Ingredients

For the Carne Guisada:

3 pounds beef stew meat, cut into chunks
2 teaspoons ground cumin
½ teaspoon black pepper
3 tablespoons tomato sauce or 1 diced fresh tomato
3 minced garlic cloves
2 teaspoons salt
2 tablespoons all-purpose flour
1 cup chicken broth or water
1 tablespoon oil or lard
1 diced yellow onion
1 small green bell pepper, diced (optional)

For the Homemade Flour Tortillas:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup lard, shortening, or vegetable oil
1 cup warm water (adjust as needed)

Instructions

Step 1: Heat the oil or lard in a large pot over medium-high heat. Add the beef chunks, diced onion, and green bell pepper if using. Cook until the beef is well browned on all sides and the onion softens.

Step 2: Stir in the tomato sauce or fresh tomato, minced garlic, ground cumin, salt, and black pepper. Sprinkle the flour evenly over the meat and stir to coat; this will help thicken the gravy. Slowly pour in the chicken broth or water while stirring to avoid lumps.

Step 3: Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 1½ hours, stirring occasionally. The beef should be fork-tender and coated in a rich gravy. Taste and adjust seasoning as needed.

Step 4: In a large bowl, mix the flour, salt, and baking powder. Cut in the lard, shortening, or oil until the mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft dough forms. Knead for 3–4 minutes until smooth. Cover and let the dough rest for 30 minutes.

Step 5: Divide the dough into 12 equal portions. Roll each into balls, then flatten with a rolling pin into thin circles. Heat a skillet or comal over medium-high heat and cook each tortilla for about 1 minute per side, until puffed and lightly golden.

Step 6: Serve the Carne Guisada hot in bowls or on plates alongside the freshly made flour tortillas for dipping, scooping, or wrapping.

Tips & Variations

For a deeper flavor, marinate the beef with cumin and salt for a few hours before cooking.

Add diced potatoes or carrots to the stew during simmering for extra heartiness.

Use chicken broth instead of water to enhance the richness of the gravy.

If you prefer softer tortillas, wrap them in a clean kitchen towel immediately after cooking to keep warm and moist.

Storage

Store leftover Carne Guisada in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the gravy has thickened too much. Keep cooked tortillas wrapped in foil or a sealed bag at room temperature for up to 2 days, or freeze for longer storage. Reheat tortillas in a dry skillet or microwave wrapped in a damp paper towel to restore softness.

FAQs

Can I use a different cut of beef for Carne Guisada?

Yes, chuck roast or brisket cut into chunks work well because they become tender after slow cooking. Avoid lean cuts that may dry out during simmering.