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    #1

    Carne Guisada Question....

    We're making Carne Guisada today for the first time (yeah, I know, I grew up in Texas and this is my first time, crazy). Found a recipe on the web that looked good. Had everything in the stockpot according to instructions and was simmering on low-medium heat for 5 hours. It's turned off now. The meat is tender and tasty, but the liquid has almost entirely cooked off, just a little bit left in the bottom, and it doesn't look like the thick "gravy" I see in a lot of pics of Carne Guisada. First off, we're not eating this tonight, we're eating it on Saturday (going in the fridge until then), but when we put it on the stove to warm it up on Saturday afternoon, I feel like I need to add a little more liquid of some kind since it's really low. What should I add? Beef broth? Water? Something else? Also, to make a thicker gravy, should we just add a little flour to the liquid? Cornstarch?

    Thanks for any help.

    Joshua
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    #2
    You can add water or broth. You can add cornstarch or run to HEB and get the fiesta brand carne guisada seasoning. Next time you make it use the fiesta brand and follow the instructions on the bottle. Perfect every time!

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      #3
      I bet you a few guys on here have some awesome recipes, I have tried several times, but it ended up dull. Staying tuned into this one.

      Godd Luck!

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        #4
        Originally posted by temple droptine View Post
        You can add water or broth. You can add cornstarch or run to HEB and get the fiesta brand carne guisada seasoning. Next time you make it use the fiesta brand and follow the instructions on the bottle. Perfect every time!
        I live in Ohio now and unfortunately we don't have any HEB's around here. And we don't have many Mexicans or much Mexican food around here, either, so I doubt I'd be able to find that Fiesta brand mix.

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          #5
          Yup, no HEB in those parts. Maybe google it for a vendor, or order some online for the next go around. Cornstarch and beef broth will work for you though.

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            #6
            Okay, thanks, we'll try beef broth and cornstarch for the gravy.

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