Carne guisada with charred tortillas

SmartPoints® value per serving
Total Time
2 hr 30 min
30 min
2 hr
We kicked up this classic Latin braised beef stew with poblanos, garlic, and fresh cilantro. Slow cooking melds all the flavors beautifully.


uncooked lean trimmed boneless chuck steak

½ pound(s), cut into 1-inch chunks

kosher salt

½ tsp

garlic clove(s)

1 medium clove(s), minced

chili powder

1 tsp

cumin seeds

½ tsp

dried oregano

½ tsp

all-purpose flour

1 Tbsp

canned diced tomatoes

1 cup(s), with juice

uncooked bell pepper(s)

1 item(s), small, yellow variety, chopped

poblano chile

1 small, chopped

uncooked scallion(s)

1 medium, sliced


¼ cup(s), chopped fresh

corn tortilla(s)

4 item(s), (6-inch)

50% reduced fat sharp cheddar cheese

cup(s), shredded, (2 tablespoons)

fresh radish(es)

2 medium, thinly sliced

jalapeño pepper(s)

½ small, thinly sliced, or to taste

fresh lime(s)

½ medium, cut into 2 wedges


  1. Sprinkle beef with 1/4 teaspoon salt. Spray 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 2-quart slow cooker.
  2. Add garlic, chili powder, cumin, and oregano to skillet; 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 teaspoon salt and bring to boil, scraping up browned bits from bottom of pan. Reduce heat and simmer 1 minute.
  3. Add tomato mixture to slow cooker; stir in bell pepper and poblano. Cover and cook until beef is fork-tender, 2–3 hours on High or 4–6 hours on Low. Stir in scallion and chopped cilantro.
  4. About 5 minutes before cooking time is up, heat tortillas, one at a time, in dry medium skillet set over medium-high heat 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 tablespoon cheese, and 2 corn tortillas

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