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Where my invitations

Born in Laredo too. Was there a month ago going thru HEB. Live in the Midwest now. Miss the good food

The best carne guisada of the world’s “ I missing Laredo “ 🙏 👋 I’m going to cook 👩‍🍳 for lunch 🥙 and delicious flower tortillas ..

Greetings from West Texas! I would love some recipes from Ireland!!

Less is more Paul. My mom’s carne guisada was so simple. Cheap cut of meat, some garlic, onions, tomato sauce, cumin, flour and salt. Easy and simple. No need for all those extra ingredients.

Velveting the meat is a brilliant cooking tool! I have recently started doing it and it works magnificently on so many cheaper (and not so much too) cuts of all types if meat.

@@palgordo44flavor flavor flavor. I’m sure his is really good too, but I’m like him, the additional items he puts in just stacks more flavor in your dish. It sounds really good to me.

Viking Blitz Hell ya, SA misses you too

Jay Moonchild Absolutely, let me know how it comes out

steven vargas Gracias Steven.

Bob David Thanks bob, I appreciate it.

YUP. Never seen it but it does definitely make some sense... Although, I've always heard just to use the onions to break up the bottom of the pan, not vinegar, what they did here with the vinegar kind of reminded me of how you make Pork Adobo in the Phillipines except they didn't actually cook the Meat in the Vinegar here. I wonder if it still had the taste. I did what they did tonight for Dinner BUT I put much more water so make it a traditional stew type guisada and I put some Flour on my Meat just as it finished up searing. Didn't taste any vinegar whatsoever. I've heard people adding Flour to the Sauce to thicken it up towards the end, but from all the stuff I've learned from making rouxs (for like, mac and cheese) I always heard you want to cook off the flour in some fat so you won't taste the flour in your roux, not sure I wanted to risk ending up with Flour-Flavored stew if I had put the flour in at the very end so that's why I did it at the beginning like you traditionally see.

Tejas Tacos, in SW, is my go to.

Not only that but the damn guisada looked like crap puto!! Just give me rockys!!

Ok Becky lol

Naaah, fuck that. I was born in SA and raised by a family who traditionally used Lard for their Tortilla dough but once you use Butter, or maybe a combo of both if you really like Lard, you will never use JUST LARD ever again. Even damn spread like Blue Bonnet is better than Lard, but if you use straight up real butter like Kerrygold Butter, maaaaan, the taste is so much better, and the tortilla comes out more fluffier, not all dry or flaky. Found it out on this many years back, thank fuck for it: ofbatteranddough.com/homemade-tortillas/

@@zonzogonzo1427 Yeah the Guisada looked a little too dry, a bit like Barbacoa, I'ma have to try it though to see if what they did here really is better than what's traditional. I've never had Guisada that dry, it looked really moist still but it looked more like they BRAISED the meat instead of made it like a stew.

Exactly !!!

Tex mex isnt real just a cheap and less herbs and spices of authentic mexican food. Tex Mex is actually nasty.

He def was missing the chilies and the adobo

True , nowhere else is it even close

Maryjane Gonzales SATX IN DA HOUSE!!!

jaedae 🔥🌮🔥HELL YA, THX

Lard but if it’s butter it has to be real 🧈

As far as not giving the amount of water for tortillas, thats because it will never be the same. I add hot water not luke warm, bit by bit until the dough feels smooth and supple, not firm. Rolling with plenty of flour encourages rounder tortillas. If ts a rainy or humid day youll use less water. You in the desert? More water. The other stuff is a preference. Like the light green jalapeno? Id say 3 cloves garlic for that amount. Tomatoes 2-3 ripe romas not pink and gritty january ones or this wont work. Not in my family. We look for dark and cracked. Means they had a hard life and hot af usually. Best of luck!

Forever, or close to it! You have to cook it low and slow until the meat is tender... so if you use papas they go in real late.

There is no mex style , carne guisada is a texmex dish

It does! But I love how they did it. It may actually be really good, just their own version of it to make them unique, I'd love to try it to be honest. I did it soupy/stewy like it traditionally is but next time, I'm adding less water and doing it like this. It just seems like they braised it instead of making a stew (Braise = Water is halfway covering the meat) who knows though lmao, maybe they just ran out of water and didn't want to add more. It sort of reminds me of Barbacoa the way it came out.

The beauty of the people who share their recipes is that you can make your own style of it. I don’t make it as soupy and I don’t add bell peppers. Also you know it’s not a going to taste like it came out of a can. Anything made by scratch is always delicious. Just add more water or beef stock to make it soupy. And you can make it soupy or thick like a gravy. It all depends on what you like and taking out what you don’t like. The way they made it is delicious in a burrito with rice beans. I’ll definitely try their recipe, I bet it smelled amazing.

The best guisada I've ever had was in my small hometown in Texas and it was not soupy at all. Just a little gravy and mixed in with a little cheese. Best tacos guisada ever. But the soupy kind made in a roaster is also bomb.

sweetninasky 9 I asked Chef Leo and this is what he said Yes. While I personally recommend masa as a substitute for the thickener, you can use almond flour, coconut flour, and cassava flour as well

Same here in Vegas no mexican restaurant don't know what Guisado is !!!

Guess you never had carne guisada