Carne Guisada With Flour Tortillas

Here’s a classic, hearty Carne Guisada recipe served with soft flour tortillas. This version is rich, tender, and full of comforting flavor.

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Ingredients (Serves 4–6)

For the Carne Guisada:

• 2 lbs (900 g) beef stew meat, cut into 1–2 inch cubes (chuck roast works well)

• 3 tbsp vegetable oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 2 medium tomatoes, diced (or 1 can diced tomatoes, 14 oz / 400 g)

• 2 cups beef broth

• 2 tsp ground cumin

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp crushed red pepper flakes (optional, for heat)

• 2 tbsp all-purpose flour (for thickening)

• 1 tsp apple cider vinegar or lime juice (to brighten flavor)

For serving:

• 8–12 flour tortillas

• Chopped cilantro (optional)

• Sliced jalapeños (optional)

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Instructions

1. Brown the beef

1. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat.

2. Toss beef cubes in 2 tbsp flour (seasoned with a pinch of salt and pepper).

3. Brown beef in batches, making sure not to overcrowd the pot. Remove and set aside.

2. Sauté the vegetables

1. In the same pot, add the remaining 1 tbsp oil.

2. Sauté onion and bell pepper until softened, about 5 minutes.

3. Add garlic and cook another 1 minute until fragrant.

3. Build the stew

1. Return the beef to the pot.

2. Add diced tomatoes, beef broth, cumin, chili powder, paprika, and red pepper flakes.

3. Stir to combine and bring to a simmer.

4. Simmer until tender

• Cover and reduce heat to low.

• Simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender.

5. Thicken and finish

1. If the guisada is too thin, mix 1–2 tsp flour with a bit of water to make a slurry, then stir into the stew and simmer 5 more minutes.

2. Add apple cider vinegar or lime juice to brighten the flavors. Taste and adjust salt/pepper.

6. Serve

• Warm flour tortillas on a skillet or in the oven.

• Serve the carne guisada inside tortillas, garnished with cilantro or jalapeños if desired.

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Tips:

• For extra depth, add 1 tsp Worcestershire sauce or a splash of soy sauce during simmering.

• Leftovers taste even better the next day as the flavors meld.

• Can be frozen for up to 3 months—perfect for meal prep.

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If you like, I can also give a quick stove-top version that’s ready in about an hour, perfect for busy weeknights without sacrificing tenderness or flavor. Do you want that version too?