I can never resist this traditional Mexican beef stew, with tender beef tucked into a rich tomato sauce that tastes like it simmered all day. One bite with a soft flour tortilla, and it is clear why this dish disappears fast.

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I’m obsessed with carne guisada because it hits hard without showing off. I love the way beef chuck turns rich and tender, soaking up that deep tomato gravy until every bite tastes like it has been waiting all day for me.

The sauce is bold, a little messy, and exactly what I want dragged through flour tortillas. And I never stop at one tortilla.

This is the kind of plate I hover over, tearing, scooping, chasing every last streak of sauce. But the best part?

That beefy, saucy bite that makes me quiet for a second. No notes, just appetite.

Ingredients

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Beef chuck turns tender and rich, basically the cozy heart of the whole meal.
Kosher salt wakes everything up without making it taste fake or overly salty.
Black pepper adds a little bite, nothing fancy, just needed.
Onion melts down and gives the gravy that sweet, home-cooked backbone.
Garlic brings the big savory smell that makes everyone wander into the kitchen.
Green bell pepper adds freshness and a soft little crunch if you’re into it.
Tomatoes make the sauce tangy, juicy, and not too heavy.
Beef broth keeps it deep, meaty, and spoon-worthy.
Cumin and oregano give it that warm Tex-Mex comfort you’ll crave later.
Chili powder brings gentle heat, or more kick if that’s your mood.
Potatoes soak up gravy like champs and make the bowl extra filling.
Flour tortillas are for scooping, folding, and honestly not wasting any sauce.
Plus cilantro and lime keep each bite bright, fresh, and a little zippy.

Ingredient Quantities

2 pounds beef chuck, cut into 1 to 1.5 inch cubes

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

1 green bell pepper, seeded and diced (optional)

1 (14-ounce) can diced tomatoes with juices

1 (8-ounce) can tomato sauce

2 cups beef broth

1 tablespoon ground cumin

1 teaspoon dried oregano

1 to 2 teaspoons chili powder, or 1 tablespoon chile powder, to taste

2 bay leaves

2 medium potatoes, peeled and cut into 1-inch cubes (optional)

1 tablespoon cornstarch plus 2 tablespoons water, for thickening if needed (optional)

8 to 10 flour tortillas, 6 to 8 inches

1/4 cup fresh cilantro, chopped, for serving

1 lime, cut into wedges, for serving

How to Make this

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1. Pat the beef dry and season with kosher salt and black pepper.

2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Brown the beef in batches, about 3 to 4 minutes per side, transferring browned pieces to a plate.

3. Reduce heat to medium and add the diced onion; cook until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

4. If using, add the diced green bell pepper and cook 2 to 3 minutes until slightly softened.

5. Return the beef to the pot and add the diced tomatoes with juices, tomato sauce, beef broth, ground cumin, dried oregano, chili powder or chile powder to taste, and the bay leaves. Stir to combine.

6. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1 1/2 to 2 hours until the beef is very tender, stirring occasionally and adding a splash more broth or water if the sauce reduces too much.

7. If using potatoes, add the peeled and cubed potatoes about 25 to 30 minutes before the end of cooking so they become tender in the sauce.

8. Taste and adjust seasoning with more salt, pepper, or chili powder as needed. If the sauce needs thickening, whisk together 1 tablespoon cornstarch and 2 tablespoons water, stir into the stew, and simmer until thickened, about 3 to 5 minutes. Remove and discard the bay leaves.

9. Warm the flour tortillas in a dry skillet or wrapped in foil in a low oven until pliable.

10. Serve the carne guisada spooned onto warm flour tortillas, topped with chopped fresh cilantro and lime wedges for squeezing.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef knife
4. Tongs or slotted spoon (for browning and transferring beef)
5. Wooden spoon or heatproof spatula (for stirring)
6. Measuring cups and spoons
7. Can opener
8. Small bowl and whisk or fork (for cornstarch slurry)
9. Dry skillet or baking sheet (to warm tortillas)

FAQ

Q: Can I use a different cut of beef? A: Yes. Beef chuck is best for braising because it becomes tender and flavorful, but you can use bottom round or brisket; cooking time may vary.

Q: How long should I simmer the carne guisada? A: Simmer gently for 1 1/2 to 2 hours, or until the beef is fork tender. If using a pressure cooker, cook about 35 to 45 minutes.

Q: How do I thicken the sauce if it is too thin? A: Stir together 1 tablespoon cornstarch and 2 tablespoons water, then whisk into the simmering stew and cook 2 to 3 minutes until thickened. Reduce sauce by simmering uncovered as an alternative.

Q: Can I make this ahead and reheat? A: Yes. The flavor improves after resting. Cool, refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove or in a low oven, adding a splash of broth if needed.

Q: Should I add potatoes and when? A: Potatoes are optional. Add 25 to 30 minutes before the end of cooking so they become tender but not mushy.

Q: What is the best way to serve with flour tortillas? A: Warm tortillas in a dry skillet or wrapped in foil in a low oven, then fill with carne guisada, sprinkle with cilantro and a squeeze of lime. Serve extra sauce on the side for dipping.

Carne Guisada With Floor Tortillas Recipe Substitutions and Variations

Beef chuck: substitute beef short ribs, beef brisket, or boneless pork shoulder for similar braising texture and richness.
Potatoes: swap with sweet potatoes, turnips, or peeled yuca for different starch texture and flavor.
Flour tortillas: use corn tortillas, bolillo rolls, or warmed pita to serve the guisada.
Diced tomatoes and tomato sauce: replace with 2 cups crushed tomatoes plus 1 tablespoon tomato paste, or 2 cups blended fresh tomatoes if you prefer fresher flavor.

Pro Tips

1. Brown the beef in true batches so the pot stays hot and the meat sears instead of steams. Getting a deep brown on the edges builds the backbone of the sauce. After each batch, scrape up the fond with a splash of broth or a little tomato juice before adding the next batch back in.

2. Cook low and slow until the meat is falling-apart tender. If you rush it, the beef will be chewy. Keep the surface barely simmering, check every 20 to 30 minutes, and add just enough liquid to keep the sauce from drying out.

3. Adjust acidity at the end, not the start. A squeeze of lime or a teaspoon of vinegar brightens the whole dish and balances the tomato richness. Add it at the final tasting so you can hit the sweet spot without masking the spices.

4. If you want a silky sauce without cornstarch, remove some hot cooking liquid, whisk in a tablespoon of masa harina or flour until smooth, then return it to the pot and simmer to thicken naturally. Cornstarch works fast, but a cooked flour slurry gives deeper flavor and body.

5. Warm your tortillas gently and keep them covered so they stay pliable when serving. If you plan to serve family style, transfer the stew to a shallow, warm serving dish so each person can assemble wraps without the filling cooling too quickly.

Carne Guisada With Floor Tortillas Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

497

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef knife
4. Tongs or slotted spoon (for browning and transferring beef)
5. Wooden spoon or heatproof spatula (for stirring)
6. Measuring cups and spoons
7. Can opener
8. Small bowl and whisk or fork (for cornstarch slurry)
9. Dry skillet or baking sheet (to warm tortillas)

Ingredients

2 pounds beef chuck, cut into 1 to 1.5 inch cubes
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, seeded and diced (optional)
1 (14-ounce) can diced tomatoes with juices
1 (8-ounce) can tomato sauce
2 cups beef broth
1 tablespoon ground cumin
1 teaspoon dried oregano
1 to 2 teaspoons chili powder, or 1 tablespoon chile powder, to taste
2 bay leaves
2 medium potatoes, peeled and cut into 1-inch cubes (optional)
1 tablespoon cornstarch plus 2 tablespoons water, for thickening if needed (optional)
8 to 10 flour tortillas, 6 to 8 inches
1/4 cup fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving

Directions

Pat the beef dry and season with kosher salt and black pepper.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Brown the beef in batches, about 3 to 4 minutes per side, transferring browned pieces to a plate.
Reduce heat to medium and add the diced onion; cook until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
If using, add the diced green bell pepper and cook 2 to 3 minutes until slightly softened.
Return the beef to the pot and add the diced tomatoes with juices, tomato sauce, beef broth, ground cumin, dried oregano, chili powder or chile powder to taste, and the bay leaves. Stir to combine.
Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1 1/2 to 2 hours until the beef is very tender, stirring occasionally and adding a splash more broth or water if the sauce reduces too much.
If using potatoes, add the peeled and cubed potatoes about 25 to 30 minutes before the end of cooking so they become tender in the sauce.
Taste and adjust seasoning with more salt, pepper, or chili powder as needed. If the sauce needs thickening, whisk together 1 tablespoon cornstarch and 2 tablespoons water, stir into the stew, and simmer until thickened, about 3 to 5 minutes. Remove and discard the bay leaves.
Warm the flour tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
Serve the carne guisada spooned onto warm flour tortillas, topped with chopped fresh cilantro and lime wedges for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.