Citizens, carne guisada is a delicious Tex-Mex recipe that is extremely popular throughout Texas and other parts of the southwestern United States. Not to be confused with carna asada (which is marinated flank or skirt steak) carne guisada (CAR-nay gee-SA-da) is a beef stew that’s braised low and slow with chiles, onions, tomatoes, spices and, in my case, beer for hours until it creates its own gravy.
As noted on texasmonthly.com:
Carne guisada is literally “meat stew,” some version of which can be found in every cuisine. But what a stew it is, its meaty broth thickened with roux and animated with a magical mix of dried chiles, garlic, cumin, and black pepper. It was never part of the revolving Tex-Mex repertoire of picadillo, cheese enchiladas, and beef tacos that delighted my family over the years.
But then I made it during the holidays, surrounded by said kinfolk, who with margarita-fueled enthusiasm generously kept me company, “helped” me cook (“What the heck is Mexican oregano?” “You’re going to seed those chiles, right?”), and, over the next few days, ate every last bit of it—all by itself, mixed with eggs, atop fresh-made grits, and, of course, wrapped in fluffy flour tortillas and showered with yellow cheese.
It’s offered as a filling at roadside taco stands and food trucks throughout Texas and especially San Antonio, the city where I first discovered it. Besides making a perfect comfort food (and even better leftovers), carne guisada is inexpensive — cheap stew meat is the most expensive component — and it is also easy to prepare.
My version is extremely tasty and makes for a fine family dinner as a taco filling or just on its own – I hope you enjoy this classic tex-mex dish for yourselves, Citizens! 🙂 You can buy the only proper chili powder for this recipe here and I would serve this with these Texas beans on the side!
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