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.