Carne Guisada Recipe

Brown the beef

Pat the cubed beef dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if needed, add the beef and sear until browned on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the same pot and sauté 4–5 minutes until softened and beginning to brown, scraping up any browned bits. Add the minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant.

Build the stew

Stir in the tomato sauce, beef broth, cumin, oregano, smoked paprika, chili powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Add the bay leaf and return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer.

Simmer until tender

Reduce heat to low, cover partially, and simmer gently for 60–75 minutes, stirring occasionally, until beef is fork-tender and sauce has reduced. If liquid reduces too quickly, add up to 1/2 cup additional broth or water.

Thicken and finish

Whisk cornstarch with 2 tbs cold water to form a slurry. Stir the slurry into the stew, simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining salt and pepper. Remove the bay leaf and stir in chopped cilantro if using. The filling should be thick but spoonable—if it’s too thin, simmer uncovered a few minutes; if too thick, add a splash of broth.

Cool slightly

Transfer the carne guisada to a shallow bowl and let cool 10 minutes so it’s easier to handle when assembling tortillas.

Heat oil for deep frying

Pour about 1 cup of vegetable oil into a heavy skillet or shallow pot to a depth of roughly 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (or a small piece of tortilla sizzles immediately). If you don’t have a thermometer, test carefully with a small corner piece of tortilla.

Fill and fold tortillas

Lay out a tortilla and place approximately 2–3 tablespoons of warm carne guisada in the center, leaving a 1/2-inch border. Sprinkle about 1 tablespoon shredded cheese over the filling. Fold the tortilla in half (or fold into an envelope) and press the edges together. Lightly brush or dab the edges with a little water and sprinkle a pinch of salt to help seal. Repeat for remaining tortillas and filling. Do not overfill to avoid bursting during frying.

Deep-fry stuffed tortillas

Carefully add 2–3 stuffed tortillas at a time to the hot oil, seam-side down. Fry 1.5–2 minutes per side, turning once, until golden brown and crisp. Use tongs or a slotted spoon. Drain on a paper towel–lined tray. Let cool 1–2 minutes to avoid steam burns; the filling will be hot.

Pan-sear (optional for extra crispness)

If you prefer extra crispness and a bit of color, heat 2 tbs oil in a skillet over medium heat and sear each fried tortilla 30–45 seconds per side until evenly browned.

Arrange the deep-fried carne guisada tortillas on a platter. Top each with a dollop of sour cream or crema, extra shredded cheese if desired, and a few pickled jalapeños or a lime wedge on the side for squeezing.

Serve immediately while hot and crisp. Leftover carne guisada can be refrigerated up to 3 days and reheated; for best texture, re-crisp the filled tortillas in a 375°F oven for 8–10 minutes or in a skillet.