Carne guisada in English means “meat stew.” There are a million different ways restaurants cook this dish, and you can find it everywhere in South Texas. It varies from a light gray to a dark brown like this one. I’ve had my fair share of bland carne guisada (I’m looking at you Bill Miller’s), and this for sure isn’t that way. You can doctor guisada up with cheese, eggs, cilantro, salsa, corn tortilla, flour tortilla, etc. I prefer to keep it simple, a warm, soft flour tortilla, a little bit of cheddar cheese, and that’s it. I can seriously eat these every morning.
I don’t know what Bolner’s puts in their Carne Guisada Seasoning, but it’s absolutely fantastic. The garlic, spices, and heavy black pepper from Salt Lick’s Garlic Dry Rub are the perfect complement when browning the meat. I’ve been making this in my kitchen for a good ten years and lately have been adding it to the pit to add a little smoke flavor. Another straightforward recipe that is pretty much throw in the pot and wait until it’s done.
Bolner’s Carne Guisada Seasoning: This is the star of the show. It creates a great flavor and contains corn starch to thicken. Also, with a long cooking time, it changes to a nice golden brown color.
Salt Lick Garlic Dry Rub: You can really use any rub that contains a decent amount of black pepper. I like to use this one because of the heavy garlic presence, which I think does great for this dish.
Beef: I used a top blade roast because they were on sale. I’ve also used chuck roasts and general “stew meat.” I think there needs to be some fat to help the meat become tender, but I do trim any large fat pieces that I find while cubing the meat.
Hearty Hacienda Guisada
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3.25 hours
- Yield: 10 tacos 1x
- Category: Brunch
- Method: Braised
- Cuisine: Tex-mex
Ive had my fair share of bland carne guisada and this for sure isn’t that way. You can doctor guisada up with cheese, eggs, cilantro, salsa, corn tortilla, flour tortilla, etc. I prefer to keep it simple, a warm, soft flour tortilla, a little bit of cheddar cheese, and that’s it.
- 3 lbs Roast Meat (blade steak, chuck roast, stew meat)
- 1 Onion
- 2 jalapenos
- 3 tbsp vegetable oil
- 2 cups water
- 1/4 cup Bolners Carne Guisda Seasoning
- 2 tbps Salt Lick Garlic rub
- Preheat grill to 350° for indirect cooking. Insert a cast iron dutch oven to pre-heat as you prep the other ingredients.
- Cut roast into 1/2 inch squares. Remove any large pieces of fat or connective tissues. Season with 2tbps of Salt Lick Garlic rub.
- Chop onion and jalapenos into bite-size pieces.
- Add oil to cast iron and let warm for 2-3 minutes. Add beef and vegetables for 5 minutes or until browned.
- Stir in Bolners Carne Guisada Seasoning, add water.
- Cook until meat begins to fall apart, around 2.5-3 hours.
- Serving Size: 3 oz
- Calories: 210
- Sugar: .8g
- Sodium: 350mg
- Fat: 10.5g
- Saturated Fat: 5.6g
- Carbohydrates: 1.8g
- Protein: 28g
- Cholesterol: 96.6g
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