just got back from heb after making a specific trip to get their kit to make as a quick weeknight version they didnt carry it
agree, i rarely go there. i'd rather pay more and go to the iga on woodrow or central market on lamar anyone know for sure whether the heb on far west carries it? i think i want to give it a shot this weekend
I stopped there last night to pick up some, but my HEB was either out or they don't carry it either. After rifling through the pre-packaged Enchiladas Verdes, Carnitas, Meatloaf, Beef Stroganoff, Roast Beef Gumbo(?!?), Chicken Gumbo, etc., etc., etc., I finally picked up a package of the Barbacoa, since I was set for tacos. It was very greasy so I drained it in a colander. Pretty bland, but the crew ate it. I'll look for it again, though. CG is one of my favorite dishes and I make it from scratch pretty often.
tried tailgate's recipe last night. made guacamole and pico to go with it just had leftovers for breakfast will probably have it again for lunch its awesome
gak, agreed. i finished off the last of it for lunch today. carne guisada, a corn tortilla, and a beer.
yeah that heb is the one in my area and it is in fact nasty. i usually expect to see a lady with a club foot vomiting in the corner of the produce section i just go to the iga on woodrow or central market on lamar also, i made the original recipe monday and it rocked again
To be fair, that HEB is also where I have run into (A) Dana Wheeler-Nicholson, of "Fletch" fame, and (B) Amanda, my sexy purple-haired bartendress at the Little Longhorn. Oh, and (C) my really cute ex-girlfriend, who looks a lot like Cameron Diaz, and greeted me with a big, public hug. On Valentines Day. While I was holding some flowers for my wife. The HEB on Far West has the hot mom crowd, though.
Tailgate....tried your recipe last night. Had never made Carne Guisada before. I varied only in that I used fresh garlic instead of garlic powder and threw some cilantro for about the last half hour of cooking Good stuff, so thanks for the recipe and the visuals. Made it a no-brainer that I give it a try.
Glad everyone is liking it. Actually had some decent Carne Guisada tacos at Maudies yesterday. Not as good as this though
My variation of this included one minced fresh jalepeno (with seeds) and a minced poblano (with seeds. Certainly did NOT make it overly spicy or anything close to hot with that many other ingredients but definitely kicked it up a small notch in overall flavor.
Just picked up some of the pre-packaged HEB brand and have it simmering right now. Smells awesome so far; and boy am I hungry. Edit: I can't believe something this tasty could have fewer steps to make than Hamburger Helper. I'll have to try it as a base for chili as suggested by Brisketexan, although I think I will use the 2-alarm mix rather than the fiesta one.
This thread is a classic. Thinking of making some this weekend. Cold weather just begs for carne guisada.
I have a recipe that is a bit more gourmet. Some here may want to try it. Ingredients: 3 lb chuck roast Flour to dredge beef Sea salt Coarse black pepper 1 tbs olive oil 1 Med yellow onion coarsely chopped 2 chipotle peppers in adobo sauce, chopped 3/4 tsp ground cumin 1/4 cup tomato paste 4 cloves of garlic, minced 3/8 tsp ground cloves 4-5 cups of beef broth 1/4 cup red wine 1 can diced tomatoes with basil and herbs 1 can black beans drained 4 carrots cleaned and sliced Use a heavy stock pot or dutch oven with a tight fitting lid. Salt and pepper the roast Dredge the roast with flour on both sides Heat the olive oil and brown the roast for 2 1/2 to 3 mins per side Remove the roast and add onion, chipotle and cumin Saute for 2 mins Add tomato paste and stir frequently for 1-2 mins Add garlic and stir 2 mins Add 1/2 cup beef broth to deglaze the bottom of the pan Add the roast, wine, black beans, carrots, diced tomatoes, ground cloves, and enough beef broth to cover 1/2 the roast. Cover and simmer for 3 to 3 1/2 hours. If you prefer, you can do the finish cooking in a crock pot for the simmering It's delicious and subtle because of the ground cloves and chipotle peppers
Tailgate How many will your recipe feed? 6? I am having a bunch of family over and want to try it. Probably 10 adults. Thanks for the recipe. CG is a favorite of mine and I look for it wherever I go.
Yeah...it will feed six pretty good. Note the water amount if you double. Like any stewed type meat dishes, it is really good the next day also...so you may want to try and pull the double. Hope you got to enjoy it...just saw your post!
