Description
This traditional Carne Guisada recipe features tender beef stew meat simmered in a rich, flavorful tomato and cumin gravy, paired perfectly with homemade soft flour tortillas. The hearty, comforting dish is ideal for a satisfying meal, combining slow-cooked meat with fresh, warm tortillas made from scratch.
Ingredients
Scale
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
- Brown the Meat: Heat the oil or lard in a large pot over medium-high heat. Add the beef chunks, diced onion, and bell pepper if using. Cook until the beef is well browned on all sides and the onion begins to soften, developing a rich base for the stew.
- Add Seasonings & Build Flavor: Stir in the tomato sauce or fresh tomato, minced garlic, ground cumin, salt, and black pepper. Sprinkle the flour over the meat and stir thoroughly to coat evenly; this will help thicken the gravy as it cooks. Slowly pour in the chicken broth or water while stirring constantly to prevent lumps.
- Simmer Until Tender: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1½ hours, stirring occasionally. Check that the beef is fork-tender and the gravy is thickened; adjust seasoning if needed.
- Make the Flour Tortillas: In a large bowl, mix together the flour, salt, and baking powder. Cut in the lard, shortening, or vegetable oil until the mixture resembles coarse crumbs. Gradually add warm water, mixing until a soft dough forms. Knead the dough for 3 to 4 minutes until smooth. Cover and let it rest for 30 minutes. Divide the dough into 12 equal portions, roll into balls, and flatten each with a rolling pin into thin circles.
- Cook the Tortillas: Heat a skillet or comal over medium-high heat. Cook each rolled tortilla for about 1 minute on each side or until puffed and golden brown spots appear. Remove and keep warm.
- Serve & Enjoy: Spoon the carne guisada into bowls or onto plates and serve hot alongside the freshly made flour tortillas. Use the tortillas for dipping, scooping, or wrapping the beef stew for a delicious meal.
Notes
- If you prefer a spicier stew, add chopped jalapeños or a pinch of cayenne along with the other seasonings.
- You can substitute beef stew meat with chuck roast cut into chunks if preferred.
- The flour in the stew helps thicken the sauce but can be omitted for a thinner broth-like consistency.
- For softer tortillas, you can add a bit more water to the dough as needed during kneading.
- Cook tortillas on a well-heated skillet to achieve the signature puff and char spots without drying them out.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Carne Guisada, Beef Stew, Homemade Flour Tortillas, Mexican Cuisine, Comfort Food, Slow Simmered Beef
