Slow-Simmered Carne Guisada with Fresh Corn Tortillas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chunks of beef slowly simmered in a rich, spiced tomato and chili sauce, served with warm homemade corn tortillas. This mexican-inspired cinco de mayo ready in about 160 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, medium (1 cup) onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 medium (1 cup) onion, diced
• 4 cloves garlic cloves, minced
• 1 cup tomato sauce
• 2 cups beef broth
• 2 tbsp dried ancho chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups corn masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt (for tortillas)

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 4 minutes per batch, then transfer to a plate.
2. Step 2: In the same pot, add 1 cup diced onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup tomato sauce, 2 tbsp dried ancho chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to bloom the spices.
4. Step 4: Return the beef to the pot, add 2 cups beef broth, stir well, bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender and sauce thickens.
5. Step 5: While the carne guisada simmers, make the tortillas: in a bowl, combine 2 cups corn masa harina and 1/2 tsp salt, then gradually add 1 1/4 cups warm water, mixing until a soft dough forms.
6. Step 6: Divide dough into 12 equal balls, press each between two sheets of parchment paper using a tortilla press or rolling pin to about 6-inch diameter.
7. Step 7: Heat a dry cast iron skillet over medium-high heat; cook each tortilla for 45 seconds to 1 minute per side until slightly puffed and golden spots appear.
8. Step 8: Serve the tender carne guisada hot with freshly made corn tortillas for wrapping or dipping.