Every Tex-Mex joint worth their salt must master Carne Guisada, it’s a cornerstone dish. This is a large recipe so I’d halve the ingredients, unless of course you’re feeding a bunch. Recipe and video are courtesy of San Antonio’s CBS TV affiliate KENS 5. I would use flour tortillas to make Carne Guisada tacos, they are larger and more durable than corn and don’t distract from the taste as much. Enjoy! Don’t mess with Tacos!
Author: Erik Kennon, KENS5.com Staff
Published: 2:56 PM CST December 15, 2017
Grandma Terry welcomed me to her lovely Hill Country home to teach me to make the most delicious Carne Guisada known to man! She slow-cooked the meat for two and a half hours, and I honestly cannot believe how tender it turned out. You don’t even need teeth to eat this. It’s that tender!
Terry is a kind-hearted woman who likes to spend her free time cooking for her only granddaughter, Josie. Terry recently retired after 33 years at Frost Bank.
The San Antonio area is lucky to have her! Thanks, Terry, for sharing your smile and for sharing your recipe.
Grandma Terry’s Carne Guisada
Ingredients
- 6 lbs. tri-tip sirloin
- 1 medium onion, quartered
- 3 cloves fresh garlic, grated
- 2 boxes of reduced-sodium beef broth
- 2 beef bouillon cubes
- Ground cumin
- Halve the sirloin and cube into approximately 1″ squares, depending on preferred thickness.
- Pour about 3 tablespoons of vegetable oil into a heavy pan and saute meat until browned and fully cooked.
- Add one box of beef broth, the onion, the grated garlic, one beef bouillon cube, and three tablespoons of ground cumin… the star of the recipe! Stir together and cover pan.
- Terry says the meat will take about 2 to 2 1/2 hours to get tender. Keep checking to make sure that there is enough broth. Add more if needed, and add 2 more tablespoons ground cumin and the other beef bouillon.
- The carne guisada is ready to eat once the onions disappear and the flavor is fully absorbed. Add pepper and salt if needed.
