (or any starch), use about 5x as much onion, and brown them in the tallow/fond slowly until they caramelize themselves, _then_ add the seasonings and the tomatoes, and then add the water and previously browned beef. By the time the liquid has reduced a few hours later, the sugars and the pectin in the vegetables will result in a sauce with texture and body.
Having cooked for over 59 years and been a competitive and professional chef/Pitmaster, I was going to make many of the same suggestions. Crowding tends to boil the meat rather than utilize the Maillard effect.
Carne Guisada recipes are like Chili, everyone has their own version. Here in San Antonio you can tell a great TexMex joint by how they make tortillas. The mix is edible but a tortilla made without pork fat is just no bueno! Orale!
True. A hole in the wall joint I buy my Tortillas at, buys Lard from a family member of mine who processes their own Hogs. I make my biscuits with pure lard, always have, always will.
as a south texan - i LOVE me some Carne Guisada breakfast tacos! Next time try tossing the meat in some flour before you cook it, (and smaller batches) then instead of simmering on a stove top, put it into your smoker (or oven) at 325 for 3ish hours. Right before you put it in, scrape all the bits off the bottom of the pan. I also use beef stock vs water...and I had 2tbs of tomato paste as well. Either way - i know what I'm having for dinner this week :)
Mexican cooks were (are) geniuses for getting as much flavor out of tough cuts of meat. A mexican (or any latin american cook) had to make a delicious meal out of whatever they can afford. This is something that Americans have forgotten and need to remember in these hard times. Bravo Chef! Much love from Vermont. 😍
I can't tell you how much I've enjoyed your channel, and your cooking style! I'm 68 years old and just love food. Every time I watch you cook I think I gain another pound of weight! 😊Thanks Again .......JOE
I miss valley food, south Texas has some of the best food in the nation. I've traveled this country from coast to coast and boarder to boarder, and anything south of Houston is amazing.
You need to eat that with some pico, salsa, and cheese. Surpising being from El P you have never had it. For those who don't want to make tortillas from Texas, check out the ready-to-cook Mi Tienda brand in the refrigerated section. Those are the ones I use. HEB also sells a Carne Guisada seasoning. Get that and the borracho seasoning for your beans and you are good to go. Thanks for the video! I just made borrachos yesterday, I might make some Puerco Guisada tomorrow! God bless for going down to Uvalde to support.
Been making similar off and on for years. Nice to know that it actually has a name! My version would add mild green chilies and fresh garlic, replace 1/2 of the water with beef stock, and be seasoned with my homemade Taco Seasoning (A LOT of Cumin, chili powder, garlic powder, onion powder, salt). I'm diabetic, and those little packages of seasonings from the grocery store contain an obscene amount of starches and sugars. On that topic, no need to thicken it with flour or other starches if you remove the lid for the last hour or so and let the water cook out...which is why I cut the beef stock 1/2 with water at the beginning. When you cook something down to thicken it, it concentrates the flavors...sometimes too much. The tortilla machine was impressive. When I was younger, healthier, and immortal, I had a special "rolling pin" which produced the perfectly-sized flour tortillas every time. It was glass and at one time said "Corona" on the side. You simply rolled out the tortilla until it extended from the bottom to the start of the neck...
I miss eating Carne Guisada daily when I lived in San Antonio.. Being back in Chicago, I've longed for the taste with melted Cheddar Cheese & Pico De Gallo on top.... Thanks for the video and recipe... Now, to make some!!! 👍👍
I live in SoCal, so making this for my family gives it more of a "home style" feel recipe for my family. Its something you don't see in restaurants at all here, mainly traditional mexican food, street tacos, birria, Asian fusion, etc.
Love it! My wife and I grew up in South Texas, and we make carne guisada probably once every week or two with a "cheater" version of the recipe. It uses Rotel tomatoes and cream of mushroom soup and goes in the instant pot for about an hour. We usually serve it with rice and pan de campo.
@@Me-wq7jc This is Joe's channel and I don't want to intrude. If he says OK I'll share the recipe I have from my parents who grew up in a small town called Falfurrias, south of Kingsville. My wife grew up in Kingsville and she makes it at least once a month. It's a simple regional "country bread".
Ro-Tel tomatoes and green chilies (you can get mild or hot, fire-roasted, etc.) are great. I learned to use them from my mom and grandmother. (Texas, Anglos.)
Green chilis are Great in about every thing. Matter of fact i quit buy bell peppers and went to green chilies. More flavor and a mild heat. Now its Jalapenos chopped up> i use that for green chilies now
My mom taught me how to make this when I was a kid... I make it a few different ways using onion and green bell pepper or with Hot rotel... another thing I do is when I'm Feeding alot of people you can use Hamburger meat ( Carne Picada) and use the same ingredients only it's super fast to make and tastes just as good in a taco ... typically when making this dish I make it with spanish rice and refried beans but another alternative is mash potatoes not very mexican but dont knock it till you try it! plate your meat up with a big scoop of potatoes and ladle on some of the gravy on top and you"ll see!! BTW better make more than 16 tortillas!! LOL hope this was helpful...
Been makin beef tips fo over 40 years. This is just a branch of it! Great stuff and such a great dish!! He has two different spices. My mom took cooking classes from 1950-1975. From all over the world. Thank you mom for all your knowledge and cooking with yan!!
The fact that you're from San Antonio and never had C/G is a shock to me! I've lived there, as well as S. Texas all my life, and C/G is a staple for breakfast tacos everywhere! I liked your recipe near as well as mine, so I guess I'll give 'er a try~ thanks, Joe!
This brings back memories. I remember my buddy had taken me to his family's house in Corpus Christi. His Mom had made some Carne Guisada with potatoes for us. That was some of the best food I've ever had.
I grew up in south texas. Flour Bluff just mins. south of Corpus Christi. I have been waiting for this recipe my whole life! I've had friend's moms cook this over the years and I wanted this as a recipie. thank you!!!
I'm from Southeastern Wisconsin and there are a couple Mexican restaurants here that serve carne guisada. I've been eating it all my life and never knew it had a name. I always called it "beef chunks". I love to put it on corn tortillas with refried beans, Mexican rice and cotija cheese. I can't wait to try this recipe. Thank you!
Just a little tip I learned from my uncle about making homemade flour tortillas. Use boiling hot water, not warm or tap hot water. Trust me it’s a secret and it works very well. It makes your dough very elastic E and they come out super soft when you cook them. Just a tip good luck
although im sure the Carne Guisada above will taste good if you want to bring it to a new level just follow this couple of tips 1)brown the meat in small batches if you put it all at once you lower the temp so much that it just boils in its own juices you dont want it grey you want it brown also dont forget to dry the meat before . 2)when you finish with the meat put the onions in (and any other vegetable you prefer) by themselves and wait until they get translucent when this happens throw your spices in that way you release all the aromas and become stronger just 20 30 seconds are enough then you throw the flower in and you stir until you get a roux and you have cook all the raw flour taste away . 3) now it is the moment to add the water or even better some beef or vegg. stock when it starts boilling add the meat and tomato and cook in low to medium heat if it gets too thick and its not ready yet just add some water and dont forget to taste if it needs salt or anything else you like . its a beef stew its great . hope my english are good enough and not to confusing .peace and cook with love like smoking joe
Hello from Germany. here we call it a standard goulash sauce, which we would eat either with potato dumplings or noodles, tastes very delicious and I think that's the first time I've seen someone eat it as tacos.
Well I’m sure the basic concept of goulash and carne guisada are the same, but of course there’s a few key ingredients that makes them a bit different from each other. but yeah, we love to put carne guisada in tacos, especially with cheese added to it. It’s also great as a plate with rice and refried beans
Lots of German immigrants in south central Texas. Most towns in the hill country of Texas have German names; Fredericksburg, Kerrville, and New Braunfels, just to name a few. They're the ones that started making tortillas with wheat instead of corn.
Oh He’ll yeah! Love me some carne Guisada. I like mine with cheese! Thanks for the shoutout! You want to amp up that taco? Start with a layer of refried beans, cheese, a strip of bacon then that Guisada on top! 😎
Just saw this video and subscribed to your channel because you are one of those people that have that special thing when it comes to these sorts of channels - you enjoy what you are doing and it genuinely shows through your presentations. Also, your videos are extremely accessible to the viewer.
When I lived in San Antonio around 2003-2006 I alway ate a Taqueria Jalisco on Fredericksburg Road just under the loop. I order 2-4 carne guisada tacos with warm flour tortillas. They came with a red taco salsa and it’s still to this day one of the best foods I’ve ever had. If you make this recipe and do a dried red Chile salsa recipe it’s out of this worlds. Carne Guisada con Salsa Roja!!
I've been eating that for my entire life and never knew what it was called. My dad was from Texas, and did some of the best cooking, but he never gave it a name! 😂 Great job!
I made carne guisada for the first time today using (mostly) a recipe from Arnie Tex. It came out great. Your recipe looks awesome as well. As soon as I eat this batch I’ll give yours a go! 👏🏼👏🏼👏🏼
Nothing beats good Carne Guisada and fresh homemade tortillas. Growing up in Corpus Christi it’s definitely a south Texas staple. I live in North Texas now and no restaurants have this. I make my own.
Great video Joe. We are from El Paso originally but moved to San Antonio for about 20 years. We are now back out here in La Mesa cuz we missed the chiles too much! Two things we definitely fell in love with out there was fajitas and carne guisada. Oh and of course we miss HEB really bad!
I'm from San Antonio but been living and working up here in Las Cruces, they don't know what carne guisada is🤦 lol, I miss it so much that and HEB and Bill Millers!
I worked in construction in San Francisco. There was a Latino family who would make homemade food and drive to construction sites to sell lunches. One time I had carne guisada, the only time I've ever had it. My mind was blown. Amazing stuff.
This is definitely gonna be on the menu in my kitchen! This looks top shelf! Thanks for the video and the new addition to family dinner, breakfast, midnight snack even! 👍🤙
My hispanic amigo, Sergio Rodriguez, use to make this, he called it Rodriguez Rodriguez Ranchero... Great stuff, I ate 21 big tacos in one sitting... Thanks.
This looks great. I've never made carne guisada, but I'll love trying this recipe, with a few of the suggestions from the comments. (Given how lean that meat was, and that you're using beef tallow as the oil source, I would've left in the fat trimmed off. For that amount of meat, plus added onions, tomatoes, any other veggies, the fat is fine, it'll just enrich the gravy / sauce base.) -- Lots of great Tex-Mex food and of course Texas BBQ. I'm Texan, I'm Anglo, so I didn't grow up with as much knowledge of Mexican and Latin American cooking, or fixing recipes homemade. But I grew up like most Texans, eating lots of great Tex-Mex food, also some great Louisiana Cajun and Creole food occasionally. This is one of the real strengths of Texas and the Gulf Coast, and something the prejudiced folks do not understand. We'd miss out on a huge portion of our culture without the blend of all these to give us such great things.
Man, how right that is. Tex-mex is uniquely Texan. But having the mexican food influence and as you astutely pointed out, the cajun influence (stronger as you head east for obvious reasons lol, it's not too pervasive here in DFW) really does add to the incredible variety we are blessed to appreciate. I'd even point out that we have a very strong asian presence as well, notably Korean and Vietnamese here in DFW. My wife is Cambodian, and she adores Asian food of all ethnicities, so I've been made aware of this extra presence that I had no knowledge of prior to meeting her lol
WOW, that looks awesome!!! I had never heard of Carne Guisada until I traveled, through Texas and stumbled upon it at a restaurant and like you, I was hooked on the first bite.
We usually throw a layer of refried beans down on the tortilla first then the garnet guisada, it helps keep the tortilla from getting soggy from when we order them to when we're on a construction site. It suprised me that most people outside of northern Mexico and south Texas had never heard of or tasted carne guisada.
Looks great! My mom always taught me to just cover the bottom of the pan with floured meat, brown, remove Nd do the next batch. That way, it definitely gets the meat brown. Takes a bit longer, but it's worth it.
So I live in Hawaii currently but grew up in San Antonio. Lack of authentic Tex-mex created a necessity for me to cook my own. Cheat code guisada from dozens of cooks Sear the hell out of the chuck on a flat top Chop into bite sized cubes and throw in pressure cooker Per lb of meat add: 1 tsp onion powder 1 tsp garlic powder 1 tsp toasted and ground cumin seed (gotta use whole) 1/2 tsp black pepper 1/2 tsp chili powder 1 cup salsa (cantina from Costco is good) 1/2 cup chicken or beef stock Mix up and pressure cook for 35 mins Once cooled depressure and thicken gravy with Wondra flour. Simmer until thick. Salt to taste. I used to add more comino but it really does a number on the old guts so 1tsp per lb of meat is what I found was a decent balance. So bomb and ono. Good in a flour tortilla or just serve over some Spanish rice with shredded cheddar and some sour cream. It’s even better the next day.
Delicious! Followed recipe exactly except I replaced the water with Beef Bone Broth from HEB. We loved it!! Served it over fresh flour tortillas with Cotija cheese.
Damn brother Joe! That looked magical, those tortillas screaming for their luves🤣 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🤘
Grandma taught me this recipe before she passed and my mother m law taught me her version as well. Can’t believe you had to travel to south Texas to try it. Been in DFW all my life and been eating it since I was a wee lad. Nice video.
I absolutely love carne guisada! My favorite Mexican restaurant makes it and I order it every time I go! Now I can make it at home! Thanks so much for the recipe! You made it so simple.
Bro! I love watching you and the great food and work you do for the great people back home. This had got to be one of my favorites though. Great memories of my mom making this great dish. With some rice, frijoles and fresh flour torts I could actually smell the meat cooking! That's some good back home cooking right there. Keep posting please!!!
We have this all the time at our favorite Mexican restaurant. The ;base of their gravy is their cooked salsa. Their spin is to add carrot coins and bite size pieces of potato. Served in a heavy crockery bowl with their tortillas. On the side. We use the tortillas like a dipper and scooper. Yum. Will have to try yours.
I was born and still live in San Antonio and let me tweak it a bit because that's not the TRUE Tex-Mex carne guisada recipe that I know and love. Sauté the meat with onion, bell pepper and fresh garlic, once it browns add the flour so you can cook out the raw flour taste which he doesn't do. I would say about 3 to 5 minutes. Basically you're making a roux. Then add your water and spices including chili powder (2 tsp or so). He didn't add bell peppers or chili powder which surprised me. Add those 3 suggestions that I made and it will be even better.
I've seen people add bell peppers and other things. I bet they all taste great. I'd like to add a little bit of heat next time. Maybe a couple of Habaneros🤘
My grandmothers would use hot water and lard in the tortillas,good Lord they were good! Grandmothers, my aunt's ,cousins mom and my wife all cook this wonderful stew. They have a similar way of cooking beef kidneys. I love that one. Pure South Texas baby!!
I used to have this at a little mom and pop stand in the middle of nowhere outside of San Antonio when my uncle took us to his ranch. I learned an important lesson from that restaurant. Always go where abuelita is making the tortillas and doing the prep.
I grew up in the Alice/Kingsville/Corpus Christi area and learned to make carne guisada using RoTel. Those tomatoes are fire roasted as well, plus it adds the green chilis for a bit of a kick. If you like it even spicier, you can use the RoTel Hot, which uses habaneros.
South east Texas here and this looks just like what we make. It’s so delicious! I put a little cilantro, white onion, and a little lime juice on mine. Subbed…this seems like a great channel.
Hey Joe Great recipe I grew up in deep south Texas our Ancestry was Canary Islands grew on the Spanish Land Grant's left to us by our Spanish ancestors we cooked Carne Guisada outside dug a hole in the ground threw some mesquite logs in it lit it and hung the Cast iron Dutch oven above it let it cook all day we paired it with Pan de Campo also cooked on the fire in a Dutch oven with coals on top of the lid a perfect pairing for the Carne Guisada
Really nice. As simmering already said tons the raw meat in flour before browning and do smaller batches. I'm from the RGV and miss Carne quisada in restaurants. The don't make it in California and few in west Texas. Fortunately my wife learned how to make it from her mom. It's the best! Thanks for sharing the recipe.
The number one dish in Mexican restaurants in West Texas is Asado, which is a braised meat like carne guisada. 90% percent of the time they will have carne guisada on the menu, unless your at a Tex-mex restaurant.
I made some the other night and it was so good. I had to wait to get my bag of White Wings Tortilla mix first. They don't sell it here in L.A....but after shopping around online, the best price I got was from Walmart and they shipped me the big bag at a real good price. In fact it came from the Uvalde store. I told a friend of mine from San Antonio that I'm going to share some of flour with her and she was excited. She usually have to go to a restaurant to get authentic tortillas here in L.A. Bonus was the price was significantly cheaper than what Amazon offered.
The only adjustment to the recipe I would make if I made this again would be a much bigger pot, or cook the meat in two-three batches. The meat overcrowding steamed more than it "browned" creating more chewy, tougher meat. Otherwise the flavors are all on point and would recommend!
Been making Carne Guisada for years in our family. There is a seasoning mix that we buy that is very good. I am going to copy this recipe soon. It looks so good!
Hot Damn Thank You! I’ve been wanting a recipe for years! My BFs mom used to make it, but the family would never give me even a hint of the recipe! Moved to Dallas 20+ years ago and nobody has even heard of this! Oh, it’s a TACO if it’s wrapped regardless of the size.
Hey thanks for sharing this recipe my abuela would make this with beans and rice on Wednesdays for lunch and all of the men would come to eat with my abuelo. All of the tios and primos would be there! Great memories!
This has been my go-to carne guiasada recipe since I first saw the video a few months ago. Have made it at least four times since, and is going to be our Christmas dinner tomorrow.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Hell yea joe that’s was great and the secret is out haha I appreciate the shout out and that ole white wing is legit !!!
The old slurry. Not exactly a "secret", just something anyone who's never been a cook in a restaurant wouldn't know. And for anyone reading, you mix equal parts flour and water. When you're dealing with flour, you're dealing with science (not a poke at you, Camp, just stating facts).
Just a thought: A silpat on the top of your dough ball allow the dough to form better without sticking.
2 cups of flour, 2/3 cup lard, 1/3 cup warm water 1 1/2 teaspn baking powder and 1 teaspn salt ....this is a classic recipe...White WIngs does work in a pinch :p White Wings tortilla mix from Pioneer Flour Mill ( owned by Guenter family who came to San Antonio 1851)
My wife and i lived in Texas back in the 80's. Had this dish at least once a week. Move to California in 1990 and could not find it anywhere for the next 30 years. Moved to New Mexico a d still can't find a restaurant that serves it. Went on line and found a recipe by Martha Stewart of all people. We make her recipe frequently and are now happy campers.
Lived in Corpus, McAllen, and Brownsville over 20 years.There was a tiny mom and pop restaurant on the way to South Padre from Harlingen, "Elva's" in Los Frensos . My Tejano workmates took me there on a fishing trip on the way to South Padre. I never went near the airspace without stopping in. Huge Carne guisada beef tacos, tender stewed beef, grayish, black pepper gravy, so juicy wet with the gravy dripping you have to eat it on a plate with a knife and fork. Just give up on the aluminum foil if you order it to go. I eventually had it all over South Texas, but that little place was the best. God I miss South Texas food.
One of the things I do for mine is to brown the meat, remove it, and then use the flour to make a bit of a roux. I prefer to have the flour taste cooked down as opposed to adding it later in the cook. Generally makes for a more well-incorporated gravy. And I finish with some butter. Thanks for the video!
It looks like making a medium brown roux from oil (or other fat/oil source) and flour (harina, tortilla mix), then adding in diced onion, celery, and bell peppers once the roux is ready, would do it. Brown the meat and add to the roux, and from there, combine the two and continue like he did, would do about the same thing as Joe did, but with added taste and richness. The raw flour and water near the end as a thickening agent should work, but you'd want enough time cooking so the flour loses the raw edge and everything incorporates. It looks like Joe's method would do that fine too, but my instinct is to start with a roux and the mirepoix / trinity. (Nothing wrong with a little French zing to the Tex-Mex cowboy / vaquero vibe going on.) :)
I was just gonna say the same thing. Nothing beats gravy made from roux
I usually blend part of the meat (more fatty chunks) with onion and tomatoes to make the gravy flour-free yet tick.
Ground toasted tortilla chips as a thickener
@@PrzemyslawSliwinski That, or you can use a lot of onion. Like, a lot lol
I am from south Texas and our mom taught us to use fresh garlic, cumin seeds, and peppercorns which we ground using a molcajete. We brown the meat then sauté the onions before adding the flour, spices and tomato sauce. Yours looked delicious though it amazes me how there are so many different versions of carne guisada.
I was thinking the same, never made carne guisada before but most stews start off the same way, it isn't the be all and end all. Too hot here for that at the moment, will be saving the recipe for next month 🙂
@@jhnshep this is a year round breakfast taco. Just carne guisada in a flour tortilla. And I like a tomato based red salsa that's hot like Serrano or habenero
I concur with you as well Aide, I was taught the same way but the only difference is we add the green bell peppers to give a contrasts to the saltiness of the other spices. Great Shhhhhhtufffffffff! Thanks Joe!
I remember mom using the garlic and the cumin seeds and pepper corns and tomato in the molcahete'.
Mcallen TX here!
I am a Corpus Christi Texas Native (now in California) Got SO EXCITED when I ran across this recipe, they do not have this type of cooking here in Ca, so I can't wait till I try this out!....Thank You Joe!!
Im a fellow Robstown native we grew up with carne guisada.So many mexican restraunts around and it was always on moms weakly rotations.
@@legendkilla3rdI grew up in Calallen this is my favorite taco 🌮
Crane Guisada is more a home made dish. I live in southern California and you can request this at a restaurant and they will make it for you as well.
Same here, I'm miss donut hole tacos😢
If you want to make this so it has a very strong beef flavour, brown the meat in batches to get some actual carmelization on it. Further if you want to thicken it without flour (or any starch), use about 5x as much onion, and brown them in the tallow/fond slowly until they caramelize themselves, _then_ add the seasonings and the tomatoes, and then add the water and previously browned beef. By the time the liquid has reduced a few hours later, the sugars and the pectin in the vegetables will result in a sauce with texture and body.
Having cooked for over 59 years and been a competitive and professional chef/Pitmaster, I was going to make many of the same suggestions. Crowding tends to boil the meat rather than utilize the Maillard effect.
You must be from Texas. That's how we do it.
@@kateg7298 I'm from Nova Scotia, but that is a great compliment to wake up to.
Don't mess with Texas.
Do you ever flour your meat first?
@@gailpippin9761 Not generally, but I do make sure it's dry first, then I add the seasoning, and then immediately brown it.
Carne Guisada recipes are like Chili, everyone has their own version. Here in San Antonio you can tell a great TexMex joint by how they make tortillas. The mix is edible but a tortilla made without pork fat is just no bueno! Orale!
True. A hole in the wall joint I buy my Tortillas at, buys Lard from a family member of mine who processes their own Hogs. I make my biscuits with pure lard, always have, always will.
carne guisada is cooked in all homes in northern Mexico. flour tortillas are eaten daily.
as a south texan - i LOVE me some Carne Guisada breakfast tacos! Next time try tossing the meat in some flour before you cook it, (and smaller batches) then instead of simmering on a stove top, put it into your smoker (or oven) at 325 for 3ish hours. Right before you put it in, scrape all the bits off the bottom of the pan. I also use beef stock vs water...and I had 2tbs of tomato paste as well. Either way - i know what I'm having for dinner this week :)
Mexican cooks were (are) geniuses for getting as much flavor out of tough cuts of meat. A mexican (or any latin american cook) had to make a delicious meal out of whatever they can afford. This is something that Americans have forgotten and need to remember in these hard times. Bravo Chef! Much love from Vermont. 😍
wut lol. Go away and preach your racist bs elsewhere
Real talk🙏
Honestly if all cultures would start conversations with meat n sausage. We would all get along.
@Harupert Beagleton correct
I always liked the way Mexican meat is seasoned!!!💖
I can't tell you how much I've enjoyed your channel, and your cooking style! I'm 68 years old and just love food. Every time I watch you cook I think I gain another pound of weight! 😊Thanks Again .......JOE
I miss valley food, south Texas has some of the best food in the nation. I've traveled this country from coast to coast and boarder to boarder, and anything south of Houston is amazing.
Probably the best food video on YT! Being from Corpus, I know that when it comes to cooking Tex-Mex abuelitas are gospel.
You need to eat that with some pico, salsa, and cheese. Surpising being from El P you have never had it. For those who don't want to make tortillas from Texas, check out the ready-to-cook Mi Tienda brand in the refrigerated section. Those are the ones I use. HEB also sells a Carne Guisada seasoning. Get that and the borracho seasoning for your beans and you are good to go. Thanks for the video! I just made borrachos yesterday, I might make some Puerco Guisada tomorrow! God bless for going down to Uvalde to support.
One of my favorite dishes. Just a big plate of it with red rice and corn tortillas and I'm in my happy place.
Been making similar off and on for years. Nice to know that it actually has a name!
My version would add mild green chilies and fresh garlic, replace 1/2 of the water with beef stock, and be seasoned with my homemade Taco Seasoning (A LOT of Cumin, chili powder, garlic powder, onion powder, salt).
I'm diabetic, and those little packages of seasonings from the grocery store contain an obscene amount of starches and sugars. On that topic, no need to thicken it with flour or other starches if you remove the lid for the last hour or so and let the water cook out...which is why I cut the beef stock 1/2 with water at the beginning. When you cook something down to thicken it, it concentrates the flavors...sometimes too much.
The tortilla machine was impressive. When I was younger, healthier, and immortal, I had a special "rolling pin" which produced the perfectly-sized flour tortillas every time. It was glass and at one time said "Corona" on the side. You simply rolled out the tortilla until it extended from the bottom to the start of the neck...
My mother from the Rio Grande Vally used to make it similar, but she added Goya Tomato Sofito to it. So good.
Nice!
ALAMO,TX..RIGHT ON..MY MOM DID TOO...MISS MY MOM'S FOOD
I miss eating Carne Guisada daily when I lived in San Antonio.. Being back in Chicago, I've longed for the taste with melted Cheddar Cheese & Pico De Gallo on top.... Thanks for the video and recipe... Now, to make some!!! 👍👍
I used to live in San Antonio too and it's the thing I miss the most 😭 I almost want to drive down there right now just for carne guisada lol
@@landocomando69 I know exactly how you feel... Carne Guisada is soooooooo delicious 😋 😍
I live in SoCal, so making this for my family gives it more of a "home style" feel recipe for my family. Its something you don't see in restaurants at all here, mainly traditional mexican food, street tacos, birria, Asian fusion, etc.
You're going to love it 🤘
One of my favorite dishes! Grew up on carne guisada. Wish more Mexican restaurants served it.
It’s very popular in Mexican/Tex-Mex restaurants throughout South Texas
@@Unknown-us6xh Yeah that's where I grew up. San Antonio specifically. But once you leave that area, very few TexMex restaurants have it on the menu.
It is literally in every Tex-Mex restaurant. That's just silly.
@@praxton That's your fault for leaving.
Love it! My wife and I grew up in South Texas, and we make carne guisada probably once every week or two with a "cheater" version of the recipe. It uses Rotel tomatoes and cream of mushroom soup and goes in the instant pot for about an hour. We usually serve it with rice and pan de campo.
Oh man! That sound delicious. I still have never tried pan de campo. Maybe time for another South Texas road trip. 🤘
ohman i said the same thing, you need to post that pan de campo recipe
@@Me-wq7jc This is Joe's channel and I don't want to intrude. If he says OK I'll share the recipe I have from my parents who grew up in a small town called Falfurrias, south of Kingsville. My wife grew up in Kingsville and she makes it at least once a month. It's a simple regional "country bread".
Ro-Tel tomatoes and green chilies (you can get mild or hot, fire-roasted, etc.) are great. I learned to use them from my mom and grandmother. (Texas, Anglos.)
I couldn't have made this without using some green chiles, but then, I am a hardwired, green chili addict! 😊👍
Facts
Green chilis are Great in about every thing. Matter of fact i quit buy bell peppers and went to green chilies. More flavor and a mild heat. Now its Jalapenos chopped up> i use that for green chilies now
It's good if you throw in some poblano too
@@kateg7298 I'am not against Poblano. Just i love the taste of Green Chilies better! Any thing is better than Bell Peppers
Me to! me to ! ❤❤ them
My mom taught me how to make this when I was a kid... I make it a few different ways using onion and green bell pepper or with Hot rotel... another thing I do is when I'm Feeding alot of people you can use Hamburger meat ( Carne Picada) and use the same ingredients only it's super fast to make and tastes just as good in a taco ... typically when making this dish I make it with spanish rice and refried beans but another alternative is mash potatoes not very mexican but dont knock it till you try it! plate your meat up with a big scoop of potatoes and ladle on some of the gravy on top and you"ll see!! BTW better make more than 16 tortillas!! LOL hope this was helpful...
Tried this recipe this weekend. The wife (who is very picky) the kids and even the grandkids all loved it! Thanks!!
That's good to hear. Glad you all enjoyed it 👍
Been makin beef tips fo over 40 years. This is just a branch of it! Great stuff and such a great dish!! He has two different spices. My mom took cooking classes from 1950-1975. From all over the world. Thank you mom for all your knowledge and cooking with yan!!
The secret is out lol. I live in South Texas and I just thought all Texans knew about it. Great vid Joe!
5th generation South Texan/Mexican here. You did great brother! Great share!
Thanks for watching
The fact that you're from San Antonio and never had C/G is a shock to me! I've lived there, as well as S. Texas all my life, and C/G is a staple for breakfast tacos everywhere! I liked your recipe near as well as mine, so I guess I'll give 'er a try~ thanks, Joe!
Thanks David. I live in El Paso. 👍
This brings back memories. I remember my buddy had taken me to his family's house in Corpus Christi. His Mom had made some Carne Guisada with potatoes for us. That was some of the best food I've ever had.
I love carne guisada but overall chile verde is the tops! After browning the meat, this works really good in an old-fashioned crockpot!
I grew up in south texas. Flour Bluff just mins. south of Corpus Christi. I have been waiting for this recipe my whole life! I've had friend's moms cook this over the years and I wanted this as a recipie. thank you!!!
I'm from Southeastern Wisconsin and there are a couple Mexican restaurants here that serve carne guisada. I've been eating it all my life and never knew it had a name. I always called it "beef chunks". I love to put it on corn tortillas with refried beans, Mexican rice and cotija cheese. I can't wait to try this recipe. Thank you!
Thanks for watching 👍
Where at?
Hello, this stew is very similar to Hungarian Goulash, I also use my Dutch oven to make it. Greetings from Patagonia in Chile. 🇨🇱✌️
Oh nice! Greetings my friend 🤘
Mexican flavors ( from the North ) are similar to Magyar . My wife is Hungarian .
Just a little tip I learned from my uncle about making homemade flour tortillas. Use boiling hot water, not warm or tap hot water. Trust me it’s a secret and it works very well. It makes your dough very elastic E and they come out super soft when you cook them. Just a tip good luck
Thank you for the tip!🤘
although im sure the Carne Guisada above will taste good if you want to bring it to a new level just follow this couple of tips 1)brown the meat in small batches if you put it all at once you lower the temp so much that it just boils in its own juices you dont want it grey you want it brown also dont forget to dry the meat before . 2)when you finish with the meat put the onions in (and any other vegetable you prefer) by themselves and wait until they get translucent when this happens throw your spices in that way you release all the aromas and become stronger just 20 30 seconds are enough then you throw the flower in and you stir until you get a roux and you have cook all the raw flour taste away . 3) now it is the moment to add the water or even better some beef or vegg. stock when it starts boilling add the meat and tomato and cook in low to medium heat if it gets too thick and its not ready yet just add some water and dont forget to taste if it needs salt or anything else you like . its a beef stew its great . hope my english are good enough and not to confusing .peace and cook with love like smoking joe
This is the way I grow up making it.
Hello from Germany.
here we call it a standard goulash sauce, which we would eat either with potato dumplings or noodles,
tastes very delicious and I think that's the first time I've seen someone eat it as tacos.
Well I’m sure the basic concept of goulash and carne guisada are the same, but of course there’s a few key ingredients that makes them a bit different from each other. but yeah, we love to put carne guisada in tacos, especially with cheese added to it. It’s also great as a plate with rice and refried beans
Lots of German immigrants in south central Texas. Most towns in the hill country of Texas have German names; Fredericksburg, Kerrville, and New Braunfels, just to name a few. They're the ones that started making tortillas with wheat instead of corn.
I believe most countries have a version of this.
Oh He’ll yeah! Love me some carne Guisada. I like mine with cheese! Thanks for the shoutout! You want to amp up that taco? Start with a layer of refried beans, cheese, a strip of bacon then that Guisada on top! 😎
You're welcome brother. That actually sounds good bro!🤘
Just saw this video and subscribed to your channel because you are one of those people that have that special thing when it comes to these sorts of channels - you enjoy what you are doing and it genuinely shows through your presentations. Also, your videos are extremely accessible to the viewer.
Thanks so much Eric. 👍
Joe a great combination is carne guisada with pan de campo over a camp fire out in the south Texas brush on a cold winter day that is heaven on earth!
Stew looked awesome Joe , may have to make this for the family as winter here in Australia 🇦🇺
When I lived in San Antonio around 2003-2006 I alway ate a Taqueria Jalisco on Fredericksburg Road just under the loop. I order 2-4 carne guisada tacos with warm flour tortillas. They came with a red taco salsa and it’s still to this day one of the best foods I’ve ever had. If you make this recipe and do a dried red Chile salsa recipe it’s out of this worlds. Carne Guisada con Salsa Roja!!
I've been eating that for my entire life and never knew what it was called. My dad was from Texas, and did some of the best cooking, but he never gave it a name! 😂 Great job!
my wife has never had Carne and this video just dropped. about to blow her mind this weekend and make some. Great video!
I made carne guisada for the first time today using (mostly) a recipe from Arnie Tex. It came out great. Your recipe looks awesome as well. As soon as I eat this batch I’ll give yours a go! 👏🏼👏🏼👏🏼
Nothing beats good Carne Guisada and fresh homemade tortillas. Growing up in Corpus Christi it’s definitely a south Texas staple. I live in North Texas now and no restaurants have this. I make my own.
Great video Joe. We are from El Paso originally but moved to San Antonio for about 20 years. We are now back out here in La Mesa cuz we missed the chiles too much! Two things we definitely fell in love with out there was fajitas and carne guisada. Oh and of course we miss HEB really bad!
I'm from San Antonio but been living and working up here in Las Cruces, they don't know what carne guisada is🤦 lol, I miss it so much that and HEB and Bill Millers!
@@pf210 i
@@michaelbailey7472 Que?
I worked in construction in San Francisco. There was a Latino family who would make homemade food and drive to construction sites to sell lunches. One time I had carne guisada, the only time I've ever had it. My mind was blown. Amazing stuff.
This is definitely gonna be on the menu in my kitchen! This looks top shelf! Thanks for the video and the new addition to family dinner, breakfast, midnight snack even! 👍🤙
My hispanic amigo, Sergio Rodriguez, use to make this, he called it Rodriguez Rodriguez Ranchero... Great stuff, I ate 21 big tacos in one sitting... Thanks.
This looks great. I've never made carne guisada, but I'll love trying this recipe, with a few of the suggestions from the comments. (Given how lean that meat was, and that you're using beef tallow as the oil source, I would've left in the fat trimmed off. For that amount of meat, plus added onions, tomatoes, any other veggies, the fat is fine, it'll just enrich the gravy / sauce base.) -- Lots of great Tex-Mex food and of course Texas BBQ. I'm Texan, I'm Anglo, so I didn't grow up with as much knowledge of Mexican and Latin American cooking, or fixing recipes homemade. But I grew up like most Texans, eating lots of great Tex-Mex food, also some great Louisiana Cajun and Creole food occasionally. This is one of the real strengths of Texas and the Gulf Coast, and something the prejudiced folks do not understand. We'd miss out on a huge portion of our culture without the blend of all these to give us such great things.
Man, how right that is. Tex-mex is uniquely Texan. But having the mexican food influence and as you astutely pointed out, the cajun influence (stronger as you head east for obvious reasons lol, it's not too pervasive here in DFW) really does add to the incredible variety we are blessed to appreciate. I'd even point out that we have a very strong asian presence as well, notably Korean and Vietnamese here in DFW. My wife is Cambodian, and she adores Asian food of all ethnicities, so I've been made aware of this extra presence that I had no knowledge of prior to meeting her lol
Can't wait to try this! Carne Guisada is one of my favorite dishes on the planet! Thank you.
WOW, that looks awesome!!! I had never heard of Carne Guisada until I traveled, through Texas and stumbled upon it at a restaurant and like you, I was hooked on the first bite.
Thanks Tim. The preparation of this dish is unique as well. Thanks for watching.👍
We usually throw a layer of refried beans down on the tortilla first then the garnet guisada, it helps keep the tortilla from getting soggy from when we order them to when we're on a construction site. It suprised me that most people outside of northern Mexico and south Texas had never heard of or tasted carne guisada.
As a recipe guy, I can safely say this recipe was amazing! Great ingredients and you used my favorite cut the beef chuck. Nice job buddy!
With meat prices being what they are these days, I've been killing chuck roast every which way. Always good. It's why we BBQ!
Looks great!
My mom always taught me to just cover the bottom of the pan with floured meat, brown, remove Nd do the next batch. That way, it definitely gets the meat brown. Takes a bit longer, but it's worth it.
That looks delicious, my mom used to make the best carne guisada this brought back some memories
So I live in Hawaii currently but grew up in San Antonio. Lack of authentic Tex-mex created a necessity for me to cook my own. Cheat code guisada from dozens of cooks
Sear the hell out of the chuck on a flat top
Chop into bite sized cubes and throw in pressure cooker
Per lb of meat add:
1 tsp onion powder
1 tsp garlic powder
1 tsp toasted and ground cumin seed (gotta use whole)
1/2 tsp black pepper
1/2 tsp chili powder
1 cup salsa (cantina from Costco is good)
1/2 cup chicken or beef stock
Mix up and pressure cook for 35 mins
Once cooled depressure and thicken gravy with Wondra flour. Simmer until thick. Salt to taste.
I used to add more comino but it really does a number on the old guts so 1tsp per lb of meat is what I found was a decent balance.
So bomb and ono. Good in a flour tortilla or just serve over some Spanish rice with shredded cheddar and some sour cream. It’s even better the next day.
Delicious! Followed recipe exactly except I replaced the water with Beef Bone Broth from HEB. We loved it!!
Served it over fresh flour tortillas with Cotija cheese.
Yum!🤘
I'm from San Antonio, Texas and currently making carne guisada. I love them tacos! Puro Tejano and Proud
Crazy that you've never had carne guisada. It's practically on every Mexican restaurant's menu. Anyways it looked absolutely amazing.
Carne guisada is mainly a Texas dish. Haven’t seen it anywhere that I can remember besides Texas
@@richnoggin6530 It's called "guizo" in New Mexico, just as good.
Non existence in Chicago... The Mexican people here never heard of it... And they favor corn 🌽 tortillas over flour ones.
I'm making this for the third time. Minus the fire roasted tomatoes. This recipe is absolute FIRE.
I'll bet that would really be great with the addition of some pickled red onions, maybe some minced jalapeno and some chopped cilantro.
Nothing in the world like hot spicy tacos and hot strong coffee. Do not forget the picante sauce. Cilantro and cebolla are a must.
You can skip most of that. Put the meat,jalapeno and onion in an insta pot for 30min. When done stir in fiesta carne guisada seasoning and chow
Holy cannoli that looks Amazing!!!! Great video!!
Damn brother Joe! That looked magical, those tortillas screaming for their luves🤣 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🤘
This was a recommend. This is now a sub. I love nothing more than good homestyle cooking.
Thanks so much 👍
grandma's recipe to its finest never seen anyone make it before i know exactly what your tasting Joe
Yeah buddy. Thanks for watching mi Jorge. 🤘
@@SmokinJoesPitBBQ always my brother
Grandma taught me this recipe before she passed and my mother m law taught me her version as well. Can’t believe you had to travel to south Texas to try it. Been in DFW all my life and been eating it since I was a wee lad. Nice video.
Nice Joseph. Great memories I'm sure.
I absolutely love carne guisada! My favorite Mexican restaurant makes it and I order it every time I go! Now I can make it at home! Thanks so much for the recipe! You made it so simple.
Bro! I love watching you and the great food and work you do for the great people back home. This had got to be one of my favorites though. Great memories of my mom making this great dish. With some rice, frijoles and fresh flour torts I could actually smell the meat cooking! That's some good back home cooking right there. Keep posting please!!!
We have this all the time at our favorite Mexican restaurant. The ;base of their gravy is their cooked salsa. Their spin is to add carrot coins and bite size pieces of potato. Served in a heavy crockery bowl with their tortillas. On the side. We use the tortillas like a dipper and scooper. Yum. Will have to try yours.
Cooked this recipe twice this week. So damn good! Thanks for the video, Joe!
I was born and still live in San Antonio and let me tweak it a bit because that's not the TRUE Tex-Mex carne guisada recipe that I know and love. Sauté the meat with onion, bell pepper and fresh garlic, once it browns add the flour so you can cook out the raw flour taste which he doesn't do. I would say about 3 to 5 minutes. Basically you're making a roux. Then add your water and spices including chili powder (2 tsp or so). He didn't add bell peppers or chili powder which surprised me. Add those 3 suggestions that I made and it will be even better.
That looks incredible. I'm your neighbor from south Louisiana so you know how much we like good food and I'm going to use your recipe.
Great video I will be making that and I would put peppers in it looks delicious 🤤😋
I've seen people add bell peppers and other things. I bet they all taste great. I'd like to add a little bit of heat next time. Maybe a couple of Habaneros🤘
I'm thinking some Hatch chilies would take it over the top
One of my favorites with fresh tortillas. SO YUMMY!
thats not tex mex, thats from mexico and has been for hundreds of years.
My grandmothers would use hot water and lard in the tortillas,good Lord they were good! Grandmothers, my aunt's ,cousins mom and my wife all cook this wonderful stew. They have a similar way of cooking beef kidneys. I love that one. Pure South Texas baby!!
I used to have this at a little mom and pop stand in the middle of nowhere outside of San Antonio when my uncle took us to his ranch. I learned an important lesson from that restaurant. Always go where abuelita is making the tortillas and doing the prep.
I grew up in the Alice/Kingsville/Corpus Christi area and learned to make carne guisada using RoTel. Those tomatoes are fire roasted as well, plus it adds the green chilis for a bit of a kick. If you like it even spicier, you can use the RoTel Hot, which uses habaneros.
South east Texas here and this looks just like what we make. It’s so delicious! I put a little cilantro, white onion, and a little lime juice on mine. Subbed…this seems like a great channel.
Wow Looks good hi from South Tx Weslaco Tx 956 🤗
I enjoy your videos
Thank you. 👍
Hey Joe Great recipe I grew up in deep south Texas our Ancestry was Canary Islands grew on the Spanish Land Grant's left to us by our Spanish ancestors we cooked Carne Guisada outside dug a hole in the ground threw some mesquite logs in it lit it and hung the Cast iron Dutch oven above it let it cook all day we paired it with Pan de Campo also cooked on the fire in a Dutch oven with coals on top of the lid a perfect pairing for the Carne Guisada
Really nice. As simmering already said tons the raw meat in flour before browning and do smaller batches. I'm from the RGV and miss Carne quisada in restaurants. The don't make it in California and few in west Texas. Fortunately my wife learned how to make it from her mom. It's the best! Thanks for sharing the recipe.
The number one dish in Mexican restaurants in West Texas is Asado, which is a braised meat like carne guisada. 90% percent of the time they will have carne guisada on the menu, unless your at a Tex-mex restaurant.
I made some the other night and it was so good. I had to wait to get my bag of White Wings Tortilla mix first. They don't sell it here in L.A....but after shopping around online, the best price I got was from Walmart and they shipped me the big bag at a real good price. In fact it came from the Uvalde store. I told a friend of mine from San Antonio that I'm going to share some of flour with her and she was excited. She usually have to go to a restaurant to get authentic tortillas here in L.A. Bonus was the price was significantly cheaper than what Amazon offered.
The only adjustment to the recipe I would make if I made this again would be a much bigger pot, or cook the meat in two-three batches. The meat overcrowding steamed more than it "browned" creating more chewy, tougher meat. Otherwise the flavors are all on point and would recommend!
White Wings all the way! Gracias por todo Senor... i can taste my Grandma's carne guisada already!
Been making Carne Guisada for years in our family. There is a seasoning mix that we buy that is very good.
I am going to copy this recipe soon. It looks so good!
As a Houstonian this is one of my fav dishes omg
Hot Damn Thank You! I’ve been wanting a recipe for years! My BFs mom used to make it, but the family would never give me even a hint of the recipe! Moved to Dallas 20+ years ago and nobody has even heard of this! Oh, it’s a TACO if it’s wrapped regardless of the size.
looks great buy why sirloin tips and chuck? why the combination?? thank you
Joe, you are the best man. Very specific, professional, personable. Just excellent. I'm going to make this one, looks delicious.
Thank you for the recipe God bless you and family
Thank you for watching 👍
Hey thanks for sharing this recipe my abuela would make this with beans and rice on Wednesdays for lunch and all of the men would come to eat with my abuelo. All of the tios and primos would be there! Great memories!
Good times!
Yes my favorite south Texas dish. Great with mash potatoes and rice of course with fresh flour tortillas as well.
This has been my go-to carne guiasada recipe since I first saw the video a few months ago. Have made it at least four times since, and is going to be our Christmas dinner tomorrow.
Nice Clif! That sounds delicious with this crazy cold weather. 👍
It gets no better that this
Thank you!
Excelente receta. La voy a hacer. Saludos desde Argentina
Gracias amigo! 👍
Just made this, delicious. To the taco I added some peppers and onions cooked down in a can of beer.
That sounds so good! I appreciate you watching. 👍
In Turkey, we call it roast beef. well done it looks very tasty :)