Here’s a comforting, authentic-style Carne Guisada with Flour Tortillas—rich, tender beef in a savory gravy, perfect for scooping with warm tortillas.
Ingredients (4–6 servings)
Carne Guisada
- 2 lbs beef chuck or stew meat, cut into 1½-inch cubes
- 2 tbsp oil (vegetable or canola)
- 2 tbsp all-purpose flour
- Salt and black pepper
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp oregano
- 2 cups beef broth
- 1 small tomato, finely chopped or ½ cup tomato sauce
- Optional: 1 small serrano or jalapeño, minced
- Optional: 1 tsp beef bouillon or Knorr caldo de res
Flour Tortillas
- Store-bought tortillas, warmed
(or homemade if you like)
Instructions
- Season & brown the beef
Pat beef dry and season with salt and pepper.
Heat oil in a heavy pot or Dutch oven over medium-high heat.
Toss beef with flour, then brown in batches until well seared. Remove and set aside. - Build the base
In the same pot, add onion and bell pepper. Cook 3–4 minutes until softened.
Add garlic, cumin, chili powder, paprika, oregano, and fresh chile (if using). Cook 30 seconds. - Simmer
Return beef to the pot. Add broth, tomato, and bouillon (if using).
Bring to a gentle boil, then reduce heat to low. Cover and simmer 1½–2 hours, stirring occasionally, until beef is fork-tender and gravy thickens. - Adjust & finish
Taste and adjust seasoning. Add a splash of water or broth if needed for desired gravy thickness.
Serve With
- Warm flour tortillas
- Rice and refried beans
- Chopped cilantro and diced onions
- Lime wedges or sliced avocado
Tips
- For extra richness, let it rest 15 minutes before serving
- Thicker gravy? Simmer uncovered the last 15–20 minutes
- Even better the next day—perfect for tacos or breakfast burritos
If you’d like, I can share a slow-cooker, Instant Pot, or homemade flour tortilla version too.
