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Carne Guisada With Flour Tortillas
Tender beef simmered low and slow in a savory gravy until melt-in-your-mouth soft, served with warm homemade flour tortillas.
This Tex-Mex classic is hearty, comforting, and perfect for family dinners or gatherings.
Introduction
“What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE!
Just going to make a double batch next time haha. Great job on this one!”
Carne Guisada is a beloved Tex-Mex stew that takes simple beef cubes and transforms them into tender bites swimming in a rich, spiced gravy.
Paired with homemade flour tortillas, it’s the kind of dish that warms your heart and fills your kitchen with irresistible aromas.
This recipe is easy enough for weeknights yet impressive enough for company.
Ingredients
For the Carne Guisada
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
For the Flour Tortillas
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup lard or vegetable shortening
- 1 cup warm water (approx.)
Step-by-Step Instructions
Carne Guisada
- Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef cubes in batches, then set aside.
- In the same pot, sauté onion, bell pepper, and garlic until softened.
- Sprinkle flour over the vegetables and cook for 1–2 minutes, stirring constantly.
- Return beef to the pot. Add broth, tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender and gravy has thickened.
- Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Flour Tortillas
- In a large bowl, whisk together flour, baking powder, and salt. Cut in lard or shortening until mixture resembles coarse crumbs.
- Gradually add warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 5 minutes until smooth.
- Divide dough into 12 balls. Cover and let rest for 20 minutes.
- Roll each ball into a thin circle. Cook on a hot, dry skillet 1 minute per side until lightly browned and puffed.
- Keep warm in a clean kitchen towel until ready to serve.
Why This Recipe Works
- Slow simmering: Breaks down tough beef fibers, leaving the meat melt-in-your-mouth tender.
- Flour roux: Adds body to the gravy and keeps it rich and velvety.
- Homemade tortillas: Soft, chewy, and perfect for scooping up every drop of gravy.
Expert Tips
- For extra depth, brown the beef well to build flavor in the pot.
- Use warm water for tortillas—it helps create a soft, pliable dough.
- This dish reheats beautifully. Make a double batch and freeze half for busy nights.
Storage
- Refrigerate leftover carne guisada in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Tortillas are best fresh but can be stored in a zip-top bag at room temperature for 2 days or frozen for longer.
Frequently Asked Questions
Can I use a slow cooker? Yes—brown beef and veggies first, then transfer everything to the slow cooker. Cook on LOW for 6–8 hours.
Can I add potatoes? Absolutely. Diced potatoes can be simmered with the beef for extra heartiness.
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What’s the best beef cut? Chuck roast is ideal—it’s affordable and becomes buttery tender when braised.
Estimated Nutrition
~480 kcal per serving (includes tortillas, estimate).
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