Categories Beef Carne Guisada
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Carne Guisada

First of all there is no one recipe for carne guisada (I have at least 5 different variations). The basic guisada I learned growing up and through the years I adapted to what is available and on hand. Guisada means stewed and because it cooks for a very long time it is always made with the tougher and cheaper cuts of meat. This can be cooked on either the stove or in the oven. Also, any meat will work, pork chicken but I grew up in Texas were beef was king, so, our quisada was always beef.

  • 1 3-4 lb sirloin steak 2 in thick. (round steak, chuck or bottom round is the traditional cuts)
  • 1 large yellow (can be sweet) onion or 2 med ones
  • 3 large tomatoes
  • 5-6 cloves of garlic smashed
  • 1-2 bay leaves
  • 1 red bell pepper
  • 2 jalapenos
  • 1-2 guajillo peppers
  • 1 large poblano pepper
  • 3/4 tablespoon of Mexican oregano
  • 3/4 Tbls of cumin powder
  • 1 bottle of good dark beer
  • water to cover
  • 1 lime

The meat

Season with salt and pepper and grilled on the egg to 122 degrees. Cut meat into 1 inch cubes removing any excess fat. Be sure and save all meat juices.

Note: flavor the meat with smoke not rubs. I like oak and pecan. I don’t use mesquite because of the bitter overtones in the stew.

The veggies

Dry roast on the egg the tomatoes, bell pepper, jalapenos and poblano pepper. Slice the onion in half and lightly coat with oil place on egg. Roast: peppers until supple but not charred; tomatoes until skin is loose; the onion until tender. Toast the guajillos on egg till fragrant about I minute on each side.

Dice all the veggies with the exception of the guajillo, which can either be ground unto a powder or sliced.


(Can be done on egg and stove or just egg)

Add a piece of fat removed from the steak and render.

Place crushed garlic in the pan and sauté until fragrant. Add remainder of the veggies and meat and any of the meat juices. Add 1 bottle of a good dark beer and enough water to cover.

Bring to a boil, taste liquid and adjust for salt.

Place back on the egg, and cook uncovered at 325 for 4 hours or until meat is fork tender and pulls apart.


AS a taco: Place in corn tortilla top with chipotle crema an avocado slices. Serve with lime wedges, refried beans and white rice OR this goes great over sliced, pan fried cheese grits (made the day before placed in a loaf pan and refrigerated for 24 hours then cut into slices and pan fried in butter…adapted that serving when we lived in MD)

Egg set up

Woo with a pizza stone for an indirect cook. Cooking pot on top grate pot uncovered DMFT opened. Dome temp 325 degrees. Cook time 3.5 hours.

Number Of Servings:6-8Source:
Vegetarian:NoTime To Prepare:4 hours
Date:Fri 18 Jan 2013 20:40:28 UTCViewed:9454 times
Author:Austin EggheadEmail:
Rating:5,00 (1 votes)

recipe rating
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Carolina QComment added on: Sat 16 Mar 2013 16:17:27 UTC
I just noticed that this recipe was listed here, but has never been reviewed! Folks, this is AWESOME!! I've done it three times and have always been delighted. Great on tacos, yes, but it's also delicious on a bun with cole slaw - maybe even better than pulled pork! Try it - you won't regret it!
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