When you think of tacos, your mind might jump to the ubiquitous tacos al pastor with its spinning spit of marinated pork, or the crispy, golden tacos dorados stuffed with shredded chicken. But there’s another star in the taco universe that deserves its moment in the spotlight: tacos de guisado. These are the unsung heroes of Mexican cuisine—humble, hearty, and packed with the kind of soul-warming flavors that make you feel like you’re sitting at a family table in the heart of Mexico. In this article, we’ll dive into what makes tacos de guisado so special, explore their cultural roots, and walk you through some authentic recipes to bring these delights into your own kitchen.
What Are Tacos de Guisado?
At their core, tacos de guisado are simply tacos filled with guisados—stews or braised dishes that are typically slow-cooked until tender and bursting with flavor. The word “guisado” comes from the Spanish verb guisar, meaning “to stew,” and these dishes are a staple of Mexican home cooking. Unlike the quick-grill proteins of street-style tacos, guisados are often prepared in advance, simmering away in a pot until the meat, vegetables, or even beans meld into a rich, saucy filling. Wrapped in a warm tortilla and topped with a sprinkle of onion, cilantro, or salsa, they’re the ultimate comfort food.
What sets tacos de guisado apart is their versatility. You might find them stuffed with pollo en mole (chicken in mole sauce), chicharrón en salsa verde (pork rinds in green sauce), or rajas con crema (poblano peppers in cream). In Mexico, they’re a morning ritual at markets and tianguis (open-air markets), where vendors set up colorful arrays of clay cazuelas (pots) filled with guisados, ready to be scooped into fresh tortillas. It’s a choose-your-own-adventure meal, with each guisado offering a unique taste of tradition.
The Cultural Roots of Guisados
Guisados have deep roots in Mexican cuisine, stretching back to pre-Columbian times when indigenous peoples slow-cooked ingredients like turkey, beans, and chiles in clay pots over open fires. With the arrival of the Spanish, new ingredients—pork, beef, dairy, and spices like cumin—joined the mix, creating the fusion we know today. Guisados became a way to stretch humble ingredients into something flavorful and filling, perfect for feeding families or communities.
In modern Mexico, tacos de guisado are a cornerstone of daily life. They’re the kind of dish you’d find at a fonda (a small, family-run eatery) or in a grandmother’s kitchen, where recipes are passed down through generations. They’re practical, too—guisados can be made in big batches, reheated, and repurposed into tacos, served over rice, or eaten with a stack of tortillas on the side. For many, they evoke nostalgia, a taste of home that’s both affordable and deeply satisfying.
Why You Should Make Tacos de Guisado
If you’re new to cooking Mexican food, tacos de guisado are a fantastic starting point. They’re forgiving—most guisados improve with time as the flavors meld—and they don’t require fancy equipment. A good pot, some basic spices, and a little patience are all you need. Plus, they’re endlessly customizable. Whether you’re a meat lover, a vegetarian, or somewhere in between, there’s a guisado for you.
Ready to get cooking? Below, I’ve included three classic tacos de guisado recipes: Carne con Chile Colorado, Guisado de Rajas con Crema, and Chicharrón en Salsa Verde. Each one showcases a different style of guisado, from rich and spicy to creamy and mild. Let’s roll up our sleeves and dive in.
Recipe 1: Tacos de Carne con Chile Colorado
Carne con Chile Colorado is a bold, beefy guisado simmered in a deep red sauce made from dried chiles. The name “Colorado” refers to the vibrant red color of the dish, not the state. Pair it with warm corn tortillas, and you’ve got a taco that’s smoky, spicy, and irresistible.
Ingredients (Serves 4-6)
- For the Guisado:
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small white onion, quartered
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if possible)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 cups beef broth or water
- For the Tacos:
- 12-16 corn tortillas
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Salsa of your choice (optional)
Instructions
- Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant (don’t burn them!). Transfer to a bowl, cover with hot water, and soak for 20 minutes until softened.
- Make the Sauce: Drain the chiles and blend them with the onion, garlic, cumin, oregano, and 1 cup of broth or water until smooth. Strain through a sieve for a silky texture, if desired.
- Cook the Beef: Season the beef with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 5-7 minutes per batch, then set aside.
- Simmer the Guisado: In the same pot, pour in the chile sauce and cook for 2-3 minutes, stirring constantly. Add the beef back in, along with the remaining broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce thickens. Adjust seasoning with salt.
- Assemble the Tacos: Warm the tortillas on a comal or skillet. Spoon the carne con chile into each tortilla, top with onion and cilantro, and serve with lime wedges and salsa.
Tips: Leftovers taste even better the next day. Store the guisado in the fridge for up to 3 days or freeze for a quick taco night later.
Recipe 2: Tacos de Rajas con Crema
For a vegetarian option, Rajas con Crema is a creamy, mildly spicy guisado made with roasted poblano peppers, onions, and a touch of Mexican crema. It’s a fantastic balance of smoky, sweet, and rich flavors.
Ingredients (Serves 4-6)
- For the Guisado:
- 6 large poblano peppers
- 1 medium white onion, thinly sliced
- 2 tbsp butter or vegetable oil
- 1 cup Mexican crema (or sour cream thinned with a splash of milk)
- 1/2 cup shredded queso fresco or Monterey Jack
- Salt to taste
- For the Tacos:
- 12-16 corn tortillas
- Extra queso fresco for topping
- Salsa roja or verde (optional)
Instructions
- Roast the Peppers: Char the poblanos over an open flame or under a broiler until the skins are blackened (about 10 minutes). Place them in a plastic bag or covered bowl to steam for 15 minutes, then peel off the skins. Remove seeds and slice into thin strips.
- Cook the Guisado: Heat butter or oil in a large skillet over medium heat. Add the sliced onion and cook until soft and golden, about 5-7 minutes. Stir in the poblano strips and cook for another 5 minutes.
- Add the Cream: Lower the heat and stir in the crema and shredded cheese. Cook until the cheese melts and the mixture thickens slightly, about 3-4 minutes. Season with salt.
- Assemble the Tacos: Warm the tortillas, spoon the rajas con crema into each one, and crumble extra queso fresco on top. Add salsa if you like a kick.
Tips: If poblanos are too spicy for you, swap in bell peppers for a milder version. This guisado is also great as a side dish or over rice.
Recipe 3: Tacos de Chicharrón en Salsa Verde
Chicharrón en Salsa Verde takes crispy pork rinds and transforms them into a tender, tangy guisado with a bright green tomatillo sauce. It’s a textural delight and a favorite in many Mexican households.
Ingredients (Serves 4-6)
- For the Guisado:
- 8 oz chicharrón (pork rinds), broken into bite-sized pieces
- 1 lb tomatillos, husked and rinsed
- 2-3 serrano chiles (adjust for spice)
- 1 small white onion, quartered
- 2 garlic cloves
- 1/4 cup fresh cilantro
- 1 tbsp vegetable oil
- Salt to taste
- For the Tacos:
- 12-16 corn tortillas
- 1/2 cup diced white onion
- 1/4 cup chopped cilantro
- Lime wedges
Instructions
- Make the Salsa Verde: Boil the tomatillos, serranos, onion, and garlic in water for 10-15 minutes until soft. Drain, then blend with cilantro and a splash of water until smooth. Season with salt.
- Cook the Guisado: Heat oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 5 minutes. Add the chicharrón pieces and stir until they soften and absorb the sauce, about 5-7 minutes. The texture should be tender but not mushy.
- Assemble the Tacos: Warm the tortillas, fill with the chicharrón en salsa verde, and top with onion, cilantro, and a squeeze of lime.
Tips: Look for chicharrón at Latin markets or make your own by frying pork skin. Serve immediately to enjoy the contrast of textures.
Bringing It All Together
Tacos de guisado are more than just a meal—they’re a celebration of resourcefulness, flavor, and tradition. Whether you’re simmering a pot of carne con chile, stirring creamy rajas, or softening chicharrón in salsa verde, you’re tapping into centuries of Mexican culinary wisdom. The beauty of these recipes lies in their simplicity and adaptability—feel free to tweak them with your favorite ingredients or whatever’s in your pantry.
Next time you’re craving tacos, skip the takeout and try your hand at tacos de guisado. Set up a spread of guisados, warm a stack of tortillas, and let everyone build their own. It’s a delicious way to bring a taste of Mexico to your table—and maybe start a new tradition of your own.
