Carne Guisada with Steak

Ingredients

• 2 lb Steak, in 1-inch cubes
• 1 onion + 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tomatoes, chopped (or 1 cup canned)
• 1 tbsp cumin + 1 tbsp chili powder + 1 tsp oregano
• 2 tbsp flour
• 2 cups beef stock
• 2 tbsp oil
• Flour tortillas, rice, or both

Method

1. Brown the Steak hard in the oil, in batches, over high heat — gray meat makes gray gravy; take the time for real color.
2. Drop to medium, add the onion and pepper for 4 minutes, then the garlic, cumin, chili powder, and oregano for 1 more.
3. Sprinkle the flour over everything and stir 2 minutes — it cooks out the raw taste and becomes the gravy's spine.
4. Add the tomatoes and stock, scrape up the browned bits, and simmer covered on LOW for 75–90 minutes, until the beef gives up and shreds at a nudge and the gravy is thick enough to hug a tortilla.
5. Season and serve rolled in warm flour tortillas or over rice. In South Texas this is breakfast, lunch, and dinner — the recipe doesn't judge and neither do I.