Carne Guisada step by step – Page 2

Heat the oil or lard in a large pot over medium-high heat.
Add the beef chunks, diced onion, and bell pepper (if using).
Cook until the beef is well browned on all sides and the onion begins to soften.

Stir in the tomato sauce (or fresh tomato), garlic, cumin, salt, and black pepper.
Sprinkle the flour over the meat and stir to coat evenly. This will thicken the gravy.
Slowly pour in the chicken broth (or water), stirring constantly to avoid lumps.

Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for about 1½ hours, stirring occasionally.
Taste and adjust seasoning as needed. The beef should be fork-tender and coated in a rich gravy.

In a large bowl, mix the flour, salt, and baking powder.
Cut in the lard (or shortening/oil) until the mixture resembles coarse crumbs.
Slowly add warm water, mixing until a soft dough forms.
Knead for 3–4 minutes until smooth, then cover and let rest for 30 minutes.
Divide into 12 equal portions, roll into balls, and flatten with a rolling pin into thin circles.
Heat a skillet or comal over medium-high heat and cook each tortilla for about 1 minute per side, until puffed and golden spots appear.

Expert Tips & Variations 🌟

Meat choice – Chuck roast, round steak, or brisket work beautifully for Carne Guisada.
Add spice – Toss in a jalapeño or serrano pepper for extra heat.
Make it smokier – Add a pinch of smoked paprika or chipotle powder.
Thicker gravy – Simmer uncovered for the last 15 minutes to reduce the sauce further.
Tortilla shortcut – If you’re short on time, store-bought tortillas will work, but homemade ones are worth it!

Don’t rush the simmering—low and slow cooking gives the beef its tender texture.
Avoid adding too much flour at once; sprinkle lightly to prevent clumping.
Resting the tortilla dough is essential for soft, pliable tortillas.

(Values vary depending on tortilla size and exact ingredients used.)

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