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Dec 30th, 2023
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 carne guisada
#11537976
04/12/16 10:23 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
OP
Extreme Angler
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OP
Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
tried a new recipe for carne guisada tonight using serrano peppers and tomato sauce. usually use jalapenos and about 1/2 a tomato. recipe didn't say to deseed the peppers. it was a little hot for me. not too hot to eat, but too hot for me and not a big fan of red sauce. think i'll go back to japs and leave the tomato sauce for pasta. oh well, if you don't experiment you'll get caught in a rut. 
es le bon ton roulet
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Re: carne guisada
[Re: smooth move]
#11539520
04/13/16 02:40 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
OP
Extreme Angler
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OP
Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
put a couple spoonfuls in scrambled eggs this morning and wrapped a tortilla around it. not bad.
es le bon ton roulet
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Re: carne guisada
[Re: smooth move]
#11539639
04/13/16 03:12 PM
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Joined: Apr 2009
Posts: 2,418
Luke57
Extreme Angler
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Extreme Angler
Joined: Apr 2009
Posts: 2,418 |
Save our planet it's the only one with beer
ESTO VIR
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Re: carne guisada
[Re: smooth move]
#11539697
04/13/16 03:29 PM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
Never have put hot peppers in my guisada. Tomato sauce, yes. Peppers, no. Father in law is hispanic and grew up with spectacular guisada and keeps bragging on mine. Just simmer it at least 45 minutes to let all the flavors shake hands and say howdy.
Only issue is I don't measure anything so I can't tell you exactly how it's made. It's cubed pork shoulder, cumin, onion, garlic, tomato sauce, and me standing in front of the spice pantry deciding what to throw in.
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Re: carne guisada
[Re: Kattelyn]
#11539921
04/13/16 04:52 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
OP
Extreme Angler
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OP
Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
Never have put hot peppers in my guisada. Tomato sauce, yes. Peppers, no. Father in law is hispanic and grew up with spectacular guisada and keeps bragging on mine. Just simmer it at least 45 minutes to let all the flavors shake hands and say howdy.
Only issue is I don't measure anything so I can't tell you exactly how it's made. It's cubed pork shoulder, cumin, onion, garlic, tomato sauce, and me standing in front of the spice pantry deciding what to throw in. i always use jalapenos and deseed them, but this recipe called for serrento and didn't say to deseed em. live and learn. i use beef also. never tried it with pork, but will now.
es le bon ton roulet
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Re: carne guisada
[Re: smooth move]
#11539983
04/13/16 05:20 PM
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Joined: Jan 2014
Posts: 1,902
fmrmbmlm
Extreme Angler
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Extreme Angler
Joined: Jan 2014
Posts: 1,902 |
Use a beef tongue, out of this world.
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Re: carne guisada
[Re: fmrmbmlm]
#11541269
04/14/16 02:44 AM
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Joined: Oct 2012
Posts: 1,925
smooth move
OP
Extreme Angler
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OP
Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
Use a beef tongue, out of this world. i bet it is. do you have to skin the tongue?
es le bon ton roulet
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