Carne Picada Recipe

Hey there! Welcome to my kitchen.

There are some smells that just scream ‘comfort food,’ right? For me, the rich, spicy aroma of Carne Picada simmering on the stove is at the top of that list. It’s a dish that fills the whole house with a warm, inviting scent that promises something delicious is on the way.

If you’ve ever wanted a beef dish that’s packed with flavor, super versatile, and brings a little bit of Mexican sunshine to your table, you’ve found it.

So, what is Carne Picada? The name literally means “chopped meat” in Spanish. Simple enough. It’s a rustic, home-style dish you’ll find all over Mexico and in Tex-Mex cooking. I’ve tried countless versions over the years, and it seems like every family has their own secret twist.

After a lot of tinkering in my own kitchen, I think I’ve landed on the perfect recipe. It builds those deep, complex flavors you crave, but it’s ready in under an hour. That makes it a total winner for a busy weeknight, but it’s still special enough for a weekend dinner with friends.

The best part? I have a little secret that makes all the difference. It’s cornstarch. Sounds weird for a beef stew, right? But trust me on this. It gives the beef an amazing sear, locking in all the juices and creating a flavor foundation that’s just out of this world.

Grab your apron. Let’s get cooking!

A Quick Look at What We’re Doing

Before we dive in, here’s the game plan. Don’t worry, it’s straightforward.

• How long will this take? About 40 minutes, start to finish. You’ll spend about 10 minutes prepping and 30 minutes cooking.
• How many people does it feed? This recipe makes a generous batch, enough for about 12 servings. It’s perfect for a party or for having amazing leftovers for the week.
• Is this hard to make? Not at all! I’d call it easy to intermediate. If you can chop some veggies and stir a pot, you can absolutely do this.
• What pan should I use? A big Dutch oven or any heavy-bottomed pot is your best friend here. It holds heat really well, which helps everything cook evenly. No Dutch oven? A deep skillet or stockpot will work just fine.

Need to Change the Serving Size?

Cooking for a crowd or just making a smaller batch for two? No problem. Scaling this recipe is a piece of cake.

Here’s a quick cheat sheet:

Servings	Beef	Onion & Peppers (Each)	Rotel Cans (10 oz)	Beef Broth
4	1 pound	1/2 large	1 can	1/3 cup
6	1.5 pounds	1/2 large	1 can	1/2 cup
12 (This Recipe)	3 pounds	1 large	2 cans	1 cup
24	6 pounds	2 large	4 cans	2 cups

A little note on seasonings: You can scale them up or down with the rest of the ingredients, but always taste as you go! You’re the chef here.

What You’ll Need: The Ingredients

Great food starts with great ingredients. Let’s talk about what we’re using and why.

First up, the star of the show: 3 pounds of carne picada or bottom round roast. You’ll often see meat labeled “carne picada” already chopped up at the butcher counter. Grab that. It’s a fantastic time-saver. If you can’t find it, a bottom round roast is your next best bet. It’s a leaner cut that gets super tender when you simmer it. Just chop it into small, bite-sized pieces.

Now for my secret weapon: 1 tablespoon of cornstarch. Tossing the beef in cornstarch before searing helps it get a really nice, brown crust instead of just steaming in the pan. We’ll also need 2-3 tablespoons of avocado oil (or another high-heat oil) for searing.

The soul of this dish is the spice blend. This might look like a long list, but each one plays a crucial role. You’ll need:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 ½ teaspoons each of cayenne pepper, garlic powder, and ground coriander
• 1 teaspoon ground oregano (Mexican oregano is amazing if you can find it!)
• 1 teaspoon smoked paprika

For our fresh ingredients, we need 1 large sweet onion, 6 minced garlic cloves, and 1 large red and 1 large green bell pepper. Don’t skimp on the fresh garlic! It makes a huge difference.

Finally, the liquids. Two 10-ounce cans of Rotel fire-roasted diced tomatoes and green chilies add a smoky flavor and a little kick of heat with zero extra work. Don’t drain them! We want all that flavor. 1 cup of beef broth (low-sodium is best) creates that rich gravy. And for the very end, a sprinkle of fresh chopped cilantro.

Let’s Get Cooking!

Alright, time for the fun part. Follow along, step-by-step.

Step 1: Season and Sear that Beef!

In a small bowl, mix the cornstarch and all of those amazing spices together. Sprinkle this mix all over your beef pieces. I like to use my hands to really massage it in, making sure every piece is coated.

Get your Dutch oven on the stove over medium-high heat and add a tablespoon of oil. When the oil shimmers, it’s ready.

Now, for my most important tip: Don’t crowd the pan! Seriously. Work in 2 or 3 batches, placing the beef in a single layer. You want to hear a loud sizzle. Let the beef sear for 3-5 minutes on each side until it has a deep, dark brown crust. We’re not cooking it through, we’re building flavor! As each batch is done, move it to a plate and set it aside.

Step 2: Build Your Flavor Base

Turn the heat down to medium. See all those brown bits stuck to the bottom of the pot? That’s called fond, and it’s pure flavor gold. Add your chopped onions and garlic to the pot and cook for 2-3 minutes, stirring them around. Your kitchen will start to smell incredible.

Next, toss in the chopped bell peppers and cook for another minute or two. We just want to give them a head start.

Step 3: Simmer to Perfection

Time for a pot party! Add the seared beef—and any juices that have collected on the plate—back into the pot. Pour in the two cans of Rotel (undrained!) and the beef broth. Give it all a good stir, scraping up any last browned bits from the bottom.

Bring it all to a boil, then immediately turn the heat down to low. You want a gentle, steady simmer. Let it bubble away, uncovered, for about 20 minutes. This is where the magic happens. The beef gets fork-tender, and the sauce thickens into a beautiful, rich gravy. Give it a stir every now and then. After 20 minutes, taste it. Need more salt? A little more heat? Now’s the time to adjust.

Make It Your Own

One of the best things about a recipe like this is how easy it is to customize. Here are a few ideas:

• Want to adjust the spice? You’re in control! For more heat, add another pinch of cayenne or toss in a diced jalapeño with the onions. For a milder version, cut back on the cayenne. The Rotel has a little kick, so you can use regular fire-roasted tomatoes if you’re sensitive to spice.
• Have different veggies on hand? Throw them in! In the summer, some corn or zucchini would be great. In the fall, you could add some cubed potatoes or sweet potatoes right after the broth and let them simmer until tender.
• Want a vegetarian version? Easy! Swap the beef for 3 pounds of hearty mushrooms, like portobellos or creminis. Just sear them like you would the beef and follow the rest of the steps using vegetable broth.

How to Serve and Store Your Masterpiece

This is the best part—eating it! Sprinkle a generous amount of fresh cilantro over the top right before serving.

Carne Picada is the ultimate team player. It’s amazing in so many ways:

• Piled into warm corn or flour tortillas for the best tacos.
• Spooned over fluffy rice.
• Served next to some creamy pinto beans.
• For a low-carb meal, serve it over cauliflower rice or a bed of greens.

And don’t forget the toppings! A little sour cream, some crumbled cotija cheese, and a fresh lime wedge on the side are always a good idea.

What about leftovers? They’re fantastic! Store them in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.

Can you freeze it? Absolutely. This dish freezes beautifully. Let it cool completely, then pop it into a freezer-safe bag or container. It’ll be good for up to 3 months. Just thaw it in the fridge overnight and gently reheat it on the stove.

I really hope you love making—and eating—this dish as much as I do. It’s more than just dinner; it’s a bowl full of comfort.

Happy cooking!

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