Top Rated Carne Guisada Recipes

by
stimied
A mexican style beef stew. You can also serve this over rice or noodles, but I prefer it on tortillas like a burrito. This doubles and freezes well.
3.5

by
rusted_essence
I found this in a cookbook my grandmother gave me for Christmas last year. (Texas Favorites: a Collection of Family Recipes vol. II) I had been searching for a good Carne Guisada recipe and oh man is this it. Of course I added a smidge to it, but this pleased everyone that came for dinner that night. I think it is better than most hole in the wall Mexican joints because it is full of flavor where theirs are usually bland. You can add a fresh chopped tomato and jalapeños if desired.
1.5

by
bsherrill
Ingredients: 4 Pounds Chuck or Bottom Round Beef, cut into 1-inch cubes 4 Tablespoons Peanut Oil 1 Medium Onion, diced (about 1 cup) 5 Cloves Garlic, minced (about 1/4 cup) 1 Can Diced Tomatoes or 3 Fresh Tomatoes (14.05 oz.) diced 2 Jalapeno ...
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by
Chef Menel
Rich in authentic mexican flavors!
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by
ScottyPants
This is a recipe I learned from my grandmother-in-law, a native Mexican. Yummy, spicy, and simple.
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by
Mille®
A delicious Mexican stew-make it as mild or as spicy as you like.
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by
Chef #810949
Mexican beef stew I learned this recipe from my former mother-in-law. It's easy quick and can be done in the crockpot also.
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by
fraserwag
Tex-Mex style beef stew. Great all by itself, with rice, tortillas and sliced avocados. Perfect over the top of cheese enchiladas. Use leftovers over nachos. You can added Jalapenos or other chilis if you want more kick, but the rotell tomatoes add a little kick already. Serve with some sour cream to cut the heat.
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by
deborah.junger
Carne Guisada is a mexican stew meat... it is one of my favorites when cooked properly. You can eat this in a tortilla or on a plate with rice and beans. Its great with cheese and avacado slices as condiments.
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A succulent dish made with savory pork, chopped onions and juicy tomatoes.
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by
Maria A. Alanis of Bob's Taco Station in Rosenberg, TX.
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by
Janice
A Mexican inspired take on beef stew, that includes chili, peppers, tomatoes, cumin and garlic. It calls for the meat cubes to be browned in lard, but olive oil or canola oil could be used for a lower-fat version.
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