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Carne Picada Recipe

Carne Picada Recipe
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A rich, savory beef stew that comes together in under an hour! This easy Carne Picada is packed with warm spices and tender beef, making it the perfect weeknight comfort food for tacos, bowls, and more.

Ingredients

Scale

For the Beef:

  • 3 lbs carne picada (or bottom round roast, cubed)
  • 1 tbsp cornstarch
  • 2–3 tbsp avocado oil

The Spice Blend:

  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 ½ tsp cayenne pepper
  • 1 ½ tsp garlic powder
  • 1 ½ tsp ground coriander
  • 1 tsp ground oregano
  • 1 tsp smoked paprika

For the Stew:

  • 1 large sweet onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 (10 oz) cans Rotel fire-roasted tomatoes & green chilies, undrained
  • 1 cup low-sodium beef broth
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Season the Beef: In a small bowl, whisk together the cornstarch and all the spices from the “Spice Blend” list. Pat the beef dry, then toss it with the spice mixture until every piece is evenly coated.
  2. Sear in Batches: Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Add the beef in a single layer, being careful not to crowd the pan. Sear for 3-5 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and repeat with the remaining beef, adding more oil as needed.
  3. Sauté the Veggies: Lower the heat to medium. Add the chopped onion, bell peppers, and minced garlic to the pot. Cook for 3-4 minutes, stirring often, until the veggies soften and the garlic is fragrant.
  4. Simmer to Perfection: Return the seared beef (and any juices from the plate) to the pot. Pour in the undrained Rotel and the beef broth. Stir everything together, scraping up any flavorful browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes, or until the beef is tender and the sauce has thickened.
  5. Serve: Taste and adjust seasoning if needed. Garnish generously with fresh cilantro and serve hot.

Notes

  • Serving Ideas: This Carne Picada is perfect for tacos! Also amazing served over rice, in a burrito bowl, or alongside creamy pinto beans. Don’t forget toppings like sour cream, cotija cheese, and a squeeze of lime.
  • Tips & Tricks: The cornstarch is our secret weapon! It helps the beef get a beautiful crust instead of just steaming. For a milder flavor, you can reduce or omit the cayenne pepper.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days—it tastes even better the next day! This dish also freezes beautifully for up to 3 months. Reheat gently on the stovetop.

Find it online: https://sabormexicana.com/carne-picada/