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carne guisada recipe
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4.88 from 8 votes

Venison Carne Guisada

You can of course make this with other meats, but I prefer venison hind leg roasts. You can also eat this as a stew without tortillas if you don't cook it down all the way. If you are making tacos, toppings are up to you. I'd keep it simple: cheese, pickled onions, maybe a little pico de gallo.
Prep Time30 mins
Cook Time2 hrs
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: chiles, stews, tacos, venison
Servings: 6 people
Calories: 224kcal
Author: Hank Shaw


  • 3 tablespoons lard or vegetable oil
  • 1 to 2 pounds venison roast, sliced and cut into small pieces (see above)
  • 1 teaspoon ground cumin
  • Salt
  • 2 large white or yellow onions, quartered
  • 4 cloves garlic, unpeeled
  • 1/2 pound tomatillos, husked and halved
  • 1 teaspoon dried sage
  • 1 quart venison or beef broth
  • 8 to 12 poblano, Hatch or Anaheim chiles, roasted, seeded, peeled and cut into pieces
  • 1/2 cup chopped fresh cilantro


  • Heat the lard in a Dutch oven or other large, lidded pot over high heat. When it is just barely smoking, add the venison and stir well. Sear the venison well. If it gives off a lot of water, just keep searing it until the water boils away. While this is happening, mix in the salt and cumin.
  • Meanwhile, char the onion, garlic and tomatillos either under a broiler or on a comal or cast iron frying pan. You want some blackening. Roughly chop the onion and put it, the tomatillos, and the garlic (peel it first), into a blender with the sage. Puree this, adding broth as needed.
  • Add the contents of the blender to the pot and stir well. Pour broth into the blender to get all the good bits left there, and pour that in the pot. If by chance you happened to have used chiles pasado and rehydrated them, pour some of the rehydrating water into the pot, too. At the start, everything should be rather thin. Bring this to a simmer and let it cook, stirring occasionally, for 1 hour.
  • After 1 hour, add the green chiles and continue to simmer until the meat is tender. You can eat this as a stew, or continue to cook it down until thickened, in which case you can eat it as a guisado on tortillas.


Calories: 224kcal | Carbohydrates: 14g | Protein: 22g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 336mg | Potassium: 1009mg | Fiber: 4g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 136mg | Calcium: 37mg | Iron: 4mg