Carne Guisada Recipe

4.5 9 8
Carne Guisada Recipe
Carne Guisada Recipe photo by Taste of Home
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Carne Guisada Recipe

Read Reviews
4.5 9 8
Publisher Photo
While living away from Texas for awhile, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 7 hours

Ingredients

  • 1 bottle (12 ounces) beer
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 to 3 teaspoons crushed red pepper flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon red wine vinegar
  • Dash liquid smoke, optional
  • 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
  • 2 large unpeeled red potatoes, chopped
  • 1 medium onion, chopped
  • Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional

Directions

In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired. Yield: 12 servings (about 2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Carne Guisada in Taste of Home December 2013

Nutritional Facts

2/3 cup: 261 calories, 12g fat (4g saturated fat), 67mg cholesterol, 200mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.

  • 1 bottle (12 ounces) beer
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 to 3 teaspoons crushed red pepper flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon red wine vinegar
  • Dash liquid smoke, optional
  • 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
  • 2 large unpeeled red potatoes, chopped
  • 1 medium onion, chopped
  • Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional
  1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
  2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired. Yield: 12 servings (about 2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Carne Guisada in Taste of Home December 2013

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Reviews forCarne Guisada

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MY REVIEW
coffeeandkarma User ID: 6584864 270320
Reviewed Aug. 3, 2017

"This was not as good as I had hoped. First I followed directions to the letter. It was bland and didn't have much spice. Second, I don't cook but heat in the crockpot."

MY REVIEW
angieact1 User ID: 1990802 265019
Reviewed Apr. 22, 2017

"Made my house smell terrific and tasted even better! Leftovers were good in quesadillas!"

MY REVIEW
Psalm127-3 User ID: 7749892 260965
Reviewed Feb. 7, 2017

"this looks like a perfect crock pot dish.

hearty and heart warming. I would serve it with refried beans and in soft&warm toasted flour tortillas.
problem is I'm allergic to beer. can I substitute another fizzy beverage?"

MY REVIEW
rinshin User ID: 1384577 125535
Reviewed Jun. 23, 2014

"I come to Taste of Home for simple and down home recipes like this. I halved the recipe and that worked out just fine. I love the taste of potatoes and pork like this. Very tasty. Thanks for sharing."

MY REVIEW
snogle81 User ID: 6298091 196659
Reviewed Jan. 2, 2014

"My husband and I loved this recipe! It was a little spicy for us on its own, so we made burritos. We stuffed flour tortillas with a generous portion of the shredded pork and potatoes and included a layer of pinto beans, sour cream, and cheddar cheese to reduce the heat."

MY REVIEW
CatMurphy User ID: 7117971 196329
Reviewed Jan. 1, 2014

"This had good flavor. This reminds me of a carnitas recipe that my family actually prefers."

MY REVIEW
leahbelk1 User ID: 7390343 119374
Reviewed Dec. 31, 2013

"Made this a few weeks ago and YUM! We loved it. The leftovers were even better! Planning on making again this week for family coming to town."

MY REVIEW
DesiraeLo User ID: 7359578 195659
Reviewed Dec. 5, 2013

"Prepared this dish for dinner last night, overall the flavors were good, but you definitely need to add more salt. It turns out bland with the recommended serving. Overall though it was pretty good."

MY REVIEW
gypsymal User ID: 1286377 182333
Reviewed Nov. 30, 2013

"I made this last night and it was superb. will definitely make it again."

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