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By RGV Border Bandits To watch the video please visit South Texas Outdoor Kitchens Facebook page!
  • Garlic
  • Peppercorns
  • Cumin
  • Flour
  • Chicken Bouillon
  • Dried Chilies
  • Vegetable Oil
  • Onion
  • Green Pepper
  • Cabrito
  • Bay Leaves
  • Coat heated FireDisc with lard or oil.
  • Add seasoned cubed cabrito to the FIREDISC®, sauté until browned.
  • Add one sliced onion and one sliced green bell pepper and sauté until veggies are tender.
  • Add water, 2 garlic cloves, and two bay leaves.
  • Make a paste from garlic, peppercorns, cumin, flour, chicken bouillon, and dried chilies that have been stewed in water.
  • Blend the ingredients with the chili water to form the paste.
  • Add paste to the guisado a tablespoon at a time until it has the color and flavor you desire.
  • Remove the bay leaves and season with salt and pepper.
  • Simmer for 20 minutes and reduce the sauce. Enjoy!