Carne Guisada with Flour Tortillas (Print version)
Tender beef chuck simmered in a cumin-rich tomato-pepper gravy, served wrapped in soft homemade flour tortillas. A hearty Tex-Mex meal in about 90 minutes.
# Ingredients:
For the carne guisada
01 -
2 lbs (900 g) beef chuck roast, cut into 1-inch cubes
02 -
Salt and black pepper
03 -
2 tablespoons vegetable oil
04 -
1 medium white onion, diced
05 -
2 jalapeños, seeded and diced
06 -
1 medium green bell pepper, diced
07 -
3 cloves garlic, minced
08 -
2 Roma tomatoes, diced
09 -
2 teaspoons ground cumin
10 -
1 teaspoon chili powder
11 -
1 teaspoon garlic powder
12 -
3 tablespoons all-purpose flour
13 -
1 1/2 cups (355 ml) low-sodium beef broth
14 -
Fresh cilantro, for garnish
For the flour tortillas
15 -
2 cups (250 g) all-purpose flour, plus more for rolling
16 -
1/2 teaspoon baking powder
17 -
1/2 teaspoon salt
18 -
3 tablespoons lard or vegetable shortening
19 -
3/4 cup (180 ml) warm water
# Instructions:
01 -
Season the beef cubes generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches, 2-3 minutes per side, until a deep brown crust forms. Do not crowd the pan or the beef will steam rather than brown. Remove to a plate and set aside.
02 -
Reduce the heat to medium. In the same pot, cook the onion, jalapeño, and bell pepper for 4-5 minutes until softened. Add the garlic and stir for 1 minute until fragrant.
03 -
Stir in the tomatoes, cumin, chili powder, and garlic powder. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
04 -
Return the beef to the pot. Sprinkle the flour over everything and stir to coat. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer 60-75 minutes, stirring occasionally, until the beef is fork-tender and the gravy coats the back of a spoon.
05 -
While the stew simmers, combine flour, baking powder, and salt in a large bowl. Cut in the lard with your fingertips until the mixture resembles coarse crumbs. Add warm water and mix to a soft dough. Knead briefly on a floured surface until smooth, then cover with a towel and rest 15 minutes.
06 -
Divide the dough into 10-12 balls. Roll each one thin into an 8-9 inch round on a lightly floured surface. Cook on a dry, preheated cast-iron skillet or comal over medium-high heat, 30-45 seconds per side, until light brown spots appear and the round puffs slightly. Stack under a clean kitchen towel to keep warm and soft.
07 -
Adjust the salt in the carne guisada. Ladle the stew onto warm tortillas, garnish with fresh cilantro, and serve immediately.
# Good to know:
01 -
The stew tastes even better the next day as the flavors deepen overnight in the refrigerator.
02 -
For extra heat, leave the jalapeño seeds in or add a diced serrano pepper.