1. Sauté the Onion

Heat a large skillet or Dutch oven over medium heat.
Add the chopped onion and cook until softened and lightly golden, about 4–5 minutes.

2. Brown the Ground Beef

Add the ground beef to the pan with the onions.
Season with cumin, garlic powder, salt, and black pepper.

Cook over medium-high heat, breaking up the meat with a spoon until fully browned.
If needed, drain excess grease while leaving a little for flavor.

3. Fry the Potatoes

In a separate skillet, heat a little oil and fry the diced potatoes until lightly golden and just tender, about 10–12 minutes.
Set aside.

4. Create the Gravy Base

Sprinkle about 2 tablespoons of flour over the browned beef mixture.

Stir continuously and cook for 1–2 minutes to remove the raw flour taste and form a light roux.

5. Combine the Ingredients

Add the fried potatoes, smoked Hatch green chiles, canned diced tomatoes, and chopped fresh tomato.

Pour in a little water or broth at a time, stirring until the mixture reaches a thick stew-like consistency.

6. Simmer the Guisada

Reduce heat to low and let the stew simmer gently for 15–20 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt, pepper, or cumin if needed.

7. Rest and Serve

Remove the pot from heat and let the guisada rest for about 10 minutes.
This allows the sauce to thicken and the flavors to fully develop.

Serve hot with warm flour tortillas.