For the Carne Guisada:

1. Brown the Beef:

   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 6-8 minutes. Remove the beef and set it aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.

3. Simmer the Stew:

   • Add the chopped tomatoes, ground cumin, chili powder, paprika, oregano, and bay leaf to the pot. Stir to combine.

   • Return the browned beef to the pot and add the beef broth and tomato paste. Stir to combine. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more beef broth or water if needed.

4. Season:

   • Once the carne guisada is tender, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.

For the Flour Tortillas:

1. Make the Dough:

   • In a large bowl, combine the flour, baking powder, and salt. Add the vegetable oil and warm water, and mix until the dough begins to come together. Knead the dough on a lightly floured surface for 4-5 minutes, or until smooth and elastic.

2. Rest the Dough:

   • Divide the dough into 8-10 equal portions and roll them into balls. Cover with a damp cloth and let them rest for about 15-20 minutes.

3. Roll and Cook the Tortillas:

   • After resting, roll each dough ball into a thin circle, about 6-8 inches in diameter. Heat a large skillet or griddle over medium-high heat.

   • Place one tortilla in the hot skillet and cook for 1-2 minutes on each side, or until golden brown spots appear. Repeat with the remaining dough balls, keeping the cooked tortillas warm in a clean kitchen towel.

Serve:

• Serve the carne guisada with the warm flour tortillas. Garnish with fresh cilantro and enjoy!