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#5923757 - 09/11/15 10:31 AM Carne Guisada spices?
Hogflyer Offline


Registered: 03/09/09
Posts: 299
Loc: Near Lake Somerville TX.
Is there any other brand of Carne spices to use out there besides Bolger's make
of spices? its just not what i thought it was! tried some about month ago, not
happy with its flavor.

Any other suggestions?


thnaks in advance.......


hunt/cook safe.....
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#5923899 - 09/11/15 11:39 AM Re: Carne Guisada spices? [Re: Hogflyer]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 14951
Loc: North Texas - God's Country
Here's one made with BEER!

BEER GUISADA
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#5924350 - 09/11/15 04:07 PM Re: Carne Guisada spices? [Re: Hogflyer]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 660
Loc: Hondo, TX
fiesta brand is pretty decent...

I make from scratch.. experiment a bit and come up with your own.

Spices I use are salt, pepper, chili powder, and a lot of cumin

other ingredients are chopped onion, minced garlic, fresh jalapeno, and a can of diced tomatoes.

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#5924352 - 09/11/15 04:08 PM Re: Carne Guisada spices? [Re: Hogflyer]
Cast Online   happy
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Registered: 12/14/08
Posts: 14951
Loc: North Texas - God's Country
Fiesta is what he's talking about. It's a Bolger product. Fine print above the fiesta logo.
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#5924363 - 09/11/15 04:16 PM Re: Carne Guisada spices? [Re: Hogflyer]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 660
Loc: Hondo, TX
ah.. can't read fine print without my cheaters!

Homemade is by far superior over any store bought mix...

this is the way I was taught by an old Hispanic cook.

dust the cubed meat with flour and lightly pan fry. Move the meat to a pot. In the fry pan - drain most grease, toss in a little flour in with the drippings and stir for a light roux. That step is what creates the base for the entire dish. Add all the ingredients plus a little water to the pot. Simmer till you reach your preference on how tender you want the meat. Then mix in enough roux to thicken the sauce. final step is to adjust your seasonings to your taste.


Edited by driedmeat (09/11/15 04:18 PM)

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#5924459 - 09/11/15 05:18 PM Re: Carne Guisada spices? [Re: Hogflyer]
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Registered: 12/14/08
Posts: 14951
Loc: North Texas - God's Country
That works for me. I rarely use spice mixes. A little of this a pinch of that makes it tasty.
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#5924550 - 09/11/15 06:27 PM Re: Carne Guisada spices? [Re: Hogflyer]
Gravytrain Online   content
THF Celebrity

Registered: 01/06/11
Posts: 17553
Loc: Rowlett, Tx
I'm going to try this one, but it might be more Caribbean



Edited by Gravytrain (09/11/15 06:28 PM)

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#5924962 - 09/12/15 01:17 AM Re: Carne Guisada spices? [Re: Hogflyer]
kweber Offline
Woodsman

Registered: 09/03/15
Posts: 198
pretty sure yall mean Bolner's Fiesta Brand ...
an old San Antonio company...
I use a lot of their stuff...
couple of favs are Uncle Chris steak seasoning and chili seasoning San Antonio style...

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#5924966 - 09/12/15 01:24 AM Re: Carne Guisada spices? [Re: Hogflyer]
kweber Offline
Woodsman

Registered: 09/03/15
Posts: 198
link..https://www.fiestaspices.com/
they even have the stuff needed for deer sausage for those who are just starting...
and its good stuff...
pretty much anything tex-mex or old style texas country cooking...

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#5924968 - 09/12/15 01:26 AM Re: Carne Guisada spices? [Re: Hogflyer]
kweber Offline
Woodsman

Registered: 09/03/15
Posts: 198

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#5927882 - 09/14/15 10:43 AM Re: Carne Guisada spices? [Re: Hogflyer]
PMK Online   content
THF Trophy Hunter

Registered: 09/10/12
Posts: 5105
Loc: Central TX (Gtown/Austin)
I will see if I can track down the spice blend recipe that a friend came up with that we used for a wedding dinner in NC about 6 years ago ... some of the best I have ever had.
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#5927902 - 09/14/15 10:48 AM Re: Carne Guisada spices? [Re: driedmeat]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 23872
Loc: Texas
Originally Posted By: driedmeat
ah.. can't read fine print without my cheaters!

Homemade is by far superior over any store bought mix...

this is the way I was taught by an old Hispanic cook.

dust the cubed meat with flour and lightly pan fry. Move the meat to a pot. In the fry pan - drain most grease, toss in a little flour in with the drippings and stir for a light roux. That step is what creates the base for the entire dish. Add all the ingredients plus a little water to the pot. Simmer till you reach your preference on how tender you want the meat. Then mix in enough roux to thicken the sauce. final step is to adjust your seasonings to your taste.


Try this you will be happy with the result. Very similar to what I do. Ive made it with anything from beef and store bought pork to deer and javalina and its all been good.
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