Carne Guisada - Tex-Mex Beef Stew

welcome back to my channel i'm joe with smoking joe's play barbecue on today's video we're going to be cooking up some carnegie sada which i tried down in south texas about a month ago and i cannot wait to share this recipe with you stay tuned [Music] all right let's get started on this carnegie recipe i'm starting with a three pound chuck roast and two pounds of steak tips now as you can see the steak tips have already been cut up so all i'm gonna do at this point is cut the chuck roast down into similar sizes these are about maybe one and a half by one and a half which will shrink down a little bit so i think that's the perfect size so for this recipe you can use really any meat even brisket trimming which is really tough because it's going to cook down for quite a long time i think this recipe is going to take maybe three to four hours so you can absolutely use brisket trimmings for this recipe i do want to thank e3 meat company for sponsoring today's video if you guys have not checked them out online please do so e3 meat company does have a really nice selection of meats check them out i've had their briskets their tri-tips their pecan it's all absolutely fantastic and my favorite part of e3 company is that they are big supporters of our military so the reason i'm using this chuck roast is because it's very little fat and chuck roast okay you don't really need to get a fatty meat for this recipe in fact i'm gonna take off some of the fatty pieces and these cubes can be as big or as little as you want now these are going to shrink down a little bit so i want them kind of big all right just like that we got about five pounds of cubed meat i'm gonna move this aside and i'm gonna get my induction burner ready stay tuned all right so i've got my heston q induction burner and i got to tell you if you guys do any countertop cooking this is the absolute best induction burner that money can buy so i've got my dutch oven right here you got to put something metal on the top of it hit the power button i'm going to set this to a medium high right around there i'm going to let it warm up all right so i'm gonna add about two tablespoons of beef tallow to my dutch oven it's gonna help brown the meat all right so i'm slowly gonna add the meat that we cubed up [Music] that nice sizzle give this a good mix all right so i'm gonna brown this meat up for a few minutes and i'll bring you guys right back all right so our meat is browned up nicely check that out beautiful so at this point i'm going to add a medium onion this is a yellow onion that i diced up by the time this cabernet giza is ready these onions are going to be completely dissolved mix those onions in there really well just like that all right so now i'm going to add our spices i've got a tablespoon of garlic powder tablespoon of onion powder a tablespoon of black pepper a tablespoon of salt all right the last ingredient but the most important is ground cumin i've got a tablespoon of that so i might add a little bit more cumin once this is ready but we will taste it and go from there so i'm going to mix this up really well man this is smelling delicious already so i had always heard about katre sada but i've never tried it and when i was in south texas when we went to go cook for the families of vivaldi jordan and eric from camp house barbecue actually bought some breakfast tacos over and the minute i bit into it i was in love this stuff is absolutely delicious now they call them tacos i call them burritos because they're big tacos but they are tacos down in south texas all right so at this point i'm going to add about two cups of hot water actually i'm going to try to fit all of this in here which is four cups perfect give this a good mix so the two tablespoons of beef tallow that i added earlier are going to play a very important role in making the gravy for the kaneki sada later on in this cook because the steak tips and the roast are very lean adding a little bit of fat is very important so that's why i use beef tallow all right so we're just going to let this come to a boil all right so the kaneki salad has come to a boil at this point i'm just going to mix it up i'm going to cover up my dutch oven and i'm going to lower the temperature down to a low which is going to simmer our karnagisada for about two to three hours i'll bring you guys back in a bit stay tuned alright so the total cook time has been an hour and a half let's take a look at our carnegie sada man i gotta tell you this smells absolutely delicious oh man this smells so good all right so i'm just going to grab a piece of meat and give this a taste and see how we're doing on the seasonings all right so first of all that meat is extremely tender already so i'm going to add a little bit more seasoning i'm going to add the yoder smokers beef rub it does need a little bit more salt and this rub will take care of that i'm also going to add a can of fire roasted tomatoes this came highly recommended from eric a camp house barbecue's grandmother she used to do it so i'm not gonna ask any questions and i'm also gonna add a little bit more cumin [Music] probably another teaspoon or so give this a good mix [Music] oh my goodness it's like it woke up this carnegie sada i'm going to turn the temperature up a little bit more and i'm going to cook this for about an hour with the lid off and get some of this liquid to evaporate just a bit we'll see you guys back in about an hour all right so now let's make some homemade tortillas and if you're from south texas you know exactly what this is this is white wing tortilla mix i gotta tell you i think this is south texas biggest kept secret for homemade tortillas and they come out absolutely delicious so making these tortillas is super simple i'm going to add four cups of the white wing tortilla mix to the mix i'm going to add one cup of warm water real simple just get in there and knead it put it all together so this is a little bit sticky so i'm going to add just a little bit more flour mix [Music] there we go that should do it right there i'm going to add a little bit of flour to my countertop here now we're just going to knead the dough for about five minutes so the reason you want to knead your dough is to get all those glutens to relax a little bit which is going to give us some nice puffy flour tortillas all right so i've been kneading this dough for about five minutes now and it's nice and smooth as you can see this next step just make it into a round ball grab your bowl we're going to let this rest for about 15 minutes i'm going to cover this up with a damp cloth and i'll bring you guys right back all right so the dough's been resting for about 15 minutes look at that nice and fluffy all right so this bat should make around 16 flour tortillas all you want to do is grab a little bit of the dough and round it off if you will just like this i'm going to pop them back inside the bowl all right so i'm going to make around 16 of these dough balls and we'll see you guys at the stove stay tuned all right so i've got my tortilla press warming up on my stove and i do want to thank my buddy jerry luna for having this made for me i believe this is a chud inspired tortilla press it is really hot it's my first time using it so we'll see how this goes i'm going to spread my dough out just a little bit flatten it out if you will put it about three quarters of the way to the back just like that and lower down the press and press down on that oh it looks like it's stuck just a little bit again this is my first one this is my first time using this [Music] not too bad let that cook down just a little bit more nice looking tortilla let's make another one see we can get this better all right so i think i figured out this tortilla press the key is to drop your dough ball without flattening it right in the middle press it down wait for a few screams open it up and there you have it absolutely perfect [Music] check that out yes sir gotta love them tortilla screams it's almost perfectly round too all right the garlicky sauva has been cooking for about three hours and it is just about ready check this out it smells so good in here so we've lost about one and a half inches of water as you can see here from the edge that's how much water has evaporated and that's exactly what you want the meat is just starting to fall apart which is perfect so i'm just going to move this aside i've got half a cup of warm water and to that i'm going to add maybe three tablespoons of flour this is the same flour that white wing flour that i used to make the tortillas this is a camp house barbecue secret right here you know what i'm going to add one more tablespoon to this there we go now that's a little bit thicker so i'm going to pour in about half of our flour and water mixture this is going to thicken up our carne quisada we call that that south texas gravy yes sir look at that that got really nice and thick all right i'm gonna add the rest of this [Music] oh my goodness it like instantly gets thick let me show you how tender this meat is already look at that that is perfect all right so i'm gonna let this cook down for about 15 more minutes and i'll bring you guys right back all right so the carnegie salad is ready my flour tortillas are ready let's make some tacos check them out these flour tortillas came out pretty darn good got my kaneki salad right here you want a little bit of gravy in your taco oh my goodness check that out yes sir make one for my daughter as well look at that gotta have that gravy in that taco let's give this a taste all right let's give this kadaiki salad taco a try check that out nice warm stewed beef man this is gonna be good here we go mmm holy smokes guys this kaneki salad taco reminds me so much when i was in south texas about a month and a half ago this is delicious so by the way i did add another teaspoon or so of cumin so add about one and a half tablespoons to your carnegie salad if you're going to try this recipe at home i can't believe i waited this long to try and make kaneki salad i got to tell you if you guys have never tried this you have got to make it it is so simple and so delicious i want to thank eric from camp house barbecue for introducing me to karnagisada and our friend jordan for bringing us those breakfast tacos that one morning when i was in south texas about a month and a half ago make sure you check out eric's channel he's got an amazing carnegie salad video and i also saw rick's video from rick's barbecue and specialties he also has a kaneki sada video and they're both from south texas i hope you guys enjoyed this kaneki sada video if this is your first time to my channel do me a favor hit that subscribe button and if you enjoyed this video give me a thumbs up until next time joe with smoking joe's for bbq see ya that

Channel: Smokin' Joe's Pit BBQ

Views: 421,318

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Id: aoJla5WiR_A

Length: 14min 59sec (899 seconds)

Published: Wed Jul 06 2022