HOW TO MAKE CARNE GUISADA AND FLOUR TORTILLAS: EP 48
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- Опубліковано 23 сер 2019
- WELCOME TO EATMIGO'S FIRST "HOW TO" EPISODE. THIS WEEK CHEF LEO DAVILA FROM CATCH THE WAVE SHOWS US "HOW TO MAKE CARNE GUISADA" & "HOW TO MAKE FLOUR TORTILLAS" FROM SCRATCH. THANK YOU TO HEB AND THE ART INSTITUTE OF SAN ANTONIO FOR MAKING THIS EPISODE A SUCCESS.
HOW TO MAKE FLOUR TORTILLAS
HOW TO MAKE FLOUR CARNE GUISADA
SAN ANTONIO'S BEST TACOS & VLOG
MUSIC: TRIPLE SCOOP MUSIC
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Good video. I was born in Bay City, Texas, down on 35, about 150 miles ESE from San Antonio, and my aunt Deloris made the best Tacos and Carne Guisada; I have her tortilla press passed down from her mother. We use poblano peppers instead of bell peppers with a higher ratio of cumin and chili powder. Also, I like to cut the meat into smaller cubes because it fits in the tortilla better; less falls out. I use the onions to dissolve the fond from the bottom of the pan.
Carne Guisada is my favorite Mexican Dish i dearly love it with onion, cilantro, chopped up jalapenos in a nice warm home made tortilla LORD YUMMY
Thank you for showing us amateur cooks. I'm from Ireland, not too much Mexican food here.
Greetings from West Texas! I would love some recipes from Ireland!!
Born in Laredo and what a great video! I even thought the walk through an HEB store was cool! (I'm living up North now) Bravo! I'm actually cooking Carne Guisada for the morning right now! :)
ua-cam.com/video/-hNr99CZWqE/v-deo.html
Where my invitations
Born in Laredo too. Was there a month ago going thru HEB. Live in the Midwest now. Miss the good food
The best carne guisada of the world’s “ I missing Laredo “ 🙏 👋 I’m going to cook 👩🍳 for lunch 🥙 and delicious flower tortillas ..
Seeing the love and passion they have for the food makes me so dang ready to EAS, go back home and open my own truck😍
I miss San Antonio so much. Thanks for giving me a piece of home.
Viking Blitz Hell ya, SA misses you too
Thanks Chris! this was a great video!
Awesome!! Good quarantine food! Thanks!
Believe me it is fabulous! TYVM!
My mom's is really basic. Meat, flour, salt, pepper, garlic, cumin, and lard. Does not take hours. She tenderize (velvet) the meat using baking soda.
Less is more Paul. My mom’s carne guisada was so simple. Cheap cut of meat, some garlic, onions, tomato sauce, cumin, flour and salt. Easy and simple. No need for all those extra ingredients.
Velveting the meat is a brilliant cooking tool! I have recently started doing it and it works magnificently on so many cheaper (and not so much too) cuts of all types if meat.
@@palgordo44flavor flavor flavor. I’m sure his is really good too, but I’m like him, the additional items he puts in just stacks more flavor in your dish. It sounds really good to me.
That looks so good...my mouth is watering!! 🤤
Loved your video! Thanks alot ❣
Awesome video- new subscriber. This recipe looks delicious chef Leo!
Like the song at the end!!! The grito set it off!!!
Love your video, fun to watch and easy to follow.
I am Puerto Rican, and I made this recipe several times for family. Wow, Great taste, easy and a success. Thank you for helping me improve my beef stew recipe. Everyone loved it!
This is great! Thanks for sharing
Jay Moonchild Absolutely, let me know how it comes out
Excellent! Time to make some!
This is so dope!
steven vargas Gracias Steven.
Fabulous job
Amazing 😋
Moved to Portland from SA! I miss tacos sm 🥺 thanks for this and the visit inside HEB too
That’s the best recipe I’ve ever seen…..reminds me of my mama’s cooking thank you for sharing I’m gonna run out and get me a chuck roast lol
Great job guys. Good eating.
Pues, why are you using such a small pan, Ese?
Great recipe,great presentation!
Bob David Thanks bob, I appreciate it.
the red restaurant at the Art Institute in San Antonio I graduated from the film program there. they really push the culinary students to be their best the library was always packed with them.
Missing San Antonio!!! Going to buy and make some for my girl. She visited a long time ago and had guisada for the first time. She loved it
Yummy! I'm from San Antonio and now living in Tijuana. I'm gonna try this from my apartment in TJ.
I really like the pans you use
Wow buying it at store just perfect
I made this today. I happened to have chipotle paste in the fridge so I put some of that in. The dish is not complicated but it was fab. Hello from Scotland.
Recipe AND entertainment!
This is the real deal!
Have you ate a popular bakery in Abilene Texas?? They make the carne guisada
Greatness
Copied it down to a T. It was very good. A little bit of a twist than what I'm used to. The simple process of not putting a bunch of Water (to make it a traditional stew) did something nice to it. My Family liked it.
I was born and raised in Austin,but now live in Seattle.I really miss HEB grocery stores.
Showing some Local love!!!
Made carne guisado a few weeks ago! Freeze it in containers and have for lunches. So good! Not in TX anymore for H.E.B., and Publix isn't the same.
Def going to see if I can make some carne guisada tacos. Been 2 years without those San Antonio tacos. Since moving to Houston I haven't seen or been to place that sells them.
Tejas Tacos, in SW, is my go to.
I've seen Carne Guisada prepared a lot of different ways by a lot of different chefs. Even the worst one was delicious.
Those tortillas look premo. I usually get at it with Rotel but I may have to re-think that having seen your bell pepper enthusiasm. BTW, I'm watching this as I await mine thats cooking. Texas love worldwide!
Thank you for the great video!
My Fav taco. I can only find it in SA. Will try to make this.
Hola from Illinois
Here from San Antonio
Maryjane Gonzales SATX IN DA HOUSE!!!
What kind of knife are you using to chop everything up?
Looks good I’ll try coating the meat with flour to sear and using choice or prime with a shorter cook time to check consistency. Then I’ll try toasting the spices then mortar and pestle then adding. I do like shank too so I’ll try both. I wonder if a quick shot of red wine will deglaze and add any noticeable depth instead of using rice wine? Thanks.
Thank you brotha. Pleasant Dreams Tattoos. Come get your carne guisada’d …….. hahaha.
Hell yea Wurzbach
Everybody has there own techniques but carne guisada has gravy. Never seen vinegar put in it. Your technique is something I've Never seen.
YUP. Never seen it but it does definitely make some sense... Although, I've always heard just to use the onions to break up the bottom of the pan, not vinegar, what they did here with the vinegar kind of reminded me of how you make Pork Adobo in the Phillipines except they didn't actually cook the Meat in the Vinegar here. I wonder if it still had the taste. I did what they did tonight for Dinner BUT I put much more water so make it a traditional stew type guisada and I put some Flour on my Meat just as it finished up searing. Didn't taste any vinegar whatsoever.
I've heard people adding Flour to the Sauce to thicken it up towards the end, but from all the stuff I've learned from making rouxs (for like, mac and cheese) I always heard you want to cook off the flour in some fat so you won't taste the flour in your roux, not sure I wanted to risk ending up with Flour-Flavored stew if I had put the flour in at the very end so that's why I did it at the beginning like you traditionally see.
De-seed the jalapeños if you want it milder…We just say “Guiso” on West Tx!
Coming from a real chef I never add salt before cook it draws out moisture
F*king fire bro.... hell ya
jaedae 🔥🌮🔥HELL YA, THX
Did they post the recipe or do I need to watch the video again and take notes?
Yes! No one makes this up north! Home town is S.A.
On the tortillas, it's lard AKA Manteca bro, not butter vato. Crisco lard in a can dude letting the flag down Homie.
Not only that but the damn guisada looked like crap puto!! Just give me rockys!!
Ok Becky lol
Naaah, fuck that. I was born in SA and raised by a family who traditionally used Lard for their Tortilla dough but once you use Butter, or maybe a combo of both if you really like Lard, you will never use JUST LARD ever again. Even damn spread like Blue Bonnet is better than Lard, but if you use straight up real butter like Kerrygold Butter, maaaaan, the taste is so much better, and the tortilla comes out more fluffier, not all dry or flaky.
Found it out on this many years back, thank fuck for it: ofbatteranddough.com/homemade-tortillas/
@@zonzogonzo1427 Yeah the Guisada looked a little too dry, a bit like Barbacoa, I'ma have to try it though to see if what they did here really is better than what's traditional. I've never had Guisada that dry, it looked really moist still but it looked more like they BRAISED the meat instead of made it like a stew.
Exactly !!!
is there a written down, printed copy of this recipe? i nees to know exact amounts. like what size was the chuck steak?
HEB!!!
Shown here, tortillas are easy to make badly, and hard to make perfect. These looked perfect!
Only in San Antonio you get to eat the best TexMex food.
Tex mex isnt real just a cheap and less herbs and spices of authentic mexican food. Tex Mex is actually nasty.
He def was missing the chilies and the adobo
True , nowhere else is it even close
So ah, is the recipe linked somewhere?
Great recipe but my family does not add tomatoes, other than that its close, from Victoria/Port Lavaca area.
Is that a nikiri blade he’s using?
The ONLY HEB Stores in the DFW area are in the suburbs, (about 25 miles in either direction). I would NOT spend a dime at Wally Mart stores if there were any close to me.
Chef the difference between Mexican oregano and Italian oregano Italian is sweeter
Why do you prefer butter over lard?
Lard but if it’s butter it has to be real 🧈
I would be eating at
Restaurant ever day
Where is this market at???🧐🤨
Can you make this with pork? My husband can't have beef!
Aye HEB Texas bots
The comino is the main flavor of Carne Guisada.
He does give how much to use of the garlic, jalapenos, tomatoes and water for the tortillas.
As far as not giving the amount of water for tortillas, thats because it will never be the same. I add hot water not luke warm, bit by bit until the dough feels smooth and supple, not firm. Rolling with plenty of flour encourages rounder tortillas. If ts a rainy or humid day youll use less water. You in the desert? More water. The other stuff is a preference. Like the light green jalapeno? Id say 3 cloves garlic for that amount. Tomatoes 2-3 ripe romas not pink and gritty january ones or this wont work. Not in my family. We look for dark and cracked. Means they had a hard life and hot af usually. Best of luck!
Interesting, I thought they would use some of the flour to put on the meat after the frying/searing in order to get a nice gravy.
WURZBACH!!!!!!
Cooking times?
Forever, or close to it! You have to cook it low and slow until the meat is tender... so if you use papas they go in real late.
2:45 You have a really nice salt and pepper blend? Really? Can you hook a homie up? I've been trying to meet someone really nice. Unfortunately, they can't get passed my sense of humor...I dunno why. Lmao 😎✌
Bro I had high hopes but bell peppers. I ended it there.
Anyone try a pressure cooker yet? That should make that meat fall-apart soft.
I love how u dont use lard in ur tortillas..can u use almond flour or coconut flour instead of regular flour in the meat?!
sweetninasky 9 I asked Chef Leo and this is what he said
Yes. While I personally recommend masa as a substitute for the thickener, you can use almond flour, coconut flour, and cassava flour as well
Mmmmmm ….
is totally different than Mex style
There is no mex style , carne guisada is a texmex dish
That guisada looked like you pulled it out of a can. It's supposed to have a more soupy texture not all dry looking.
It does! But I love how they did it. It may actually be really good, just their own version of it to make them unique, I'd love to try it to be honest. I did it soupy/stewy like it traditionally is but next time, I'm adding less water and doing it like this. It just seems like they braised it instead of making a stew (Braise = Water is halfway covering the meat) who knows though lmao, maybe they just ran out of water and didn't want to add more. It sort of reminds me of Barbacoa the way it came out.
The beauty of the people who share their recipes is that you can make your own style of it. I don’t make it as soupy and I don’t add bell peppers.
Also you know it’s not a going to taste like it came out of a can. Anything made by scratch is always delicious.
Just add more water or beef stock to make it soupy. And you can make it soupy or thick like a gravy. It all depends on what you like and taking out what you don’t like.
The way they made it is delicious in a burrito with rice beans. I’ll definitely try their recipe, I bet it smelled amazing.
The best guisada I've ever had was in my small hometown in Texas and it was not soupy at all. Just a little gravy and mixed in with a little cheese. Best tacos guisada ever. But the soupy kind made in a roaster is also bomb.
Gosh I miss guisada. Living in exile now and the only way to get it is to make it. And when you ask for it in a restaurant they have no idea. Carne guisada must be comfort food, not restaurant food! When I ask about it in California they always answer "yes, we have carne asada." No clue. You can ask again and get the same answer.
Same here in Vegas no mexican restaurant don't know what Guisado is !!!
I didn't see you add the garlic 😒
My Uncle makes it in a pressure cooker
Not Guiso
This dont look like taqueria CG
THAT IS NOT CARNE GUISADA
You lost me at tortillas.
Looks terrible dude
that looked like dog shyt!!!!!!
HELL NO!!!!!
Guess you never had carne guisada
I found using beer to replace water in the the Guisada, Gumbos, Stews and things. Make them Richer, and More Favorite Full! YUM > The beer i use is? BUDWEISER