A Tex-Mex favorite of mine for sure. One of the things I probably miss the most about not living in Texas is not being able to just jump up and drive a block or two and pick up a couple Carne Guisada Tacos. Some places serve Carne Guisada with a brown gravy and some serve it with red gravy. I’ve had it with and without diced potatoes although I prefer it without.
My favorite way to eat this Carne Guisada recipe is on a flour tortilla smeared with beans and cheese and toped with Pico de Gallo. My wife likes it on a flour tortilla with sour cream, cheese and pico. Serve it with hot flour tortillas with beans and Mexican rice on the side. 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…
***Note*** Most recipes for Carne Guisada call for beef stock. I have never needed it because there was enough liquid generated from the meat and veggies. You can have some on hand to add just before adding the chocolate roux in case it looks like most of the liquid has simmered away. You shouldn’t need any more than 1/4 – 1/2 cup.
Tex Mex Carne Guisada Recipe
Carne Guisada is a unique Tex-Mex comfort food favorite hard to find in most places other than Texas.
Ingredients
- 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
Directions
- Step 1 Heat oil in a large pot over medium-high heat
- Step 2 Brown meat in the oil.
- Step 3 Add all other ingredients except the chocolate roux to the pot.
- Step 4 Simmer covered over low heat for one hour or until meat is tender.
- Step 5 Add chocolate roux and simmer another 5-10 minutes, stirring often until roux is dissolved and gravy is thickened.
- Step 6 Serve on hot flour tortillas. Top with cheese, sour cream, salsa, pico de gallo or whatever sounds good to you.
- Step 7 Notes – Most recipes for Carne Guisada call for beef stock. I have never needed it because there was enough liquid generated from the meat and veggies. You can have some on hand to add just before adding the chocolate roux in case it looks like most of the liquid has simmered away. You shouldn’t need any more than 1/4 – 1/2 cup.
