Carne Guisada - Tex-Mex Beef Stew

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Thank you for watching my Carne Guisada video. On this video, I made some carne guisada that I had for the first time in my life in South Texas. The minute I took a bite of the carne guisada taco I fell in love with the rich and unique flavor of this South Texas dish. I've never made carne guisada, I asked a few friends in South Texas how this amazing dish was made and here's my take on this South Texas dish.
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30 сен 2024

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Комментарии : 910

@CampHouseAdventures 2 года назад

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 !!!

@hadmatter9240 2 года назад

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).

@danrothe162 2 года назад

Just a thought: A silpat on the top of your dough ball allow the dough to form better without sticking.

@sgholt 23 дня назад

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)

@betaomega04 2 года назад

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!

@benw9949 2 года назад

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.) :)

@mrjp2149 2 года назад

I was just gonna say the same thing. Nothing beats gravy made from roux

@PrzemyslawSliwinski 2 года назад

I usually blend part of the meat (more fatty chunks) with onion and tomatoes to make the gravy flour-free yet tick.

@kennethcluck4633 2 года назад

Ground toasted tortilla chips as a thickener

@peachmelba1000 2 года назад

@@PrzemyslawSliwinski That, or you can use a lot of onion. Like, a lot lol

@HaroldWeimer 4 месяца назад

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.

@aideperez-pena7716 2 года назад

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.

@jhnshep 2 года назад

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 🙂

@eyesonlyvideo 2 года назад

@@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

@horalethen 2 года назад

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!

@clavo3352 2 года назад

I remember mom using the garlic and the cumin seeds and pepper corns and tomato in the molcahete'.

@captainsalty5688 2 года назад

Mcallen TX here!

@hc6368 Год назад

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.

@PrestonH-q5w 2 года назад

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!

@alicesmith6750 2 года назад

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.

@henry-dn3ks 2 года назад

carne guisada is cooked in all homes in northern Mexico. flour tortillas are eaten daily.

@RoySpray 2 года назад

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.

@greatnortherntroll6841 2 года назад

I couldn't have made this without using some green chiles, but then, I am a hardwired, green chili addict! 😊👍

@ryandavis4457 2 года назад

Facts

@426superbee4 2 года назад

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

@kateg7298 2 года назад

It's good if you throw in some poblano too

@426superbee4 2 года назад

@@kateg7298 I'am not against Poblano. Just i love the taste of Green Chilies better! Any thing is better than Bell Peppers

@426superbee4 2 года назад

Me to! me to ! ❤❤ them

@peachmelba1000 2 года назад

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.

@bbqstud 2 года назад

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.

@kateg7298 2 года назад

You must be from Texas. That's how we do it.

@peachmelba1000 2 года назад

@@kateg7298 I'm from Nova Scotia, but that is a great compliment to wake up to. Don't mess with Texas.

@gailpippin9761 2 года назад

Do you ever flour your meat first?

@peachmelba1000 2 года назад

@@gailpippin9761 Not generally, but I do make sure it's dry first, then I add the seasoning, and then immediately brown it.

@BBQOntheRocks 2 года назад

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 :)

@WeberEnthusiast 2 года назад

Stew looked awesome Joe , may have to make this for the family as winter here in Australia 🇦🇺

@gilbertquinones-rq4sw Год назад

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!!

@legendkilla3rd Год назад

Im a fellow Robstown native we grew up with carne guisada.So many mexican restraunts around and it was always on moms weakly rotations.

@christyherkel4215 7 месяцев назад

@@legendkilla3rdI grew up in Calallen this is my favorite taco 🌮

@mauricemack5087 Месяц назад

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.

@DavidRice111 2 года назад

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!

@SmokinJoesPitBBQ 2 года назад

Thanks David. I live in El Paso. 👍

@d.v.9679 2 года назад

Hello, this stew is very similar to Hungarian Goulash, I also use my Dutch oven to make it. Greetings from Patagonia in Chile. 🇨🇱✌️

@SmokinJoesPitBBQ 2 года назад

Oh nice! Greetings my friend 🤘

@rafaelportuguez4878 2 года назад

Mexican flavors ( from the North ) are similar to Magyar . My wife is Hungarian .

@myklallen7184 2 года назад

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!!! 👍👍

@landocomando69 2 года назад

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

@myklallen7184 2 года назад

@@landocomando69 I know exactly how you feel... Carne Guisada is soooooooo delicious 😋 😍

@emmanuelrojas154 2 года назад

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.

@praxton 2 года назад

One of my favorite dishes! Grew up on carne guisada. Wish more Mexican restaurants served it.

@Unknown-us6xh 2 года назад

It’s very popular in Mexican/Tex-Mex restaurants throughout South Texas

@praxton 2 года назад

@@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.

@foobarmaximus3506 2 года назад

It is literally in every Tex-Mex restaurant. That's just silly.

@foobarmaximus3506 2 года назад

@@praxton That's your fault for leaving.

@johnnymann5679 2 года назад

The secret is out lol. I live in South Texas and I just thought all Texans knew about it. Great vid Joe!

@lawrenceschuman5354 2 года назад

Sir, respectfully, you did not brown that meat. Doing it all at once in that size pan meant primary cooking was through steam. Browning means maillard reactions. If you browed 1/3 of that meat at a time you would get there. Dust with a starch to improve your odds. I have no doubt what you made was delicious.

@thorjustin95 2 года назад

One of my favorite dishes. Just a big plate of it with red rice and corn tortillas and I'm in my happy place.

@panickmode577 2 года назад

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

@maryrivera5768 Год назад

This is the way I grow up making it.

@gregvaughntx 2 года назад

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.

@SmokinJoesPitBBQ 2 года назад

Oh man! That sound delicious. I still have never tried pan de campo. Maybe time for another South Texas road trip. 🤘

@Me-wq7jc 2 года назад

ohman i said the same thing, you need to post that pan de campo recipe

@gregvaughntx 2 года назад

@@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".

@benw9949 2 года назад

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.)

@guyewing1377 2 года назад

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!

@pf210 2 года назад

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!

@michaelbailey7472 2 года назад

@@pf210 i

@pf210 2 года назад

@@michaelbailey7472 Que?

@chrisfisher3900 2 года назад

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

@joegunn8892 2 месяца назад

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

@michaelsandoval180 2 года назад

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...

@DeanVarney 2 года назад

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!

@RicsBBQSpecialties 2 года назад

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! 😎

@SmokinJoesPitBBQ 2 года назад

You're welcome brother. That actually sounds good bro!🤘

@tempestfury8324 2 года назад

I love carne guisada but overall chile verde is the tops! After browning the meat, this works really good in an old-fashioned crockpot!

@Thorsten2101 2 года назад

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.

@Unknown-us6xh 2 года назад

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

@swirlingabyss 2 года назад

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.

@paullopez6620 2 года назад

I believe most countries have a version of this.

@adamgarza376 2 года назад

@smokinjoe where did you get that tortilla press at? Next try Puerco Guisada! Another South Texas staple. I have my grandmothers recipe 🔥

@SmokinJoesPitBBQ 2 года назад

Man that sounds good. A friend of mind had it made for me. 👍

@galvdeck 2 года назад

My mother from the Rio Grande Vally used to make it similar, but she added Goya Tomato Sofito to it. So good.

@SmokinJoesPitBBQ 2 года назад

Nice!

@tonyavila2517 2 года назад

ALAMO,TX..RIGHT ON..MY MOM DID TOO...MISS MY MOM'S FOOD

@frankgarza5588 2 года назад

You can add beef broth or beef consume to more flavour in your food.

@freerangeted2515 2 года назад

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! 👏🏼👏🏼👏🏼

@sammartinez8084 Год назад

Hey Joe great 👍👍 looking show 👏👏 and the food looks yummy 😋😋😋😋😋😋😋👍👍👍👍👍👍

@panchucko 2 года назад

That looks delicious, my mom used to make the best carne guisada this brought back some memories

@2pro78570 Год назад

Wow Looks good hi from South Tx Weslaco Tx 956 🤗 I enjoy your videos

@SmokinJoesPitBBQ Год назад

Thank you. 👍

@thegalleryBBQ 2 года назад

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!

@guythecookingsam2588 2 года назад

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!

@venharis2012 2 года назад

You think carne guisada is good.. Try making West Texas Asado de Puerco. You can find it around Pecos and Fort Stockton. About 3 or 4 out of 10 on the spicy meter. When it makes my scalp sweat I know it's the right amount of heat... I live in the RGV and around here they just don't make it spicy enough. Serve on a taco or a plate with refried beans and Mexican rice.

@douglaspulliam9028 2 года назад

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! 👍🤙

@epenag 2 года назад

I would like you to put the ingredients of your recipes in writing like other youtubers do, this way it is easier to follow the procedure and not be watching the video, pausing, going back or forward, it is very tedious this way, I like your recipes but they are very complicated for me to follow because my English sometimes does not understand well, if you put the written recipe I would greatly appreciate it and I bet others would also appreciate it if you did.

@ericellis4103 2 года назад

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.

@SmokinJoesPitBBQ 2 года назад

Thanks so much Eric. 👍

@jamiekins938 2 года назад

Cumin is the kind of spice that takes over every other flavor in a dish a little bit goes a long way. Way too much cumin.

@SmokinJoesPitBBQ 2 года назад

Nope, flavor was perfect. 👍

@NukeBreath 2 года назад

Crazy that you've never had carne guisada. It's practically on every Mexican restaurant's menu. Anyways it looked absolutely amazing.

@richnoggin6530 2 года назад

Carne guisada is mainly a Texas dish. Haven’t seen it anywhere that I can remember besides Texas

@davidcantu8720 2 года назад

@@richnoggin6530 It's called "guizo" in New Mexico, just as good.

@myklallen7184 2 года назад

Non existence in Chicago... The Mexican people here never heard of it... And they favor corn 🌽 tortillas over flour ones.

@greavous93 2 года назад

sometimes Ill use a deer hind quarter and cube it all up and sear the meat. I use beef broth and also add garlic and at least one chopped up jalapeno along with what all you added. I call it Venado Guisada.

@SmokinJoesPitBBQ 2 года назад

Sounds delicious

@Wallyboy13 2 года назад

Tried this recipe this weekend. The wife (who is very picky) the kids and even the grandkids all loved it! Thanks!!

@SmokinJoesPitBBQ 2 года назад

That's good to hear. Glad you all enjoyed it 👍

@ticdelarue 2 года назад

Try using Beef Broth instead of water, Rotel instead of diced tomatoes, the tops from a cilantro bunch and three chopped Serrano Peppers. And, instead of using the raw flour and water to thicken. Make a medium to dark tan roux with butter or your beef tallow and flour. All of these additions will make a much richer tasting Carne Guisada.

@rogercarroll8764 2 года назад

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. 😍

@tfxreference8562 2 года назад

wut lol. Go away and preach your racist bs elsewhere

@orion2250 2 года назад

Real talk🙏

@benjaminsagmoe6939 2 года назад

Honestly if all cultures would start conversations with meat n sausage. We would all get along.

@crespoopserc Год назад

@Harupert Beagleton correct

@marshallmerritt7500 Год назад

I always liked the way Mexican meat is seasoned!!!💖

@rneustel388 2 года назад

I didn’t even know there was a press for flour tortillas, especially one that cooks them, too!

@benw9949 2 года назад

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.

@jw11432 2 года назад

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

@marinezsoliz4490 11 месяцев назад

My kids & I r from Weslaco,Texas do it 4 my kids co - workers - have Tuesday. & Thurs. trying 2 make them Tex -Mex.

@siminamilano6029 2 года назад

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!

@badazz74 2 года назад

Looks great, you forgot an important ingredient for carne guisada some bellpepper.

@SmokinJoesPitBBQ 2 года назад

I guess some add it and some don't. I'll try adding some next time. 👍

@kevincrosby1760 2 года назад

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...

@426superbee4 2 года назад

I love it and Tex Mex foods YUMMY and put that on a fresh home made flour tortilla, garish with what every you want. I'am in HOG HEAVEN YUM I'am from Corpus Christi Tx. and they do Tex Mex RIGHT. They call it beef tip and gravy also

@Troy_Campbell 2 года назад

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.

@SmokinJoesPitBBQ 2 года назад

Thanks Tim. The preparation of this dish is unique as well. Thanks for watching.👍

@davidortiz9577 2 года назад

@4:33 you can’t tell anybody in south Texas that they’re burritos. Lol the never ending south Texas taco-burrito debate 🤣

@marka4891 2 года назад

I'll bet that would really be great with the addition of some pickled red onions, maybe some minced jalapeno and some chopped cilantro.

@billblack2871 2 года назад

A Taco is made with a corn tortilla and a burrito is made with a flour tortilla. Yes, I know Taco Tote will ask if you want corn or Flour tortilla, but if you choose flour then you just turn your Taco into a Burrito.

@MrMtz817 2 года назад

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

@SmokinJoesPitBBQ 2 года назад

Thank you for the tip!🤘

@melbobadilla5996 2 года назад

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!!!

@BehindtheGarageBBQ 2 года назад

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!👍👊🍻🤘

@hotrodtex2124 2 года назад

Was that a Chud tortilla press or someone else's? definitely need to get myself one!

@SmokinJoesPitBBQ 2 года назад

A local welder made this one.

@georgemoralez3474 2 года назад

What!....never had carne guisada before😲😲😲😲😳😳😳😳 and it's not just a south texas thing either they make it even better in west texas and the panhandle

@SmokinJoesPitBBQ 2 года назад

Never had it before. I live in West Texas and it for sure isn't a thing out here.🤘

@maqclark Год назад

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!

@SmokinJoesPitBBQ Год назад

Thanks for watching 👍

@CG-vn8iy Год назад

Where at?

@grantnumrich9719 2 года назад

looks great buy why sirloin tips and chuck? why the combination?? thank you

@michaelcoleson7643 2 года назад

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.

@SmokinJoesPitBBQ 2 года назад

Yum!🤘

@davidwilliams8405 2 года назад

Oh for the love of GOD ALMIGHTY! Looks like manna from Heaven!

@mikemcnicol3783 2 года назад

Cooked this recipe twice this week. So damn good! Thanks for the video, Joe!

@warrenhammonds1093 2 года назад

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.

@kbr6783 2 года назад

Why do you use flour with cold water to thicken instead of corn starch?

@SmokinJoesPitBBQ 2 года назад

Because that's how it's done in South Texas.

@illstatusboxing 2 года назад

Great video I will be making that and I would put peppers in it looks delicious 🤤😋

@SmokinJoesPitBBQ 2 года назад

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🤘

@scottohms2799 2 года назад

I'm thinking some Hatch chilies would take it over the top

@burnindownthehouse Год назад

I lost you at the part when you decided to cut off the fat in the beginning. That's where the flavor is. The fattier the cut of meat, the tastier the recipe.

@805BBQJUNKIE 2 года назад

grandma's recipe to its finest never seen anyone make it before i know exactly what your tasting Joe

@SmokinJoesPitBBQ 2 года назад

Yeah buddy. Thanks for watching mi Jorge. 🤘

@805BBQJUNKIE 2 года назад

@@SmokinJoesPitBBQ always my brother

@ipip5516 2 года назад

No thanks Jill for the breakfast tacos. Great video defintely going to make this.

@queeffersthrlnd1620 2 года назад

thats not tex mex, thats from mexico and has been for hundreds of years.

@stephenw5647 2 года назад

Holy cannoli that looks Amazing!!!! Great video!!

@vics7961 2 года назад

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!!!

@paulnunez9975 Год назад

That's the long way to make it and backwards with the flour I brown the flour first then add water

@mirsoun 2 года назад

the way you cook it is just like pares. But the end result is what I called mechado. I'm pretty sure that's tasty

@MegaVicar Год назад

Probably the best food video on YT! Being from Corpus, I know that when it comes to cooking Tex-Mex abuelitas are gospel.

@psobecke 2 года назад

Should have browned in batches… would have looked and probably tasted better

@joecarrera2879 2 года назад

Next time try your carne guisada taco with lettuce, tomato, cheese and 🥑 guacamole

@scottyaklin8226 2 года назад

This is why all other types of cuisine orbit TexMex and South Texas is Ground Zero!

@francescohiguee37 2 года назад

Oiga señor Joe habla español? saludos y que buenas salchichas hace.

@candyqueenify 2 года назад

you need to add beef tallow or pork lard or vegetable shortening to your tortillas so they stretch out better when you use the tortilla press, they were a bit too dry and the press you should do it not heated up

@samuelelrod8472 2 года назад

That with huevos rancheros for breakfast will knock your socks off!

@deliapena342 Месяц назад

If you don't know what spices to use in carne guisada there is some seasoning that you can buy at HE.B, or Kroger's. I don't know what other stores you all might have where your at, but, you can find it in Mexican section.

@SmokinJoesPitBBQ Месяц назад

Thank you Delia. 👍

@rdvanbilgin6960 2 года назад

In Turkey, we call it roast beef. well done it looks very tasty :)

@Edge51 2 года назад

Next time get a little sear on the meat. Good job on using the tallow but instead of water use beef bone broth.

@StarTraveler649 2 года назад

Looks great !! But will brown the meat half at a time to brown it better and use beef broth instead of water.

@koolburn5218 Месяц назад

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.

@SmokinJoesPitBBQ Месяц назад

You're going to love it 🤘

@CDill-rz1pf 2 года назад

I tried this recipe and it came out really good, but it was a tad bit salty. Next time I would try adding half of the recommended ingredients and taste test my way up to the desire flavor adding the rest as I go.

@ajtj0035 2 года назад

Why not use a bigger cast iron pot or dutch oven pot?

@SmokinJoesPitBBQ 2 года назад

I didn't need to my man. 👍

@davidschmelz8061 2 года назад

Thank you, thank you, thank you. I’ve missed Carne Guisada since moving from San Antonio where it was a staple. Anywhere else I ask about, and the keep correcting me “No sir, it’s Carne Asada………”

@SmokinJoesPitBBQ 2 года назад

That's funny, you should take them a taco. 🤘

@austinconant8476 2 года назад

Dude. I’m 3 seconds into this video and so excited. Spent my whole life in San Antonio. (34years) before moving to CO on Feb 2020. Danmnit the food here is awful and literally no one has ever heard of Carne Guisada.

@SmokinJoesPitBBQ 2 года назад

Man, now you can make it yourself. This stuff is so good!👍