Here’s a traditional-style recipe 👇
🌮 Carne Guisada con Carne Molida y Papas (Ground Beef & Potato Stew)
Serves: 4–6
Prep Time: 10 min | Cook Time: 35–40 min
🥩 Ingredients
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1 lb ground beef (carne molida)
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3 medium potatoes, peeled and diced small
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½ onion, finely chopped
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2–3 cloves garlic, minced
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1 tomato, diced (or ½ cup tomato sauce)
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1–2 jalapeños or green chiles, chopped (optional, for heat)
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1 ½ cups beef broth (or water + bouillon)
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1 tbsp flour (for thickening)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp oregano
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Salt and pepper, to taste
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2 tbsp oil or lard
🌶️ Optional Add-Ins
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½ tsp smoked paprika for depth
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A few dashes of hot sauce or salsa roja
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Cilantro for garnish
👩🍳 Instructions
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Cook the beef:
Heat oil in a large skillet or saucepan over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess grease if needed. -
Add onion & garlic:
Stir in chopped onion and garlic; cook 2–3 minutes until fragrant and soft. -
Add potatoes:
Stir in diced potatoes and cook for about 5 minutes so they start to brown slightly. -
Make the sauce:
Sprinkle flour, cumin, chili powder, oregano, salt, and pepper over the mixture. Stir well.
Add diced tomato (or sauce) and beef broth. Stir to combine. -
Simmer:
Bring to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes, stirring occasionally, until potatoes are tender and the sauce thickens.
(Add a little more broth or water if it gets too thick.) -
Taste & finish:
Adjust seasoning with salt, pepper, or a pinch more cumin.
🌯 Serve
Spoon into bowls or plates and serve hot with warm flour tortillas to scoop up the saucy beef and potatoes.
👉 Also great with rice or refried beans on the side!
💡 Tips
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For a spicier version, use diced green chiles or a spoonful of red chile sauce.
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You can also add diced bell peppers for extra flavor.
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Leftovers taste even better the next day — the flavors deepen overnight!
🥖 Quick Homemade Flour Tortillas
(Makes 8–10)
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2 cups all-purpose flour
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½ tsp salt
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¾ cup warm water
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3 tbsp oil or lard
Mix dry ingredients, add water and oil, knead until soft. Rest 15 minutes.
Divide into balls, roll out thin, and cook on a hot skillet 30–40 seconds per side until lightly golden.
Would you like me to give you a spicy red chile version next — like Carne Guisada con Chile Colorado y Papas, with that deep, smoky sauce? 🔥
