I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the most requested recipe is for carne guisda.
Carne guisada, which translates to “stewed meat,” is a slow-simmered dish that varies across the state. Some people make their carne guisada with pork, others with chicken. The most common meat used, however is beef.
Another variable with carne guisada is how the gravy is made. Some people opt to cook their meet with tomatoes, potatoes and sweet bell peppers, while others just simmer the beef in water and chiles.
You’ll see your carne guisada as a group of distinct cubes floating in a rich sauce. And you’ll see your carne guisada where the meat has cooked so long it’s hard to tell where the meat ends and the gravy begins. My carne guisada, like my chili, deliciously falls into the latter category.
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