Carne Guisada with Flour Tortillas Recipe
Introduction: Carne Guisada, a hearty and flavorful Mexican beef stew, is a beloved dish that brings comfort with every bite. The tender chunks of beef simmered in a rich, spiced gravy create a satisfying meal that’s perfect for pairing with warm flour tortillas. This traditional Tex-Mex dish is a staple at family gatherings, potlucks, or even weeknight dinners. If you’re looking to recreate this comforting dish at home, follow this easy step-by-step recipe to make both Carne Guisada and homemade flour tortillas.
Carne Guisada Ingredients:
- 2 lbs beef stew meat (cubed)
- 1 tablespoon vegetable oil
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 3 garlic cloves (minced)
- 2 medium tomatoes (diced) or 1 can diced tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons flour (for thickening)
- Water (as needed)
- Fresh cilantro (chopped for garnish)
- Lime wedges (optional)
For Homemade Flour Tortillas:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening or lard
- 1 cup warm water
Step-by-Step Directions for Carne Guisada:
- Prepare the Beef: Begin by trimming any excess fat from the beef stew meat. Pat the cubes dry with paper towels to ensure a good sear when cooking.
- Brown the Meat: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the cubed beef in batches to avoid overcrowding the pan. Brown the meat on all sides, which will take about 5–7 minutes per batch. Once browned, transfer the beef to a plate and set it aside.
- Cook the Vegetables: In the same skillet or Dutch oven, add the chopped onion and bell pepper. Sauté them for about 5 minutes until softened and slightly caramelized. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Build the Flavor: Stir in the diced tomatoes (or canned tomatoes), tomato paste, cumin, chili powder, smoked paprika, oregano, and black pepper. Mix everything well, allowing the spices to coat the vegetables and create a fragrant base.
- Add Beef and Broth: Return the browned beef to the skillet. Pour in the beef broth, ensuring the meat is mostly submerged in liquid. Stir everything together, scraping up any browned bits from the bottom of the pan to enhance the flavor.
- Simmer and Thicken: Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Thicken the Gravy: To thicken the sauce, mix 2 tablespoons of flour with a bit of water to create a slurry. Gradually stir the slurry into the simmering stew, stirring continuously to avoid lumps. Cook for another 10 minutes until the sauce thickens to a rich gravy consistency. Taste and adjust seasoning with salt if needed.
- Garnish and Serve: Once the Carne Guisada is ready, garnish with freshly chopped cilantro and serve with lime wedges on the side for a touch of brightness. The dish is best enjoyed with warm flour tortillas.
Step-by-Step Directions for Flour Tortillas:
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.
- Cut in Shortening: Add the vegetable shortening (or lard) to the flour mixture. Use your hands or a pastry cutter to cut the fat into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add warm water to the flour mixture, stirring continuously until a dough forms. The dough should be soft but not too sticky. If needed, add a little more flour or water to achieve the right consistency.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Divide the dough into 12 equal portions, rolling each into a ball.
- Roll Out the Tortillas: Using a rolling pin, flatten each dough ball into a thin circle, about 6–8 inches in diameter. Try to make them as even as possible for uniform cooking.
- Cook the Tortillas: Heat a cast-iron skillet or non-stick pan over medium-high heat. Place one rolled-out tortilla on the skillet and cook for about 30–40 seconds until bubbles form on the surface. Flip the tortilla and cook for another 30 seconds until golden spots appear. Repeat with the remaining tortillas, stacking them in a towel to keep warm.
Serving Suggestions:
Serve the Carne Guisada hot, with the warm flour tortillas on the side. You can enjoy the stew as a taco filling by spooning it into a tortilla and adding a squeeze of lime and extra cilantro. Pair the dish with rice, refried beans, or a side salad for a complete meal.
Conclusion:
Carne Guisada with homemade flour tortillas is a delicious and filling meal that’s packed with bold flavors and tender textures. The slow-cooked beef stew pairs perfectly with the soft, warm tortillas, making it an ideal dish for sharing with family and friends. Whether you’re hosting a casual dinner or craving a comforting home-cooked meal, this recipe will satisfy everyone at the table.
