Carne Guisada Con Carne Molida Y Papas With Flour Tortillas

This Carne Guisada con Carne Molida y Papas is pure comfort — the kind of meal that fills the kitchen with warmth, aroma, and memories of home-cooked love.

Made with lean ground beef, tender russet potatoes, smoky Hatch green chiles, and slow-simmered tomatoes, this dish captures the essence of Tex-Mex soul food. Every spoonful is rich, savory, and full of character — the meat tender, the potatoes soft, the sauce thick and flavorful like a rustic stew.

Served with fresh, warm flour tortillas, it’s the kind of dish meant for gathering — simple ingredients transformed into something deeply satisfying. Whether enjoyed on a cozy Sunday afternoon or shared at the family table, this recipe celebrates the heart of homestyle Mexican cooking — unmeasured, unfussy, and absolutely unforgettable.

Why People Will Love This Carne Guisada con Carne Molida y Papas with Flour Tortillas Recipe:

Authentic Home-Cooked Flavor:

This dish captures the rustic, soulful essence of traditional Mexican comfort food — rich, hearty, and full of slow-simmered depth.

Perfectly Balanced Texture:

The combination of tender potatoes, juicy ground beef, and silky tomato-chile gravy creates a satisfying, melt-in-your-mouth experience in every bite.

Smoky and Spicy Harmony:

The Hatch green chiles bring a unique, smoky heat that pairs beautifully with cumin, garlic, and black pepper — bold but never overpowering.

Simple, Real Ingredients:

Made with everyday pantry staples — beef, potatoes, onions, and tomatoes — this recipe proves that simple ingredients can deliver incredible flavor.

Made for Sharing:

Served with warm flour tortillas, this dish becomes more than a meal — it’s a comforting, communal experience that brings family and friends together around the

Key Ingredients:

Lean Ground Beef:

The foundation of the dish — hearty, flavorful, and perfectly suited to soak up the rich, smoky gravy. Its natural juices blend beautifully with the spices and chiles for deep, meaty comfort.

Russet Potatoes:

Soft and tender once simmered, the potatoes absorb all the savory broth, adding body and a comforting texture that turns the stew into a filling, soul-warming meal.

Smoked Hatch Green Chiles:

The star of the dish — smoky, mildly spicy, and packed with depth. They give the guisada its signature heat and earthy complexity.

Tomatoes and Diced Tomato Sauce:

Fresh and canned tomatoes build the stew’s flavorful base, lending acidity and sweetness that balance the richness of the beef and spices.

Cumin and Garlic:

These two classic seasonings bring the unmistakable essence of Mexican home cooking — warm, aromatic, and deeply savory.

Flour:

Lightly dusted into the meat, it thickens the sauce into a luscious, stew-like consistency, coating every bite with velvety perfection.

Flour Tortillas:

The ultimate companion — soft, warm, and perfect for scooping up the saucy goodness, turning this dish into a true taste of comfort and tradition.

Expert Tips:

Brown the Meat Properly:

Don’t rush this step — let the ground beef sear over medium-high heat until it develops a deep brown crust. This caramelization creates rich, layered flavor and forms the base of the stew’s depth.

Sauté the Onions Until Golden:

Take your time to sweat and lightly brown the onions before adding the meat. This step builds natural sweetness and complexity that balances the spiciness of the chiles.

Cook the Potatoes Separately First:

Fry or sauté the potato cubes in another pan before combining them with the meat. This keeps them from turning mushy and allows them to hold their texture while absorbing flavor later.

Add Flour Gradually:

Sprinkle the flour over the browned beef in stages while stirring constantly. This ensures it cooks evenly, forming a smooth, velvety gravy without lumps.

Simmer Low and Slow:

Once all ingredients are combined, reduce the heat and let the guisada simmer gently. This slow cooking allows the flavors to meld, the sauce to thicken naturally, and the beef to become tender and deeply flavorful.

Balance with Water or Broth:

Add just enough liquid — a little at a time — to reach a thick, stew-like consistency. The key is not to drown the ingredients but to let them bathe in a rich, concentrated sauce.

Taste as You Go:

Since the recipe is made “by feel,” season progressively — adjusting salt, cumin, or pepper at the end to achieve perfect balance. A splash of lime juice or a pinch of smoked paprika can add brightness before serving.

Rest Before Serving:

Let the guisada sit for about 10 minutes off the heat before serving. This allows the flavors to settle and the sauce to thicken, creating that classic, stick-to-your-tortilla texture.

Carne Guisada Con Carne Molida Y Papas With Flour Tortillas

Ingredients:

lean ground beef,

russet potatoes,

smoked hatch green chiles,

onion,

a can of diced tomatoes,

one whole tomato,

cumin powder,

granulated garlic.

Kosher salt

black course pepper..

Instructions:

Flour an a little water…

Sauté the chopped onion, add meat add seasoning an brown…

In another fry the potatoes..

When the meat is done remove most of the grease if any….

Sprinkle flour over the meat maybe 2 tablespoons (I don’t measure)) mix….

Brown just a little

Add potatoes then gently mix in

Add your green chile an can of diced tomatoes an an a little water at a time.

Until it’s like a stew

Taste add whatever spice you think is missing

Sorry I don’t measure anything.. I will say you can all use chunks of steak instead of ground beef

Serve with flour tortillas or whatever you like

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Important Notes When Making Carne Guisada con Carne Molida y Papas

The Secret Is in the Sauté:

Take your time with the onion, garlic, and meat — this is where the flavor develops. Browning isn’t just about color; it builds the foundation for that deep, savory richness that defines a true guisada.

Flour for Texture, Not Flavor:

The flour is used to thicken the stew, not to dominate it. Add it gradually and cook it just long enough to remove the raw taste before adding liquid — it should blend seamlessly into a silky, flavorful gravy.

Balance the Liquid Carefully:

Add water (or broth) a little at a time — this isn’t a soup but a stew with body. The sauce should be thick enough to coat the back of a spoon and cling to your tortilla, not thin or watery.

Choose the Right Potatoes:

Russet potatoes are ideal because they soften and soak up flavor without falling apart completely. Dice them evenly so they cook at the same rate and keep their texture.

Don’t Skip the Chiles:

The smoked Hatch green chiles are the soul of this dish. Their smoky spice infuses every bite with authentic depth. If you can’t find Hatch chiles, roasted poblano or Anaheim peppers make excellent substitutes.

Ground Beef or Steak — Your Choice:

Ground beef makes the dish faster and homier, but using small chunks of stew meat or sirloin turns it into a heartier, more traditional guisada. Both versions deliver satisfying results.

Tortillas Are Non-Negotiable:

Carne Guisada is best served with soft, warm flour tortillas — they’re made to scoop, soak, and savor every drop of the sauce. If you prefer a lighter option, corn tortillas or even rice work beautifully.

Better the Next Day:

Like most stews, this dish develops deeper flavor overnight. If you have leftovers, reheat them slowly on the stove — the sauce thickens and the spices mellow into perfection.

How to Enjoy Carne Guisada con Carne Molida y Papas After Cooking:

Let It Rest Before Serving

After simmering, remove the pot from heat and allow the guisada to rest for 10–15 minutes. This short resting time helps the sauce thicken naturally and allows the flavors — smoky, spicy, and savory — to meld into a deep, cohesive richness.

Serve with Warm Flour Tortillas

This dish truly comes alive when paired with soft, homemade flour tortillas. Tear pieces of tortilla to scoop up the stew — it’s the traditional and most satisfying way to enjoy the flavorful sauce and tender chunks of potato and beef.

Pair with Classic Sides

For a fuller meal, serve alongside Mexican rice, refried beans, or even a simple fresh cabbage and lime salad to add a refreshing crunch that balances the rich, slow-cooked flavors.

Add a Bright Finish

Just before serving, squeeze a touch of fresh lime juice or sprinkle chopped cilantro on top. The acidity and herbs lift the dish, cutting through the richness and enhancing every bite.

Make It a Family-Style Meal

Place the pot of guisada and a stack of warm tortillas in the center of the table. Let everyone serve themselves — this communal style of dining reflects the warmth and tradition of Mexican home cooking.

Pair with the Right Drink

Complement the smoky heat with a cold Mexican beer, a tart agua fresca de limón, or even a glass of red wine like Rioja for a refined pairing.

Enjoy Leftovers Like a Pro

The next day, the flavors deepen beautifully. Reheat gently on the stove and use leftovers to make breakfast tacos, stuffed burritos, or even spooned over white rice for a quick, comforting meal.

Garnish for Extra Appeal

Add a sprinkle of crumbled queso fresco, a few slices of avocado, or pickled jalapeños on top before serving — small details that elevate this humble stew into a visually stunning, flavor-packed experience.

Nutrition Information:

Values are based on an average serving (about 1½ cups of Carne Guisada con Carne Molida y Papas, without tortillas).

Frequently Asked Questions:

Can I use something other than ground beef for this recipe?

Yes, you can substitute ground beef with chunks of steak or another meat of your choice.

This can change the texture and flavor of the dish, but it’s a flexible recipe.

How spicy is this dish with the smoked hatch green chiles?

The level of spiciness can vary depending on the type of green chiles you use and whether you remove the seeds.

If you want it spicier, you can leave the seeds in or use hotter chiles.

Adjust the spice level to your preference.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh tomatoes.

Just chop them up and use them in place of the canned diced tomatoes.

Fresh tomatoes can add a different flavor and texture to the dish.

What’s the purpose of sprinkling flour over the meat?

Sprinkling flour over the meat is a common technique to create a roux, which will help thicken the stew. It’s used to achieve the desired consistency for the dish.

How should I adjust the seasonings if I don’t have exact measurements?

Adjusting seasonings without exact measurements can be done by taste.

Start with a small amount of seasoning, taste the dish, and add more as needed.

It’s a great way to customize the flavors to your liking.

What’s the best type of ground beef to use for this dish?

You can use lean ground beef for a healthier option, but some prefer to use ground beef with a slightly higher fat content for added flavor.

The choice is yours based on your taste preferences.

Can I use canned green chiles instead of smoked hatch green chiles?

Yes, you can use canned green chiles if you can’t find smoked hatch green chiles.

However, the smoked variety will add a unique smoky flavor to the dish, so consider trying them if you can.

Why do you add flour to the meat?

Adding flour is a common technique to thicken the stew or sauce.

It helps create a thicker consistency, similar to a gravy, and binds the flavors together.

How long should I fry the potatoes?

The frying time for the potatoes can vary based on how thick you’ve sliced them.

Typically, you want to fry them until they’re golden brown and crispy on the outside and tender on the inside.

This usually takes about 10-15 minutes, but keep an eye on them.

What’s the best way to adjust the dish’s spiciness?

To control the spiciness of the dish, you can adjust the amount of smoked hatch green chiles you use.

Removing the seeds and membranes from the chiles will also reduce the heat.

If you prefer it spicier, you can add more chiles or use hotter varieties.