How to Make Carne Guisada and Green Chile Chicken Enchiladas

Byamazingfoodstv


Host Julia Collin Davison makes a Texas favorite, Carne Guisada, and Toni Tipton-Martin shares the origins of the dish. Equipment expert Adam Ried reveals his top pick for oven mitts. Finally, Christie Morrison makes showstopping Green Chile Chicken Enchiladas.

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Get the recipe for Green Chile Chicken Enchiladas:
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47 Comments

  4. The green chili chicken enchiladas turned rather mushy and soggy for me. Any suggestions on how to avoid this in the future? Otherwise, the flavor of that green sauce was amazing and the overall taste was great. I’d like to fix it next time!

  14. Can't eat a spanish recipe made by someone that only uses salt and pepper for seasoning. I mean no disrespect albeit they don't know how to cook authentic style nor how to season food.

  20. Take this more like tex mex food than Mexican. It's OK, and thanks for not going generous on the cumin, great mistake when preparing Mexican food. But some parts really mess it up. Monterey jack and cheddar are never good cheese for these dishes. Try Chester, instead. In not sure Carne guisada has its origins specifically in Puerto Rico, but hey, it's a dish that crosses boundaries. Thanks for the good tips in general!

  24. My wife and I do taco Tuesday every week. We try to keep it as varied as possible, not just with tacos though, we’ll have all kinds of Mexican cuisine on Tuesday nights. These are two dishes we’ve never tried before. I can’t wait to make them!

  25. My Mexican mother, grandmothers, aunts, and wife have fed me tortillas my entire life. Not once have any of them used a microwave to prepare them 😝. Steaming them is also not acceptable, I'm talking to you Pollo Loco on that one.

  30. I'm from New Mexico. You've made a (small g) green chili/Tomatillo sauce with not one single (capital G) Green chili. They are different peppers. Your version does look really good (tho I'm not a fan of Tomatillos), and I'm sure it is delicious. Love the channel…not complaining, just pointing out a difference in chilis. <3

  42. Sry I am new for cooking but at 4:17 why drain the can tomatoes juice out?! They add great flavor for your meat if u stew them! Also at 16:08 all the charred vege or burn vege, I am always told to peel them out since burning vegetables can form carcinogens like benzopyrene! A little bit is fine but you dont peel any of them out?! I know it will add great flavor but my mom told me please get rid of most of them for the sake of your health ! Overall great 👍 video ! Love all the recipes

  45. Oh! Sure looks delicious 😋😋. Julia, I appreciate and admire you knowledge in Latin ingredients and recipes, and you pronounce each Spanish word so well👏👏.
    Could you please make de Puerto Rican version? Would love to learn from you how to make the sofrito.
    One question, how would it taste if we add red wine? Just curious 😊

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