🍖 Carne Guisada con Tortillas de Harina

A Hearty Latin American Stew Perfect for Wrapping in Warm Flour Tortillas

Carne guisada is a rich, comforting stew popular across Latin America and the American Southwest. It translates simply to “stewed meat,” but its deep flavors—from slow-cooked beef in a savory, aromatic gravy—make it a beloved meal, especially when served with soft, homemade flour tortillas.

Here’s a classic recipe that fills your kitchen with incredible aroma and delivers fall-apart tender beef every time.

---

🥘 Classic Carne Guisada Recipe

Prep Time: 20 mins | Cook Time: 2 hours | Serves: 6

Ingredients

For the Carne Guisada:

• 2–2½ lbs (1 kg) beef chuck roast or stew meat, cut into 1-inch cubes

• 2 tsp salt, plus more to taste

• 1 tsp black pepper

• 2 tbsp all-purpose flour (optional, for thickening)

• 2–3 tbsp vegetable oil or olive oil

• 1 large yellow onion, diced

• 1 bell pepper (any color), diced

• 4–5 garlic cloves, minced

• 2 Roma tomatoes, diced (or 1 can diced tomatoes, drained)

• 1–2 potatoes (Yukon gold or red), peeled and cubed (optional)

• 2 carrots, peeled and sliced (optional)

• 4 cups beef broth (or water with 2 beef bouillon cubes)

• 2 bay leaves

• 1 tsp ground cumin

• 1 tsp dried oregano (Mexican oregano if available)

• 1 tsp paprika or achiote powder for color

• ¼ cup chopped fresh cilantro (plus more for garnish)

• 1–2 jalapeños, whole or sliced (optional, for heat)

For Serving:

• Warm flour tortillas (store-bought or homemade, recipe below)

• Lime wedges

• Chopped white onion, cilantro, sliced radishes

• Mexican rice and/or refried beans

---

👨‍🍳 Instructions

1. Season & Sear the Meat:
   Pat the beef dry with paper towels. Season generously with salt, pepper, and dust lightly with flour (this helps thicken the stew later).
   Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add onion and bell pepper. Cook until softened (about 5 minutes). Add garlic and cook for 1 more minute until fragrant.

3. Build the Stew:
   Return the beef to the pot. Add tomatoes, potatoes, carrots (if using), cumin, oregano, paprika, bay leaves, and jalapeños. Pour in beef broth until the meat is nearly covered.
   Bring to a boil, then reduce to a low simmer. Cover and cook for 1½ to 2 hours, until the beef is fork-tender. Stir occasionally and add a splash of broth or water if it gets too thick.

4. Thicken the Gravy:
   If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the simmering stew during the last 15 minutes of cooking until desired consistency is reached.

5. Finish:
   Stir in chopped cilantro. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.

6. Serve:
   Ladle the carne guisada into bowls or directly onto warm flour tortillas. Garnish with extra cilantro, onion, and a squeeze of lime.

---

🌯 Easy Homemade Flour Tortillas

Makes about 12 tortillas

Ingredients:

• 3 cups all-purpose flour

• 1 tsp salt

• 1 tsp baking powder

• ⅓ cup neutral oil or melted lard/shortening

• 1 cup warm water

Instructions:

1. In a bowl, mix flour, salt, and baking powder. Add oil and mix until crumbly.

2. Gradually add warm water, mixing until a dough forms. Knead for 2–3 minutes until smooth.

3. Cover and let rest for 20–30 minutes.

4. Divide into 12 balls. On a floured surface, roll each into a thin, round tortilla (about 8 inches).

5. Heat a dry skillet or comal over medium-high heat. Cook each tortilla for about 30–60 seconds per side, until lightly browned and puffed in spots.

6. Keep warm wrapped in a clean kitchen towel until ready to serve.

---

🍽️ Serving Suggestions & Tips

• Make It Ahead: Carne guisada tastes even better the next day. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

• Slow Cooker Method: After searing the meat, transfer everything to a slow cooker and cook on low for 7–8 hours.

• Instant Pot/Pressure Cooker: Use the sauté function to brown meat and aromatics, then pressure cook on high for 35–40 minutes with natural release.

• For a Lighter Version: Use chicken or turkey, and add zucchini or chayote.

---

Enjoy this soul-warming, flavor-packed meal that’s perfect for family dinners, celebrations, or anytime you crave something deeply satisfying and authentically delicious. ¡Buen provecho!