Ah, Carne Guisada with flour tortillas—a classic Tex-Mex comfort meal! Tender beef stewed in a rich, savory sauce, perfect for scooping up with warm flour tortillas. Here’s a straightforward recipe:
Ingredients (serves 4–6)
For the Carne Guisada:
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2 lbs beef stew meat (chuck or shoulder), cut into 1-inch cubes
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2–3 tbsp vegetable oil
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1 large onion, chopped
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2 cloves garlic, minced
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1 bell pepper (green or red), chopped
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2 medium tomatoes, diced (or 1 can diced tomatoes, 14.5 oz)
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2 tsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika (optional)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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2 cups beef broth (or enough to cover the meat)
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2–3 medium potatoes, peeled and cubed (optional)
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2 tbsp flour (for thickening, optional)
For the Flour Tortillas:
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2 cups all-purpose flour
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½ tsp salt
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3 tbsp vegetable oil or lard
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¾ cup warm water
Instructions
1. Make the Carne Guisada
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Brown the beef: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches to avoid crowding. Remove and set aside.
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Sauté vegetables: In the same pot, add onion, garlic, and bell pepper. Cook 5–7 minutes until softened.
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Add seasonings: Stir in chili powder, cumin, paprika, salt, and pepper for 1 minute to bloom the spices.
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Combine: Return the beef to the pot. Add tomatoes and beef broth, ensuring the meat is mostly covered. Bring to a boil.
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Simmer: Reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender. Stir occasionally.
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Optional thickening: Mix 2 tbsp flour with a little water to make a slurry, then stir into the stew. Cook an extra 10 minutes until thickened.
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Add potatoes: If using, add cubed potatoes about 30 minutes before the stew is done so they cook through but don’t disintegrate.
2. Make the Flour Tortillas
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In a bowl, combine flour and salt. Add oil and warm water. Mix until a dough forms.
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Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover and let rest for 15–20 minutes.
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Divide dough into 8–10 equal balls. Roll each into a thin circle (6–8 inches).
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Cook on a hot, dry skillet or griddle over medium-high heat for 1–2 minutes per side, until puffed and lightly browned. Keep warm in a towel.
To Serve
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Spoon the tender carne guisada onto warm tortillas for tacos, or serve as a hearty stew with tortillas on the side for scooping.
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Garnish with chopped cilantro, sliced jalapeños, or shredded cheese if desired.
If you want, I can give a shortcut version that uses a pressure cooker or Instant Pot to make the carne guisada super tender in under an hour—perfect for weeknights.