Print

Carne Picada

Carne Picada Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe is for a flavorful, tender chopped beef dish simmered in a rich tomato and pepper sauce. It’s quick, bold, and the perfect filling for tacos, burritos, or serving over rice.

Ingredients

Scale

For the Beef & Vegetables

  • 3 lbs. Carne Picada (chopped beef) or bottom round roast, cut small
  • 2 Tbsp. Olive oil (or neutral oil)
  • 1 large Onion, chopped
  • 6 cloves Garlic, minced
  • 1 Red bell pepper, diced
  • 1 Green bell pepper, diced
  • 2 (10 oz.) cans Rotel (diced tomatoes and green chilies), undrained
  • 1 cup Beef broth (have extra ready)

The Spice & Cornstarch Coating

  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Ground cumin
  • 1 Tbsp. Chili powder
  • 1 Tbsp. Salt
  • 1 tsp. Garlic powder
  • 1 tsp. Ground coriander
  • 1 tsp. Paprika
  • 1 tsp. Oregano
  • 1/2 tsp. Cayenne pepper
  • 1/2 tsp. Black pepper

Instructions

  1. Coat the Meat: In a small bowl, whisk together the cornstarch and all the dry spices. Sprinkle this mix over the chopped beef and toss vigorously until every piece is coated.
  2. Sear the Beef: Heat 1 tablespoon of oil in a large Dutch oven or pot over medium-high heat. Sear the beef in batches for 3–5 minutes per side until rich brown color develops. Do not overcrowd the pot. Remove seared meat to a plate and repeat, adding the second tablespoon of oil if needed.
  3. Build the Base: Reduce heat to medium. Add the chopped onions and minced garlic. Cook for 2–3 minutes until the onions soften and smell fantastic. Add the diced bell peppers and sauté for an additional 3–4 minutes until they begin to soften.
  4. Simmer: Return the seared beef to the pot. Pour in the Rotel (undrained) and the 1 cup of beef broth. Bring to a quick boil, then immediately reduce the heat to low.
  5. Finish: Simmer, uncovered, for 20 minutes, stirring occasionally. The dish is ready when the meat is fork-tender and the sauce is thick. If the meat is still tough, add  cup more beef broth and continue to simmer until tender.

Notes

Serving Suggestions

  • Tacos: Serve with warm tortillas, cotija cheese, salsa, guacamole, and fresh lime.
  • Bowls: Spoon over Mexican red rice or cilantro lime rice.
  • Leftovers: Excellent filling for quesadillas, enchiladas, or even served with fried eggs. Garnish with fresh chopped cilantro.

Tips & Tricks

  • The Sear is Key: Searing the meat in batches (Rule #1!) ensures a great texture and locks in juices.
  • Gluten-Free: This recipe is naturally gluten-free thanks to cornstarch.
  • More Heat: Add an extra sliced jalapeño or a chipotle pepper in adobo sauce during the sauté step.
  • Flavor Boost: If you have time, let the seasoned meat sit in the refrigerator for an hour before searing!

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for 3-4 days. The flavor is even better the next day!
  • Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm on the stovetop in a pot or skillet over medium heat, stirring until heated through.

Find it online: https://new.projuktigeek.com/carne-picada/

Scroll to Top