Directions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches until caramelized on all sides. Remove and set aside.
- In the same pan, sauté onions, garlic, and bell peppers until softened and fragrant, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. This will help thicken the gravy. Cook for 1–2 minutes until the flour smells slightly nutty.
- Return the browned beef to the pan. Add cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat the beef evenly with spices.
- Pour in the beef broth, diced tomatoes, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
- Stir in lime juice and fresh cilantro just before serving for a bright, fresh flavor.
For the Flour Tortillas:
8. In a medium bowl, combine flour and salt. Gradually add warm water and oil, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
9. Divide the dough into 8 equal portions and roll each into a ball. Let rest for 15 minutes.
10. On a lightly floured surface, roll each ball into a thin circle about 8 inches in diameter.
11. Heat a dry skillet over medium-high heat. Cook each tortilla 1–2 minutes per side until lightly golden spots appear. Keep warm in a clean kitchen towel.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 6
- Difficulty: Medium
Variations & Substitutions
- Swap beef chuck for boneless short ribs for a richer flavor.
- Add diced potatoes or carrots for a heartier stew.
- Use corn tortillas instead of flour for a gluten-free option.
- Spice it up with chopped jalapeños or a dash of hot sauce.
Serving Suggestions
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