Can I make Carne Guisada with flour tortillas in a slow cooker?

Yes! Brown the meat first for maximum flavor, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I freeze Carne Guisada?

Absolutely. Store cooled Carne Guisada in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

What cut of beef works best?

Chuck roast is ideal because it becomes tender during slow cooking. Pre-cut stew meat also works well and saves time.

How do I thicken the gravy more?

If you prefer a thicker sauce, simmer uncovered for the final 15 minutes. You can also mix a small spoonful of flour with water and stir it in.

Are flour tortillas better than corn tortillas here?

For this recipe, flour tortillas are the classic choice because they’re soft and perfect for soaking up the savory gravy.

Carne Guisada with Flour Tortillas: 4 Comfort Hacks

Name: Carne Guisada with Flour Tortillas
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Tex-Mex
Ingredients: 3 lbs stew meat; 1 tablespoon oil (lard, bacon grease, or vegetable oil); 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 garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons salt; ½ teaspoon black pepper; 2 tablespoons all-purpose flour; 1 cup water or chicken stock; Flour tortillas, for serving

Description

This Carne Guisada with flour tortillas is a rich and comforting Tex-Mex beef stew made with tender chunks of slow-simmered beef in a flavorful homemade gravy. Perfect for cozy family dinners, taco nights, or hearty weekend meals.

Ingredients

Scale

3 lbs stew meat
1 tablespoon oil (lard, bacon grease, or vegetable oil)
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 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 cup water or chicken stock
Flour tortillas, for serving

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Instructions

Heat the oil in a large skillet or Dutch oven over high heat. Add the stew meat and brown on all sides until nicely caramelized.
Add the diced onion and green bell pepper. Cook for 4–5 minutes until softened.
Stir in the tomato sauce, garlic, cumin, salt, and black pepper. Mix well to coat the meat evenly with seasoning.
Sprinkle the flour over the beef mixture and stir thoroughly until no dry flour remains.
Pour in the water or chicken stock and stir well. Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 1½ hours until the beef is fork-tender and the gravy thickens.
Taste and adjust seasoning if needed.
Serve hot with warm flour tortillas and enjoy.

Notes

Chuck roast or stew meat works best for tender results.

Warm tortillas before serving for the best texture and flavor.

This recipe tastes even better the next day after the flavors deepen overnight.

Add a pinch of chili powder for extra heat if desired.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 115 mg