Carne Guisada with Flour Tortillas (Print version)
Slow-braised beef chuck in a cumin-spiced gravy, wrapped in warm flour tortillas. A classic Tex-Mex stew built on pantry staples and patience.
# Ingredients:
For the stew
01 -
3 lbs (1.4 kg) beef chuck stew meat, cut into 1-inch pieces
02 -
1 tablespoon lard, bacon grease, or neutral oil
03 -
1 medium white onion, diced
04 -
1 small green bell pepper, diced (optional)
05 -
3 cloves garlic, minced (or 1 teaspoon garlic powder)
06 -
3 tablespoons tomato sauce (or 1 large ripe tomato, diced)
07 -
2 teaspoons ground cumin
08 -
2 teaspoons salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
2 tablespoons all-purpose flour
11 -
1 1/2 cups (355 ml) chicken or beef stock
For serving
12 -
Flour tortillas, warmed
13 -
White rice (optional)
14 -
Pinto or refried beans (optional)
15 -
Fresh cilantro and lime wedges (optional)
# Instructions:
01 -
Heat the fat in a large heavy-bottomed pot or Dutch oven over high heat. Add stew meat in a single layer, working in batches if needed, and brown for 2 to 3 minutes per side without moving it. Real color on the beef builds the flavor base.
02 -
Add the diced onion and green bell pepper to the pot with the browned beef. Stir and cook over medium-high heat for 3 to 4 minutes until the onion softens.
03 -
Add the garlic, cumin, salt, black pepper, and tomato sauce. Stir well and cook for 1 minute until fragrant.
04 -
Sprinkle the flour evenly over the meat and stir until every piece is coated. Cook for 1 minute to remove the raw flour taste.
05 -
Pour in the stock in a slow, steady stream while stirring constantly. Scrape up any browned bits from the bottom of the pot and stir until the liquid is smooth with no lumps.
06 -
Bring to a boil, then cover the pot, reduce heat to low, and cook for 1 hour and 30 minutes, stirring occasionally. The beef should be fork-tender and the gravy thick when done.
07 -
Taste and adjust salt and cumin as needed. If the gravy is too thin, simmer uncovered for 10 more minutes. Serve in warm flour tortillas with rice and beans on the side.
# Good to know:
01 -
Use beef chuck with visible marbling for the most tender, flavorful result.
02 -
The stew tastes better the next day once the flavors have had time to settle.