Carne Guisada with Charred Tortillas

Points® value
Total Time
2 hr 30 min
30 min
2 hr
We kicked this Latin braised beef stew up a notch with poblanos, garlic, and fresh cilantro. Slow-cooking allows the flavors to meld.


Uncooked lean trimmed boneless chuck steak

½ pound(s), cut into 1-inch chunks

Kosher salt

½ tsp(s), divided

Fresh garlic scapes

1 medium, minced

Chili powder

1 tsp(s)

Cumin seeds

½ tsp(s)

Dried oregano

½ tsp(s)

All-purpose flour

1 tbsp(s)

Canned diced tomatoes

1 cup(s)

Yellow bell pepper

1 small, chopped

Poblano chile

1 small, chopped


1 medium, sliced


¼ cup(s), chopped, plus small sprigs for garnish

Corn tortilla

4 item(s)

Low-fat shredded cheddar cheese

2 tbsp(s)


1 wedge(s), cut into wedges


  1. Sprinkle beef with 1/4 tsp salt. Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add beef and cook until browned on all sides, about 6 minutes. Transfer to a 2-qt slow cooker.
  2. To skillet, add garlic, chili powder, cumin, and oregano; reduce heat to low and cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle with flour and stir until coated evenly. Stir in tomatoes and remaining 1/4 tsp salt and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat and simmer 1 minute.
  3. To slow cooker, add tomato mixture; stir in bell pepper and poblano. Cover and cook until beef is fork-tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in scallion and cilantro.
  4. About 5 minutes before cooking time is up, in a dry medium skillet over medium-high heat, warm tortillas, one at a time, until lightly charred in spots (or hold over a gas flame with tongs).
  5. Spoon stew evenly into 2 bowls. Sprinkle each serving with cheddar, radishes, jalapeño, and cilantro sprigs; serve with tortillas and lime wedges.
  6. Per serving: 1 cup stew, 1 tbsp cheese, and 2 corn tortillas