Description
Carne Guisada with Flour Tortillas is a hearty and comforting beef stew slow-simmered with aromatic spices, tomatoes, and vegetables, served alongside warm, homemade flour tortillas. This traditional dish features tender chunks of beef cooked until melt-in-your-mouth, complemented by freshly made soft tortillas perfect for scooping up the flavorful sauce.
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 to combine. 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 the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Make the Tortilla Dough: In a large bowl, combine the flour, baking powder, and salt. Add the vegetable oil and warm water, and mix until the dough begins to come together. Knead the dough on a lightly floured surface for 4-5 minutes, or until smooth and elastic.
- Rest the Dough: Divide the dough into 8-10 equal portions and roll them into balls. Cover with a damp cloth and let them rest for about 15-20 minutes.
- Roll the Tortillas: After resting, 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 hot skillet and cook for 1-2 minutes on each side, or until golden brown spots appear. Repeat with the remaining dough balls, keeping the cooked tortillas warm in a clean kitchen towel.
- Serve: Serve the carne guisada hot with warm flour tortillas. Garnish with fresh cilantro and enjoy!
Notes
- For extra flavor, you can marinate the beef cubes in some of the spices for an hour before cooking.
- If you prefer a thicker gravy, simmer the stew uncovered for the last 20 minutes.
- Flour tortillas can be made ahead and stored wrapped in a kitchen towel in a warm place.
- Use beef broth instead of water for a richer taste.
- Add a pinch of cayenne pepper if you like a bit of heat.
