Carne Guisada with Homemade Flour Tortillas
A Tender, Slow-Simmered Beef Stew Served the Tex-Mex Way
Carne Guisada is a beloved Tex-Mex comfort dish made from chunks of beef slowly simmered in a flavorful gravy until fork-tender. Often served with warm flour tortillas instead of rice, this dish is a staple in South Texas kitchens, family gatherings, and classic taquerías.
The secret to great carne guisada is low, slow cooking, allowing the beef to break down while the gravy thickens naturally. Paired with soft, freshly made flour tortillas, this meal is hearty, satisfying, and full of traditional flavor.
Ingredients (Serves 4–6)
For the Carne Guisada
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900 g (2 lb) beef chuck, cut into 2.5 cm (1-inch) cubes
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2 tbsp vegetable oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tbsp all-purpose flour
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1 tbsp ground cumin
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1 tsp chili powder
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1 tsp paprika
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½ tsp black pepper
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1 tsp salt (adjust to taste)
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2 cups beef broth
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½ cup tomato sauce
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1 small jalapeño, minced (optional)
For the Flour Tortillas (Makes 8)
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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3 tbsp lard or vegetable shortening
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¾ cup warm water (about 40°C / 105°F)
Equipment Needed
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Heavy pot or Dutch oven
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Wooden spoon
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Mixing bowl
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Skillet or griddle
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Oven or stovetop
Step-by-Step Instructions
1. Brown the Beef (10–12 minutes)
Heat the oil in a heavy pot over medium-high heat (180–190°C / 355–375°F).
Add the beef cubes in batches, making sure not to overcrowd the pot. Brown on all sides for 6–8 minutes total. Remove and set aside.
2. Build the Flavor Base (6–8 minutes)
Reduce heat to medium (160–170°C / 320–340°F).
Add the onion and cook for 4–5 minutes until softened. Add garlic and jalapeño and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir continuously for 1 minute to form a light roux.
3. Season and Simmer (90–120 minutes)
Add cumin, chili powder, paprika, black pepper, and salt. Stir well.
Return the beef to the pot. Pour in the beef broth and tomato sauce, scraping up browned bits from the bottom.
Bring to a gentle simmer at 95–98°C (203–208°F). Reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender and the gravy thickens.
4. Prepare the Tortilla Dough (10 minutes)
In a bowl, whisk together flour, baking powder, and salt. Cut in the lard until crumbly.
Gradually add warm water, mixing until a soft dough forms. Knead for 3–4 minutes until smooth.
Cover and rest for 20 minutes at room temperature.
5. Cook the Flour Tortillas (15 minutes)
Divide dough into 8 equal balls. Roll each into a thin circle about 20 cm (8 inches) wide.
Heat a dry skillet or griddle over medium-high heat (190–200°C / 375–390°F).
Cook each tortilla for 30–45 seconds per side, until bubbles form and light brown spots appear. Keep warm wrapped in a towel.
Serving Suggestions
Serve the carne guisada hot, spooned directly onto flour tortillas or served alongside for dipping.
Optional toppings:
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Chopped cilantro
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Diced onion
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Fresh lime wedges
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Sliced avocado
Tips for the Best Carne Guisada
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Beef chuck is ideal due to its marbling
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Low heat prevents toughness
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Stir occasionally to prevent sticking
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Tortilla dough should be soft, not sticky
Storage and Reheating
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Store carne guisada in the refrigerator for up to 4 days
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Reheat gently on the stovetop at low heat (90–95°C / 195–205°F)
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Tortillas are best made fresh but can be reheated in a skillet
Final Thoughts
Carne Guisada with flour tortillas is comfort food at its finest—simple ingredients, slow cooking, and deep, savory flavor. Whether enjoyed at the breakfast table or for dinner, this dish delivers warmth and tradition in every bite.