Carne Guisada With Flour Tortillas

Ingredients

For the Carne Guisada

• 2 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

For the Flour Tortillas

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3 cup lard or vegetable shortening
• About 1 cup warm water

Step-by-Step Instructions

Carne Guisada

1. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside.
2. Sauté onion, bell pepper, and garlic until softened.
3. Sprinkle flour over vegetables; cook 1–2 minutes, stirring constantly.
4. Return beef; add broth, tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well.
5. Bring to a boil, then reduce to low. Cover and simmer 1½–2 hours, stirring occasionally, until beef is fork-tender and gravy thickens.
6. Adjust seasoning. Garnish with cilantro.

Flour Tortillas

1. Whisk flour, baking powder, and salt. Cut in lard/shortening until mixture resembles coarse crumbs.
2. Add warm water to form a soft dough. Knead 5 minutes until smooth.
3. Divide into 12 balls; cover and rest 20 minutes.
4. Roll thin and cook on a hot, dry skillet about 1 minute per side until puffed and lightly browned. Keep warm.

Why This Recipe Works

• Slow simmering: Breaks down tough fibers for buttery-tender beef.
• Flour roux: Adds body and velvety texture to the gravy.
• Homemade tortillas: Soft and chewy—perfect for scooping up the sauce.

Expert Tips

• Brown the beef deeply to build fond and maximize flavor.
• Use warm water for tortillas to keep the dough soft and pliable.
• Make a double batch; the stew freezes and reheats beautifully.

Storage & Make-Ahead

• Refrigerate carne guisada up to 4 days in an airtight container.
• Freeze up to 3 months; thaw overnight and reheat gently.
• Tortillas are best fresh; store 2 days at room temperature or freeze longer.

Frequently Asked Questions

Slow cooker? Yes. Brown beef and vegetables first, then cook on LOW 6–8 hours.

Add potatoes? Add diced potatoes for the last 45 minutes of simmering.

Best cut? Chuck roast is ideal—flavorful and tender when braised.

Estimated Nutrition

About 480 kcal per serving (includes tortillas; estimate only).