Carne guisada from Amá: A Modern Tex-Mex Kitchen (page 63) by Josef Centeno and Betty Hallock

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on May 14, 2021

    Very tasty, though it took much longer than stated to get tender. We preferred the birria made with beef, but this one is also yummy. Would def make again.

  • Frenchfoodie on August 10, 2020

    Tasty and kept and reheated well but was not as much of a hit as some of the recipes in this book.

  • Lsblackburn1 on July 13, 2020

    Flavors were delicious, but I used bone-in short ribs and there was a lot of grease. I’d totally would make this again, but I’d pour off all the grease after searing the meat (I did try to get some, but not enough!)

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