Host Julia Collin Davison makes a Texas favorite, Carne Guisada.
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I'm 💯% tex-mex and we don't add potatoes because then that's beef stew. We make it very simple.
❤
What temp in the oven?
My gas burner cooks too high so I can't babysit it on stovetop.
RGV responding, "Noononononono…"
You say it's "Not restaurant food"? This dish is served in most Mexican,Tex-Mex restaurants in Austin.Where do you get your worthless information?
This woman should not be showing how to cook carne guisada , she doesn't know real carne guisada
It's not Mexican it's texmex
Yesterday i made this and i used Beer rather than water >> IT WAS EXCELLENT! >>> Its was some thing that i wanted to try out! IT WAS EXCELLENT YUMMY more flavor and richer tasting
THANKS 🙂
Yeah you lost me with the canned tomatoes, tomato paste and bell peppers, I'm sure it tastes good but quite sure not the same as it supposed to taste
that's not carne guisada… i'm sure it's tasty, but no
Brown all the meat, the more fond, the better. Leave out the bell (green) pepper and oregano, and chop a couple poblano peppers up instead; I add a jalapeno. Add at least one more tablespoon of cumin, if not two. Use beef broth, not chicken broth; it's a Texas-Mexican beef stew. Make your own tortillas; it's easy. James, in Texas, and in the middle of Tex-Mex country. 😎
Forget the potatoes, lime, and corriander, never had this with them in 20 years of loving this dish. Add 1 roasted and chopped jalapeno and use half of the bell peppers and replace them with pobalano peppers. Now you're talking real Tex-Mex.
Very good job. Good technique. Seems a bit dry for me, I would have put the whole can of tomatoe, but that’s just my preference.
I make this all the time and only use potato as a thickener. No chicken broth only add water if needed. I have a Resturant recipe that people stand in line for. You have to many spice. Only need salt pepper garlic and cumin. Beef onion celery and potato. I would put Spanish rice on tortilla and put meat on top.
LOVE IT!!! LOVE IT!!! LOVE IT!!! But when will we see our family members cooking together again??? We love that concept of ATK/CC!!!
Maybe you can make a video on how best to clean the ceramic pot afterwards!
Yum I need to try this.
I cooked this plate today is amazing!!Thank for the recipe
Interesting change in the presentation 🤔 👌 I like it!
Imma born and bread Texan. West Texas to be exact. I had a Carne Guisada from my favorite taqueria down the road from me just this morning for breakfast. But I have never and I mean ever had potatoes and bell peppers in my Carne Guisada. And I’ve had 100’s of burritos from all over Texas. Also. Your tortilla choice was no bueno. You need a much thicker tortilla as to make sure and hold all the meat and gravy.
can we really get her to stop saying Harina the wrong way? the H is silent in this Spanish word.
I wish dear our Julia would not touch raw beef with her bare hands. Odd, I know. But I fear blood-borne illness. I wear gloves when handling any raw meat…especially chicken. And I wash my hands every time they come into contact with an eggshell. Better safe… 💥💥💥
Julia cuts her onions different than the tutorial on cutting onions!!!!
looks like shes using a western style bunka. can you share the maker?
Hay dios mio! 🤦🏻 I’m pretty sure the Mexicans attacked the Alamo because those gringos put potatoes in carne guisada.
Thank you, this is just what I was looking!
All of the cooking shows use the saddest flour tortillas. At least get some raw flour tortillas or some ones from the Mexican market.
Some questionable commentary here at the start about the origin and practice of this dish.
While I respect the effort that is more a stew that that it intended to be. I am a
South Texans and we keep a bit more simple meat boiling or braised till tender in a sauce. I meat the meat till tender then meat to a make a amazing sauce then add meat back in. I will take from. The idea of adding big vegetables to flavor the broth with cooking and then rice them afterwords.
In the Texas Hill Country it is more common to use a poblano pepper or two instead of bell pepper.
But I'm sure it is delicious (if milder) with bell pepper if you are unable to find poblanos.
Heads up–those are 2"x2" cubes–not 1"x1" –if you use 1×1 chunks you will be left with hardened beef marbles lol.
Great recipe…except in Texas CG has no potatoes.
What's the knife? Don't recognize.
4:22 Julia has a lovely hat there
Magi
Why do you allow scammer spam on your show?
I get that it's only for the fond, but it would make me crazy to have only browned half the meat.
That dish is from Puerto Rico not Mexican
What can we use for a gluten free replacement for the all purpose flour because my goodness this looks good.
Lovin this sauce more than the meat so I'll add more broth & herbs thankU ! 😋
Looks delicious!
Can you come to my home and cook for me.This is one of the best sites for wonderful cooking tips. and meals.
She should have her own show 👍👍👍👍👍