Sear the beef

• Pat the beef chuck dry and season generously with salt and black pepper.
• Heat the oil in a Dutch oven over medium-high heat and brown the beef on all sides in batches.
• Set the browned beef aside on a plate.

Build the sauce base

• Lower the heat and cook the onion, bell pepper and jalapeño in the same pot until softened.
• Add the garlic and cook until fragrant.
• Stir in the tomato paste, cumin, chili powder and oregano and cook briefly.
• Add the chopped tomatoes and cook until they start to break down.

Simmer the guisada

• Return the beef to the pot with the beef stock and the bay leaf.
• Sprinkle in the flour and stir well to thicken the sauce.
• Cover and simmer gently, stirring occasionally, until the beef is fork-tender.

Make the tortilla dough

• Whisk the flour, baking powder and salt together in a mixing bowl.
• Rub in the lard until the mixture looks like coarse crumbs.
• Pour in the warm water and knead into a soft, smooth dough.
• Cover and let the dough rest.

Shape and cook the tortillas

• Divide the dough into balls and roll each one out thinly on a floured surface.
• Cook the tortillas in a dry frying pan over medium-high heat, flipping once, until puffed and lightly charred.

Finish and serve

• Taste the carne guisada and adjust the seasoning.
• Scatter over the chopped cilantro.
• Serve hot with the warm tortillas.