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#11537976 - 04/12/16 05:23 PM carne guisada
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 884
Loc: bayou vista,tx
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.
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#11539520 - 04/13/16 09:40 AM Re: carne guisada [Re: smooth move]
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 884
Loc: bayou vista,tx
put a couple spoonfuls in scrambled eggs this morning and wrapped a tortilla around it. not bad.
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#11539639 - 04/13/16 10:12 AM Re: carne guisada [Re: smooth move]
Luke57 Offline
Extreme Angler

Registered: 04/06/09
Posts: 1336
Loc: Aledo Tx
That sounds great
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#11539697 - 04/13/16 10:29 AM Re: carne guisada [Re: smooth move]
Kattelyn Online   content
TFF Guru

Registered: 02/11/09
Posts: 31691
Loc: Mansfield-ish
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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#11539921 - 04/13/16 11:52 AM Re: carne guisada [Re: Kattelyn]
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 884
Loc: bayou vista,tx
Originally Posted By: Kattelyn
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.
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#11539983 - 04/13/16 12:20 PM Re: carne guisada [Re: smooth move]
fmrmbmlm Online   content
Pro Angler

Registered: 01/27/14
Posts: 867
Use a beef tongue, out of this world.

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#11541269 - 04/13/16 09:44 PM Re: carne guisada [Re: fmrmbmlm]
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 884
Loc: bayou vista,tx
Originally Posted By: fmrmbmlm
Use a beef tongue, out of this world.

i bet it is. do you have to skin the tongue?
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