Serve up carne picada for dinner, which is full of culinary creativity! Tender steak seasoned with a rich blend of spices and herbs and a beefy sauce bursting with flavor in each bite. Serve it alone, as a stew or add it to a warm tortilla for a burrito, devour it inside tacos or even serve it over rice like I did here!
Hearty, comforting, and full of flavor. I have a few more to check out if you enjoy Mexican recipes. Whip up these Taco Bell chalupas, beef birria, or even my birria tacos. All are so popular on the site.
Carne picada, or “chopped meat” in Spanish, is a versatile and delicious dish that can be used in a variety of recipes. From tacos to burritos to salads, carne picada is a flavorful and satisfying option for any meal.
Reasons You Will Love This Carne Picada Recipe…
- Tender, juicy meat that is full of savory flavors in each bite.
- You can use the meat to make a stew, add it to a salad, serve it over rice, make it into a burrito, and more. The options are endless.
- You can buy affordable cuts of beef, which allows you to make this into a budget-friendly dish.
- Customize the dish to fit your flavor palate. Swap spices, add more or less, etc.
This homemade carne picada recipe is simple, delicious, and sure to become a new favorite in your household. Give it a try and enjoy the flavors of this classic Mexican dish right in your own kitchen. Buen provecho!
Ingredients
- Carne Picada (or bottom round roast)
- Avocado Oil
- Cornstarch
- Salt
- Black Pepper
- Ground Cumin
- Chili Powder
- Cayenne Pepper
- Garlic Powder
- Ground Coriander
- Ground Oregano
- Smoked Paprika
- Onion
- Garlic
- Red Bell Pepper
- Rotel
- Beef Broth
- Cilantro
Ways To Serve Up Carne Picado
Here are a handful of ways to serve up your carne picado for dinner or lunch this week. Feel free to try out different ways and see what you end up liking the best.
- Serve over a bed of rice
- Pair with beans or rice and beans
- Serve like a Stew
- Burritos
- Tacos
- Enchiladas
- Nachos
- Mexican pizza
- Quesadillas
- Use meat in casseroles
- Eat with chips
- Etc.
Tips for Making
Buy Carne Picada
Depending on where you live will depend if your store carries prepared Carne Picada. Some stores do. If not, you can buy a roast and slice it into strips or chunks.
Simmer Time
If you are using thicker pieces of meat, you might want to simmer the beef for an additonal 10-20 minutes. This will ensure the meat is a lot more tender. If you don’t add additonal time, it can show the meat is still challenging and chewy.
Saucier Texture
Want a saucier texture? Add about 1/4-1/2 cup broth to the mixture for more sauce. If you do this step, you will need to let it simmer for an extra 10 minutes.
Thicken Broth
If you want your broth thicker, you can simmer it longer with the lid off to help evaporate the sauce. Or you can mix 1/2 tablespoon cornstarch with 1 tablespoon cold water and mix it into the mixture. Simmer for about 5 minutes and it will be thicker. Repeat until it reaches your desired texture.
Storing Leftovers
Make Ahead: Feel free to whip up the meat mixture the day before you want to eat it. Then simply store it in the fridge in an airtight container. Then warm it up in a slow cooker or Dutch oven on the stovetop. Once warm, serve and enjoy.
Refrigerate Leftovers: For any leftovers place in an airtight container for up to 4 days. Then, use it as you wish for different meals or reheat it and eat the same way.
Freezing: You can also freeze your picada for 2-3 months. Place it in a freezer-friendly container and thaw it in the fridge the night before, or defrost it straight from the freezer.
FAQs
Is Carne Picada spicy?
Adding more chili powder, cumin, and cayenne pepper will make it spicy. To make it milder, use fewer of the spices listed to make it less spicy. Start with less, then slowly add more, tasting to find your preferred heat level.
Do you need to marinate the Carne Picada?
You do not have to marinate the meat, but if you do, it will, of course, penetrate the meat more and enhance the flavors! You can marinate for 30 minutes up to overnight. Just store it in a container or sealed bag in the fridge.
Is carne picada the same as fajita meat?
Fajita meat is thin strips that are lightly seasoned and pan-seared. Picada is more of a highly seasoned cubed meat that is seared and then simmered in a rich broth. While they can have some similar flavor profiles, they are not the same.
What’s the difference between Asada and Picada?
Asada is a seared steak, while cicada is served on a rich, saucy base. Both are beef, but they are totally different.
Craving More Mexican Recipes
Carne Picada
Ingredients
- 3 pounds carne picada or bottom round roast cut into small bite-sized pieces
- 2-3 tablespoons avocado oil as needed for frying
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon ground coriander
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 1 large sweet onion chopped
- 6 garlic cloves minced
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 2 10 ounce cans Rotel fire roasted diced tomatoes and green chilies, undrained
- 1 cup beef broth more as needed
- Fresh chopped cilantro for garnish
Instructions
- Heat 1 tablespoon of avocado oil in a large dutch oven over medium-high heat.
- In a small bowl, combine the cornstarch and seasonings and mix well.
- Sprinkle over the meat and mix to evenly coat each piece.
- Once the dutch oven is heated, work in batches and sear the beef until browned, about 3-5 minutes on both sides. Transfer the seared beef to a plate. Add more oil to the dutch oven as needed and finish searing the remaining batches.
- Once all the meat is browned and transferred to a plate, lower the heat to medium. In the same dutch oven, add the onions and garlic and saute for 2-3 minutes just until the onions begin to soften and the garlic is fragrant.
- Then mix in the chopped bell peppers and saute for an additional 1-2 minutes.
- Add the seared steak back to the dutch oven along with the canned diced tomatoes and the beef broth. Stir everything to combine, then bring the pot to a boil.
- Once boiling, reduce the heat to low, and simmer uncovered for 20 minutes, until the steak is tender and the sauce is reduced to the desired consistency. Check on it and stir occasionally to make sure there is still enough liquid in the pot and that the bottom does not burn. You can add a little more beef broth if you like your picada saucier, about 1/4-1/2 cup, as needed. Adjust the seasonings as needed.
- Garnish with fresh chopped cilantro and serve with a side of rice, warm tortillas, beans, and your favorite toppings. Enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!