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Carne Guisada spices?
#5923757
09/11/15 03:31 PM
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Joined: Mar 2009
Posts: 529
Hogflyer
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OP
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Joined: Mar 2009
Posts: 529 |
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.....
"Buy more ammo, save it for a rainy day."
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5923899
09/11/15 04:39 PM
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Joined: Dec 2008
Posts: 22,630
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Here's one made with BEER! BEER GUISADA
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924350
09/11/15 09:07 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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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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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924352
09/11/15 09:08 PM
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Joined: Dec 2008
Posts: 22,630
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Fiesta is what he's talking about. It's a Bolger product. Fine print above the fiesta logo.
Cast I have a short attention spa
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924363
09/11/15 09:16 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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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.
Last edited by driedmeat; 09/11/15 09:18 PM.
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924459
09/11/15 10:18 PM
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Joined: Dec 2008
Posts: 22,630
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That works for me. I rarely use spice mixes. A little of this a pinch of that makes it tasty.
Cast I have a short attention spa
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924550
09/11/15 11:27 PM
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Joined: Jan 2011
Posts: 46,950
Gravytrain
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I'm going to try this one, but it might be more Caribbean
[video:youtube]Uwts4p-m-UI[/video]
Last edited by Gravytrain; 09/11/15 11:28 PM.
Upon us all, upon us all, a little rain must fall
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924962
09/12/15 06:17 AM
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Joined: Sep 2015
Posts: 287
kweber
Bird Dog
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Bird Dog
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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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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924966
09/12/15 06:24 AM
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Joined: Sep 2015
Posts: 287
kweber
Bird Dog
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Bird Dog
Joined: Sep 2015
Posts: 287 |
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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Re: Carne Guisada spices?
[Re: Hogflyer]
#5924968
09/12/15 06:26 AM
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Joined: Sep 2015
Posts: 287
kweber
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Re: Carne Guisada spices?
[Re: Hogflyer]
#5927882
09/14/15 03:43 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Carne Guisada spices?
[Re: driedmeat]
#5927902
09/14/15 03:48 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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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.
It's hell eatin em live
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