Carne Guisada

[@dmitrykraytor5549]

Greetings from Russia. Just sitting here, having some beer and cooking your Carne Guisada. With our local seasonings however. And you gotta steer it every 15-20 minutes, otherwise it will burn because of flour. Smells and looks good. Matt, thank you for your videos. Learned a lot with your help. Keep on!

[@Texas_G_Longhorns]

I'm loving how matt is incorporating TexMex style on his channel!! Big Fan Matt!!!

[@gd-mn2yw]

Matt ain't mad at anything, and rightly so - all his recipes are winners. I made this yesterday and it is killer good. Really good gravy. I got everything going but put it in a 300 degree oven for 2 hours vs stovetop to avoid having to stir it often and prevent burning even at low simmer.

[@brianc7846]

One of the very best food sites on the Tube! Great presentations!

[@rickramirez4285]

Carne guisada plate with rice, beans, paired with flour tortillas and a sweet tea. That’s the perfect lunch plate in my opinion. Great job Matt! Keep those recipes coming.

[@MeatChurchBBQ]

👊🏽

[@marthamacias2269]

Hey Matt wondering why I cannot get Texas sugar from Amazon says they are out of stock wondering if they’re going to get it back before Thanksgiving?

[@_FBI_69_]

Don’t forget the cheese 🧀

[@dubltap7216]

I found 44 Farms online a few months ago. Damn good beef. I bought a number of the prime chuck roasts. I put them in my pellet grill at 250 until they hit 120° and then quick sear both sides on my cast iron pan until it gets to 128° to 130°. It's better than a lot of prime ribs I've had. Thanks for the recipe!

[@miketienken8546]

When’s the cookbook coming out?! So many good recipes and ideas. Thank you Matt for giving us more than just BBQ.

[@altonbritton881]

Carne guisada is one of my family's favorite dishes when I make it. I've seen it made several different ways and this one looks super tasty. Ranks right up there with chicken and dumplings.

[@TreyEschberger]

Excellent. Agree with doing more of these weekday meals. Appreciate y'all.

[@langecreative]

Made this last night and it was absolutey incredible! Thank you!

[@garytingler3222]

That is the best looking chuck roast I have seen with that kind of marbling. Great looking meal. Keep them coming.

[@zanypmpyle]

God bless Matt Pittman. I’ve cooked countless excellent meals with his instruction.

[@leeg45691]

Keep killing it with these recipes Matt! 😋 looks delicious and easy enough for a weekday recipe! Thanks again

[@toddglasscock6133]

I have always wanted to do this and did it last night before the deer hunt. I doubled the recipe because we were feeding 5 or 6 guys. It was so good we ate it all last night and my intention was to have some leftovers for breakfast. It was damn good!! Follow Matt’s recipe and you can’t go wrong.

[@srt8turboawdjeep146]

Cooking this this weekend, thanks for the sharing! Awesome!!! I usually make larger batch and instead of stovetop I'll put it in the oven (no occasional stirring needed) at 310F for 1:45 and then check meat tenderness, will also pan brown some cut up potatoes and add to pot about an hour into the cook ... meat may need another 15 minutes to get "cut with a fork" tender meat.

[@brianknapp5860]

First of all, love the videos! I made this today and I think this is probably the best tasting thing I've ever made! Keep up the great work!!

[@markbreaux24]

I made it today to enjoy while watching game 1 of the World Series with some family! Great recipe, Matt! Love that I have another use for your chili seasoning!

[@thomasdavidson2715]

Matt thank you all of your incredible tips, tricks, and incredible meals/recipes. It would be incredible if Canadians could get all of your rubs and seasonings! I had to go see friends in North Carolina and fill up my suitcase before flying home!! Thanks again for all you do!!

[@PT-ho1ez]

There are bbq shops in Toronto that will sell it and ship it.

[@GONZOFAM7]

This is my favorite meal. We love it down in the RGV.

[@shaynechurch7252]

Growing up in west texas we had this a lot. We always just called it guiso, but was always with a leaner meat...i will give this a try, looks delish, one of my favorite meals.

[@stevecastro22]

I am on a carnivore diet and use beef tallow rather than oil and this is an amazing dish. Thanks for sharing.

[@williamdaniel6697]

Y’all are Texican heroes!!

[@terryhamilton985]

As an Arizona resident for 28 years, the southwest flavors are all around. I personally love cumin. This recipe looks excellent. I usually make PSB with chuck roast, but definitely going to give this a try. Thanks Matt.

[@frochop]

The worst part about living in here in Phoenix is not one "Mexican" food place out here knows what Carne Guisada is! As a Texan living in AZ I have to make it myself!

[@MeatChurchBBQ]

Thanks Terry!

[@chromedome1975]

What is PSB?

[@terryhamilton985]

@@chromedome1975 pepper stout beef. It’s really good.

[@chromedome1975]

Thanks..sounds good

[@Trbochv69]

I like it with fire roasted Hatch Chilis. The flavor is a gamechanger.

[@tracygray3254]

Yup....Making this one!

[@josephkordinak1591]

Looks great. I will have to give that a try. I love chuck roast. One of my favorite things to make out of it is corned beef or pastrami.

[@scottyaklin8226]

Pan de Campo!!! Tortillas are good but Pan de Campo makes the meal!

[@raypearson2283]

Looks wonderful. Need a recipe book also a catalog of your seasoning. Thanks 🙏

[@chadhawks]

Thanks Matt. I will definitely try this recipe with my spin on it. Chuck roast skewers on my Weber, then in the slow cooker. Great video.

[@narbekalantarians6269]

Perfect for a week day meal. Looks amazing

[@jasonhollinger9513]

I’ve never attempted to make this myself, but this looks super simple. Very helpful and it’s definitely going in the rotation. I’m loving the variety of ways to cook the meats we all know and love. And 44 Farms is great. I used to live in Rockdale, which is right next to Cameron and I knew someone who worked there. Nothing but good things to say about 44 Farms.

[@MeatChurchBBQ]

Love it!

[@jasonhollinger9513]

@@MeatChurchBBQ I’m just bummed that store is closed on Monday’s. I’m passing through Waxahachie tomorrow. Oh well. I’ll be back in the area some other time. I want to pick up a few things to purchase that I’ll use as silent auction items for fundraisers for my homeless ministry. Plus, I want to just check out the store.

[@lydialas8756]

@Hello Jason how are you doing

[@jbthor9032]

Yeah I have been hearing and seeing alot about Carne Guisada and want to try it at a Mexican restaurant first. Thanks for showing me how. I like oven beef stew.

[@ogevalens]

You killed it Matt. I like how you ate it with corn tortillas.....Awesome

[@mikebowerstv]

The video we all needed. I love Carne Guisada but have never attempted it myself.

[@MeatChurchBBQ]

You got it!

[@SirPartyRoc]

Another banger!! Carne guisada is a staple in my family. Loving these videos in addition to the bbq.

[@TXCherokee]

I use Wondra flour for gravy. It’s a finer grate and mixes better for gravy

[@DavidSuperDaveMartin70]

So glad I found this channel. Already cooked several things. Shotgun shells have been the best so far. Going to try this soon. Great job brotha!

[@tarnis3d]

Different from mine in a number of ways, one of my favorite dishes. Never heard of it growing up in the northeast, but living in Houston and marrying into a Hispanic family I learned to cook it to impress my now inlaws. In my experimentation...you don't gain much cooking stuff in the drippings from the beef. I now cut it into big slabs and brown it along with the poblanos, a jalapeno and onion on the grill...then cut it down further and put in the pot. Gravy comes from the liquid created from everything cooking down at the end with a tb of flour. Not sure why you need stock or do that on the front end.

[@thomassosebee9406]

This was amazing. My new favorite stew.

[@jeffreyparks4225]

Thanks Matt!

[@christinebacon9606]

Oh I am in love with your channel…!!❤❤❤

[@leedoss6905]

Awesome, I love beef stew.

[@leorguz1905]

You got tortillas, refried beans and rice. It’s definitely authentic.👏

[@OneAdams]

SIr, thank you for this great video.

[@meanstream4439]

Born and raised in Del Rio, TX I had this two to three times a week! Guisado, refried beans, and colby jack cheese burritos. You nailed it Matt! How about a smoked pork butt pozole next. 👍👍

[@lrod1983]

I saw a good looking recipie for pork pozole rojo on Cooking con Claudia channel. Was thinking hmm how would that tadte with smoked pork butt as well.

[@MeatChurchBBQ]

Love the feedback. Good idea too!

[@scottjones8406]

​@@lrod1983cooking con Claudia, she is a badass,

[@DanielVaquera-zq3if]

Looks delicious

[@jeffdouglas9749]

You rock Brother ! I will be knocking that one down. Enjoy them all

[@johnnunez17]

Dang Matt……that made my mouth water, nicely done. I sure do miss my home state of TX. 🔥👍🇺🇸

[@lydialas8756]

@HelloJohn how are you doing

[@4696885415]

One of my favorite dishes growing up in Oak Cliff 💪

[@MeatChurchBBQ]

Where my wife is from.

[@toddklempnauer2581]

Just started watching this video. Can't wait to see if there's a squirter in this weeks episode!

[@MeatChurchBBQ]

🤷🏽‍♂️

[@toddfinley6516]

Made last night was very good, i ate with the rice, wife loved it too.🤠👍🏻👍🏻👍🏻👍🏻

[@MeatChurchBBQ]

👊🏽

[@LaBigShip]

Just a small thing, it looks like he did it but didn't mention it. After adding the veggies use the excess moisture to scrape off any fond on the bottom into the mix (brown bits left after meat cook). Huge amount of flavour there a lot of people waste.

[@masone4589]

Just made this with axis meat. Absolutely fantastic!

[@cannonsbbq]

This looks absolutely amazing!

[@romancantu9552]

Matt…cooked a double helping of this recipe for 25 hungry troopers serving in the US Army Training and Doctrine Command Accessions Directorate…gone i. 30 minutes! Thanks much for this great recipe!

[@MeatChurchBBQ]

Fantastic!

[@Stmpjmpr01]

Great video. My dad used to make a variation with pork when I was a kid and I loved it. Can't wait to try this and see what he thinks.

[@40russia]

Nice! That with a Bohemia or Shiner Bock is soooo good!

[@KenAdams426]

Wonder if you could do some videos of the equipment that you use outside of the pits and grills. I've seen that burner in a few and think its pretty cool. I want to get one, but what is the setup like?

[@michaeldahmm2238]

Made this for dinner tonight and it was amazing! Thank you so much for videos like these. Keep them coming!

[@MeatChurchBBQ]

Fantastic!!!!

[@finsfunnyvideos]

Big shoutout to MKC! Best knives out there!

[@draskuul]

This is a recipe with a million variations. I've been experimenting with it lately trying to narrow down to my preferences (which I prefer a more tomato-heavy version).

[@scottjones8406]

with tomatoes and pepper it's almost like a version of birra, good idea

[@karlpeterson7299]

There was a Mexican restaurant off of 377 in Keller that had the BEST carne guisada. One day, my buddy and I went there to grab lunch, and they were out of business. Haven't been able to find any place that matched how good that place was since.

[@BBQOntheRocks]

this is my favorite breakfast taco - add some cheese and I prefer flour tortillas for this. When it gets cold, this moves from just breakfast to a really awesome comfort dinner! Nice job! i love these types of cooks ! Keep it up !

[@brianshenk6912]

What about this makes it a “breakfast” taco? Looks delicious, but doesn’t make me think of breakfast 🤷‍♂️

[@tommyvtexantrogden2682]

In South Texas it's a very common breakfast taco offering.

[@bigk2080]

It's crazy that I have a chuck roast in the fridge waiting for this video 👍

[@MeatChurchBBQ]

I am that good. ;)

[@robertnewell2287]

@@MeatChurchBBQ I made some with my recipe nearly identical, but I used choice beef tenderloin for the first time

[@jeffpaul738]

I’m going to have to try this, looks great. One thing about the carbs in the tortillas, the rice has just as many. That was a no no on keto.

[@MeatChurchBBQ]

That was my plate, not hers. I just didn't clarify that when I was talking.

[@savadoram]

Thank you for this video! I think I might have to give this a try this weekend!

[@marcusfinchum6322]

Matt- have you thought about incorporating a porter or dark Mexican beer into the stock? Or would that just be too much… Love the channel and have almost everything Meat Church in the spice cabinet!!!

[@jalvarez9304]

Being from San Antonio it’s a bit to wet for my preference but to each their own. I would eat this with flour tortilla and some cheese. Something to try is making this with leftover brisket.

[@papascruffy]

Looks awesome, I was thinking over rice too and then you showed it lol. I will be making this soon! Thanks man!

[@Cadburystephenson]

When you brown your batches do you pour out the fat and save it in a container from that batch and then pour them all back in at the end? Or do you just let it continue to build?

[@CaptCraig]

Dude, I'm so doing this underneath my grill patio this weekend! With many a cervasa as well. Oh yeah. You're my spirit animal Matty P!!!!

[@MeatChurchBBQ]

Love it!

[@Truckerdaddy]

I first tried Carne Guisada when I worked in Karnes City,Tx area. I would stop at the Stripes truckstop and they had a Laredo Taco Company inside and the workers were mostly old Hispanic women. I've never had Carne guisada like that ever again. I've had it from several other restaurants and none them come close to what those ladies come put out.

[@bigmikesheeran]

I made smoked carne guisada a few weeks ago and it turned out really good. Highly recommend smoking the chuck roast.

[@bigmikesheeran]

For mine I basically did a poor man's brisket, made a dark roux, added the veggies, and once they were cooked, added the stock. Cubed up the chuck roast & simmered for a long while.

[@carolfugaban2071]

Looks good 👨‍🍳

[@donproctor4480]

I agree, like seeing sides served up, cause sometimes it’s hard to to decide on should go with the meat. How about some home made smoked Mac n cheese with a cut of meat of your choice video.

[@MeatChurchBBQ]

My Mac n cheese is coming!

[@fly1327]

Hey Matt, a great dish in less than 2 hours you might do a video on is a dry roux chicken and sausage gumbo. Way less calories and I think tastes better; nobody has ever complained. But if you don't like Louisiana dishes, I understand ;-)

[@mow4607]

Miss & ❤ you Patty!!!

[@robertlopez8785]

Nice are the beans home made ? or out of the can thanks look good i need to try we don't get that here in California

[@Hi-TechHillbilly]

I picked up a whole prime rib roast last night. W Sauce came in today. Already have all the other seasonings. Smoking it at work Friday!

[@MeatChurchBBQ]

Killer!

[@Mankitchenrecipes]

Looks like it's packed with flavor!😋

[@MeatChurchBBQ]

Totally is!

[@latenightwithfred]

I first came across carne guisado tacos at a gas station down near Three Rivers / George West. It was love at first bite but I've never found a recipe I would commit to. Going to give this a go.

[@marshall5021]

Mr. MC I am happy to tell you that your carne guisada turned out GREAT. Could you try it. Like your Making chuck roast burnt ends. Smoke them with hickory at 275 for 2 hours then add them to the sauce. I did it that way. Omg it's fantastic. I seasoned the burnt ends with your BBQ rub holy cow. I love your videos man.

[@rperry70]

After watching your chili video, cooking it in a dutch oven in the smoker, well that got me thinking to make Carne Adovada that way. This looks like a great recipe BTW. I will plan to make this. I will not be able to find that high grade chuck roast though, that is for sure.

[@SuzanneWho]

Looks great. The jalapeños were not listed on the recipe on your site. Going to try this.

[@Cbat124]

Looks amazing will do this next week!

[@phildre1974]

Love me some meatchurch

[@RS8812]

Looks great! Thanks Matt.

[@ronwilson3414]

Looks very good!! Be doing this one.

[@CatfishWeekly]

Looks awesome!

[@danziegner]

Essentially, you made a mild chili con carne there, gringo. Here in San Antonio we would add celery to your first half hour cook, then add diced potatoes at the thirty minute mark, and cook for the final hour for a guisada. Also, stewing any prime beef is a contradiction. Take that chuck and cut three-quarter inch steaks, reverse sear. Delicious.

[@scottwoolley1817]

Made it again today, 3rd time. All good. didn't have bell pepper, added a can of green chiles.

[@jareddyer2900]

Love it man awesome recipes

[@MeatChurchBBQ]

Thank you so much 👍

[@SinisterMD]

They make low-carb tortillas. They're quite good and a viable replacement for people looking to cut carbohydrate intake.

[@tomm5780]

I would suggest if you consider using a slow cooker, pull back on the stock a bit

[@KENNEY1023]

Looks fantastic

[@bhlom4135]

Thnx for great videos! gotta try this for sure. Loving the holy cow seasoning. Theres rerally only one thing I would not put the stuff on before I eat it/her

[@williamscoggin1509]

I love carne guisada. I'm going to try this recipe except without the tomato paste.. I like less of a stew tastes and more of a meat and gravy taste. 😉

[@jeremywillsey9273]

I'm really digging those blue and black ingredient bowls, where are they from???

[@TXCherokee]

I love Cumin too. Give Authentic Mexican taste

[@MeatChurchBBQ]

Yessir!

[@lydialas8756]

@Hello Robert how are you doing

[@TXCherokee]

@@lydialas8756 Doing Great

[@randymo8709]

Have you simmered on the smoker with lid off? Seems like that would add a nice smoke component to the dish.

[@MeatChurchBBQ]

I do chili that way. Would def work.