Carne Guisada with floor tortillas

Directions

Making the Carne Guisada:

1. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and green bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Make the Gravy: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste. Gradually add the beef broth, stirring constantly, until the mixture thickens.
4. Combine and Simmer: Return the browned beef to the pot. Add the diced tomatoes, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and the gravy is thickened.

Making the Flour Tortillas:

1. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.
2. Incorporate Fat: Add the lard or shortening to the flour mixture. Use your fingers or a pastry cutter to work the fat into the flour until it resembles coarse crumbs.
3. Add Water: Gradually add the warm water, mixing until the dough comes together. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Rest the Dough: Divide the dough into 12 equal pieces. Roll each piece into a ball and cover with a clean towel. Let the dough rest for at least 15 minutes.
5. Roll and Cook: On a lightly floured surface, roll each ball of dough into a thin circle. Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, until lightly browned and puffed. Keep the cooked tortillas warm in a towel until ready to serve.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Large mixing bowl
• Skillet or griddle
• Rolling pin
• Pastry cutter (optional)
• Knife and cutting board

Tips and Shortcuts

• Prep Ahead: Chop the vegetables and measure out the spices ahead of time to streamline the cooking process.
• Tortilla Shortcut: If you’re short on time, store-bought flour tortillas can be used as a substitute.
• Slow Cooker Option: For convenience, you can cook the Carne Guisada in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours.

Recipe Swaps and Variations

• Add Veggies: Incorporate additional vegetables like potatoes, carrots, or peas for extra nutrition and flavor.
• Spice Level: Adjust the amount of cayenne pepper or add a chopped jalapeño for more heat.
• Protein Swap: Use pork or chicken instead of beef for a different twist.

Storing Leftovers

Store any leftover Carne Guisada in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of beef broth if needed to thin the gravy. Leftover tortillas can be stored in a resealable plastic bag at room temperature for up to 3 days or frozen for up to 2 months.