Cali Guisada

Inspired by slow-cooked guisadas, stews & taco fillings.

Illyanna Maisonet, the James Beard Award–winning food writer, cookbook author, and the first Puerto Rican food columnist in the U.S., collaborated with us on this personal, deeply flavorful blend.

Illyanna Maisonet, the James Beard Award–winning food writer, cookbook author, and the first Puerto Rican food columnist in the U.S., collaborated with Burlap & Barrel on this personal, deeply flavorful blend.

 "Created from a taste memory of the slow-cooked Mexican-American guisadas and Steak Chicana I grew up on in the California’s Central Valley, this  blend balances sun-dried tomato powder with smoked paprika, toasted onion and garlic for a rich, hours-long braised flavor. Use this blend in stews, taco fillings and pollo al carbon. I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada.”

HIGHLIGHTS

Heat index:Mild

Tasting notes:

Tri-tip, NorCal, Vicky's Burritos

INGREDIENTS

Tomato powder, garlic, shallot, onion, smoked pimentón paprika, oregano, Cobanero chili, bay leaf, cumin

SALT FREE

COOKING TIPS

• Long-cooked braises and stews
• Taco or burrito filling
• Pollo al carbon