Description
Carne Guisada with Flour Tortillas is a comforting, slow-simmered beef stew bursting with rich spices, paired perfectly with soft, homemade flour tortillas. This classic dish features tender chunks of beef cooked in a savory tomato-based sauce with onions, peppers, and aromatic seasonings. The warm, freshly made tortillas make an ideal vehicle for soaking up the flavorful stew, creating a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Carne Guisada:
- 2 pounds beef stew meat (chuck roast or brisket), cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground oregano
- 1 bay leaf
- 1 cup beef broth (or water)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Flour Tortillas:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup warm water (add more if needed)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 6-8 minutes. Remove the beef and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.
- Simmer the Stew: Add the chopped tomatoes, ground cumin, chili powder, paprika, oregano, and bay leaf to the pot. Stir to combine.
- Cook the Beef: Return the browned beef to the pot and add the beef broth and tomato paste. Stir well. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more beef broth or water if needed.
- Season: Once the carne guisada is tender, taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Make the Dough: In a large bowl, combine the flour, baking powder, and salt. Add the vegetable oil and warm water, mixing until the dough begins to come together. Knead on a lightly floured surface for 4-5 minutes until smooth and elastic.
- Rest the Dough: Divide the dough into 8-10 equal portions, roll into balls, cover with a damp cloth, and let rest for 15-20 minutes.
- Roll Out Tortillas: Roll each dough ball into a thin circle about 6-8 inches in diameter.
- Cook the Tortillas: Heat a large skillet or griddle over medium-high heat. Place one tortilla in the skillet and cook for 1-2 minutes on each side, until golden brown spots appear. Repeat with the remaining tortillas, keeping cooked ones warm in a clean kitchen towel.
- Serve: Serve the tender carne guisada alongside the warm flour tortillas. Garnish with fresh cilantro and enjoy your delicious meal!
Notes
- For a spicier stew, add diced jalapeños or a pinch of cayenne pepper.
- The beef broth can be substituted with water or vegetable broth if preferred.
- Be sure not to overcook the tortillas; they should be soft and pliable, not crispy.
- Leftover carne guisada tastes great as a filling for tacos or burritos.
- The dough can be refrigerated for up to 24 hours if you want to prepare ahead.
