Carne guisada, which translates to “stewed beef,” is a beloved Tex-Mex and Mexican comfort dish. It’s made by slowly simmering beef in a rich, savory gravy flavored with tomatoes, onions, peppers, and spices until it becomes fork-tender and full of flavor. Traditionally, carne guisada is enjoyed with warm, soft flour tortillas that soak up the luscious gravy, making it the perfect hearty meal for family dinners or weekend gatherings.
This recipe brings together two timeless classics: a slow-cooked carne guisada and homemade flour tortillas. The process takes a little patience, but the results are well worth the effort. The beef becomes melt-in-your-mouth tender, the gravy turns silky and full of depth, and the fresh tortillas elevate the meal to another level.
- Ingredients
For the Carne Guisada:
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2 pounds beef stew meat (chuck roast, cut into 1-inch cubes)
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3 tablespoons vegetable oil or lard
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1 medium onion, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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2 medium tomatoes, chopped (or 1 can diced tomatoes, drained)
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2 tablespoons tomato paste
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2 cups beef broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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1 bay leaf
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2 tablespoons all-purpose flour (to thicken the gravy)
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Salt and black pepper, to taste
For the Flour Tortillas:
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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⅓ cup vegetable shortening, lard, or butter
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1 cup warm water (more as needed)
Instructions
Step 1: Sear the Beef
Start by seasoning your beef cubes with salt and pepper. Heat the oil or lard in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides. This step is crucial—it develops a rich depth of flavor for the gravy. Remove the browned beef and set aside.
Step 2: Build the Flavor Base
In the same pot, add diced onions and bell peppers. Sauté until they soften and begin to caramelize, about 5 minutes. Add the minced garlic and cook for another minute, releasing its aroma. Stir in the chopped tomatoes and tomato paste, allowing them to cook down slightly to form a savory base.
Step 3: Simmer the Guisada
Return the seared beef to the pot. Sprinkle in cumin, chili powder, paprika, and bay leaf, stirring well. Dust the meat and vegetables with the flour, mixing until everything is lightly coated. This helps thicken the stew as it cooks. Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the gravy has thickened. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Make the Flour Tortillas
While the beef simmers, prepare the tortillas. In a large bowl, combine flour, salt, and baking powder. Cut in the shortening, lard, or butter until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5–6 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
Divide the dough into 10–12 equal portions and roll each into a ball. On a floured surface, roll out each ball into a thin circle about 8 inches wide. Heat a cast-iron skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute per side, or until golden brown spots appear. Stack the cooked tortillas in a clean kitchen towel to keep them warm and pliable.
Step 5: Serve and Enjoy
Once the carne guisada is finished simmering, remove the bay leaf and give the stew a final stir. The beef should be incredibly tender, and the gravy thick and flavorful. Serve it hot with the warm flour tortillas on the side. Tear off pieces of tortilla to scoop up the beef and gravy, or roll it up like a taco for the ultimate comfort meal.
Tips and Variations
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Spice it up: Add jalapeños or serrano peppers with the onion and bell pepper for extra heat.
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Thicker gravy: If you prefer a thicker consistency, remove the lid during the last 20 minutes of simmering.
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Make ahead: Carne guisada tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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Shortcut tortillas: If you’re pressed for time, you can use store-bought flour tortillas, though homemade always adds a special touch.
