Carne Guisada With Flour Tortillas

“Experience the rich and comforting flavors of Carne Guisada with Flour Tortillas, a beloved Mexican dish that brings warmth and satisfaction to the table. Made with tender stew meat, aromatic onions, and optional green bell pepper, this hearty stew is infused with traditional spices like cumin and garlic, creating a tantalizing aroma that fills the kitchen.

Simmered to perfection in a savory tomato-based sauce thickened with flour, the meat becomes fork-tender, offering a melt-in-your-mouth texture that’s truly irresistible.

Served alongside warm flour tortillas, rice, or creamy mashed potatoes, this dish is a celebration of flavor and tradition that’s perfect for sharing with loved ones. Get ready to savor every bite of this comforting and soulful meal.”

Why You’ll Love This Recipe:

Rich, Slow-Cooked Flavor: The beef is simmered low and slow until it’s melt-in-your-mouth tender, allowing the cumin, garlic, and tomato to infuse every bite with deep, soulful flavor.

Comfort Food at Its Core: This is the kind of hearty, gravy-rich dish that wraps you in warmth—perfect for cold nights, family dinners, or anytime you need something satisfying and grounding.

Built on Tradition: Carne Guisada is a cornerstone of Tex-Mex and Latin American home cooking. Making it feels like honoring generations of family kitchens and time-tested techniques.

Versatile Pairing Options: Whether wrapped in a soft flour tortilla, ladled over fluffy rice, or spooned atop mashed potatoes, this dish adapts beautifully to whatever you’re craving.

Simple Ingredients, Big Impact: With a few pantry staples and humble stew meat, you create a dish that feels indulgent, flavorful, and far more complex than the sum of its parts.

Crowd-Pleaser for All Ages: Its mild spices and comforting texture make it appealing to both kids and adults. It’s one of those rare meals that brings everyone to the table—no complaints, just clean plates.

Even Better as Leftovers: Like most stews, the flavors deepen overnight, making this a fantastic make-ahead meal for busy weeks or batch cooking.

Key Ingredients:

Stew Meat (Beef Chuck or Similar Cuts): The foundation of the dish—tough, marbled cuts that transform through slow simmering into fork-tender pieces, absorbing every nuance of spice and sauce.

Onion and Bell Pepper: These aromatic vegetables create the savory backbone of the guisada. As they soften and melt into the stew, they lend sweetness and depth to balance the richness of the beef.

Tomato Sauce or Fresh Tomato: Adds acidity and body to the gravy, tying all the elements together. It softens the beef’s richness while building the umami base of the stew.

Garlic (Fresh or Powdered): A quiet powerhouse that anchors the flavor profile. Whether minced fresh or used in powder form, garlic enhances the savory, earthy notes in each spoonful.

Cumin: Essential in Tex-Mex cuisine, cumin provides a warm, smoky undertone that defines the dish’s regional character and lingers subtly with every bite.

Flour: A simple yet vital component that turns pan juices into a luscious, velvety gravy. It thickens the sauce, helping it cling beautifully to meat and tortillas.

Water or Chicken Stock: The cooking liquid that carries and marries all the flavors. Stock deepens the stew’s flavor, while water offers a cleaner, lighter touch depending on your preference.

Expert Tips for Carne Guisada With Flour Tortillas

Choose the Right Cut of Beef: Use well-marbled stew meat like chuck roast or shoulder. These cuts have the connective tissue that breaks down during slow cooking, giving you tender, juicy pieces and naturally rich gravy.

Brown in Batches for Depth: Don’t overcrowd the pan when browning the beef. Searing in small batches ensures caramelization—not steaming—which adds deep, meaty flavor to the base of the stew.

Use Fresh Garlic and Tomato When Possible: While garlic powder and canned sauce are convenient, fresh garlic and a ripe diced tomato add brightness and natural sweetness that elevate the entire dish.

Cook Low and Slow: The magic of carne guisada happens over time. Keep the heat low once it’s simmering, and allow the beef to break down naturally over 1½ to 2 hours. Rushing leads to chewy meat and underdeveloped flavor.

Deglaze After Browning: After searing the meat and sautéing the aromatics, add a splash of broth or water to deglaze the pan. This releases all the flavorful browned bits stuck to the bottom—known as “fond”—into your stew.

Adjust Thickness Gradually: Add flour slowly and stir well to prevent lumps. If your gravy thickens too quickly, loosen it with a splash of extra stock or water, adjusting until it’s just thick enough to coat a spoon.

Taste at the End: The flavors of cumin, salt, and pepper develop over time. Resist the urge to over-season early. Instead, taste and adjust at the end once the gravy has come together.

Let It Rest Before Serving: Once done, let the carne guisada sit covered for 10–15 minutes off the heat. This resting period allows the juices to redistribute and the flavors to settle, creating a more cohesive dish.

Pair with Fresh Flour Tortillas: If possible, serve with homemade or warm fresh tortillas. Their softness and mild flavor are the perfect vehicle for scooping up the stew and soaking in the flavorful gravy.

Carne Guisada With Flour Tortillas

Ingredients:

3 lbs stew meat

1 tablespoon oil (lard, bacon grease, etc)

1 medium onion, diced

1 small green bell pepper, diced (optional)

3 tablespoons tomato sauce or 1 large tomato, diced

1 teaspoon garlic powder or 3 cloves of garlic, minced

2 teaspoon ground cumin

2 teaspoons salt

½ teaspoon black pepper

2 tablespoons all-purpose flour

1 cup water or chicken stock

Flour tortillas, rice or mashed potatoes, for serving

Directions:

In a large pan, brown the stew meat, onions and green pepper (if using) over high heat.

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Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.

Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.

Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender.

Taste and adjust seasonings if necessary.

Serve with rice, tortillas or mashed potatoes.

Enjoy !!

Important Notes for Carne Guisada With Flour Tortillas

It’s a Braise, Not a Quick Stew: Carne guisada is all about slow transformation. The meat needs time to tenderize and soak in the spices. If you rush the process, you’ll miss out on the deep, rich character that defines the dish.

Browning Is Foundational: Don’t skip or rush the browning step—it’s where the stew builds its base flavor. Proper caramelization of the beef, onions, and peppers gives the final dish a savory backbone that simmering alone can’t replicate.

Fresh vs. Pantry Options: This dish thrives whether you use pantry staples or fresh ingredients—but the flavor will shift accordingly. Fresh garlic and tomato offer brighter, more aromatic notes, while tomato sauce and powdered garlic produce a smoother, mellower flavor.

Flour as a Thickener, Not a Filler: The flour is essential for binding the gravy, but too much can make the sauce gummy. Sprinkle it evenly and stir well to avoid clumps—you’re aiming for a silky, pourable texture that coats the beef.

Cumin Is the Soul of the Dish: Don’t treat cumin as just another spice—it defines carne guisada’s identity. Toasting it slightly in the pan (even briefly) before adding liquid can intensify its warmth and bring out deeper, smoky notes.

Liquid Choice Affects Flavor: Water makes for a lighter, cleaner gravy, while chicken stock adds richness and complexity. Choose based on your preference, but remember that a well-seasoned stock can enhance the stew with minimal effort.

Tortillas Matter: This dish was made for flour tortillas. Their soft, slightly chewy texture is ideal for scooping and wrapping. Corn tortillas work in a pinch, but you’ll lose some of the comfort-food feel that flour provides.

Great for Leftovers and Meal Prep: Carne guisada tastes even better the next day as the spices deepen and the gravy thickens. Reheat gently to preserve the texture and avoid drying out the meat.

It’s a Dish of Generosity: Often made in big batches and shared across tables, carne guisada isn’t just food—it’s tradition, comfort, and connection. Serve it with pride and pass it on.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe in a slow cooker?

Yes, you can make carne guisada in a slow cooker.

Brown the meat, onions, and green pepper in a skillet first, then transfer them to the slow cooker.

Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Can I use cornstarch instead of flour as a thickening agent?

Yes, you can use cornstarch as a thickening agent.

Mix 1-2 tablespoons of cornstarch with an equal amount of cold water and then stir it into the stew to thicken it.

How can I make this recipe spicier?

To make the carne guisada spicier, you can add chopped jalapeño or serrano peppers, or increase the amount of black pepper or add some crushed red pepper flakes or cayenne pepper to taste.

Can I use a different type of meat for this recipe?

Yes, you can use other types of meat like pork or chicken, but the cooking time may vary based on the meat used.

Make sure to adjust the cooking time accordingly to ensure the meat is cooked through and tender.

How can I prevent the flour from forming lumps when adding it to the meat mixture?

To prevent lumps, you can mix the flour with a small amount of cold water or stock to create a slurry before adding it to the pan.

Stir the slurry well to ensure there are no lumps, and then gradually pour it into the meat mixture while stirring continuously.

What type of oil is best for browning the meat in this recipe?

You can use any type of high-heat oil such as vegetable oil, canola oil, or even lard or bacon grease, as mentioned in the recipe.

Each type of oil will impart a slightly different flavor to the dish, so choose the one that best suits your taste preferences.

How do I know when the meat is tender enough to serve?

The meat should be tender enough to easily shred with a fork when it’s ready to serve.

If the meat is still tough after the suggested cooking time, continue to cook it on low heat, checking for tenderness every 15-20 minutes until it reaches the desired texture.

Can I use corn tortillas instead of flour tortillas for serving?

Yes, you can use corn tortillas instead of flour tortillas for serving the carne guisada.

Both types of tortillas work well with this dish, so choose the one you prefer or that fits your dietary needs.

Can I add other vegetables to this recipe?

Yes, you can add other vegetables like carrots, potatoes, or zucchini to the carne guisada.

Be sure to adjust the cooking time accordingly to ensure that the added vegetables are cooked through and tender.