Carne Guisada is a Tex-Mex favorite of mine for sure. I think you will find this Carne Guisada recipe about as simple as they come. One of the things I probably miss the most about not living in Texas is not being able to just jump in my car and drive a block or two and pick up a couple Carne Guisada Tacos. Living in Alabama presents little chance of finding a Carne Guisada taco anywhere.
As I think about it, I don’t think I’ve seen Carne Guisada outside of Texas. Looks like I am going to have to cook it myself. Fortunately, this is a pretty simple task and it will yield delicious results and this Carne Guisada recipe will definitely scratch that itch.
If you have spent any time in Texas indulging in Carne Guisada, you’ve probably noticed there are a few variations. Some places serve Carne Guisada with a brown gravy. And some serve it with red gravy. Also, I’ve had it with and without diced potatoes although I prefer it without.
For Instance, my favorite way to eat Carne Guisada is on a flour tortilla smeared with beans and cheese. Then I top it off with Pico de Gallo and maybe some salsa. My wife, however, likes it on a flour tortilla with sour cream, cheese, and pico. Also, it can be served it with hot flour tortillas with beans and Mexican rice on the side or how about Carne Guisada rolled in a corn tortilla smeared with beans and cheese, topped with onions, enchilada sauce, and more cheese. So many choices…
Products to help cook your Carne Guisada Recipe
Tex Mex Carne Guisada
- 2 lbs Beef Roast Chuck is what I use. Use something with some fat.
- 14.5 oz Diced Tomatoes
- 1 Lg Onion chopped
- 1 Lg Bell Pepper chopped
- 5 cloves garlic diced
- 1 tbsp Goya Sazonador Total Seasoning
- 2 tsp Ground Cumin
- 3 Chipotle Peppers in Adobe Sauce diced
- 1 tbsp Chocolate Roux
- 1 tbsp Coarse Kosher Salt
- 3 tbsp Vegetable Oil
- Heat oil in a large pot over medium-high heat
- Brown meat in the oil.
- Add all other ingredients except the chocolate roux to the pot.
- Simmer covered over low heat for one hour or until meat is tender.
- Add chocolate roux and simmer another 5-10 minutes, stirring often until roux is dissolved and gravy is thickened.
- Serve on hot flour tortillas. Top with cheese, sour cream, salsa, pico de gallo or whatever sounds good to you.