Carne Picada

Deliciously flavorful and with a hint of spice, the carne picada recipe elevates simple chuck roast or steak into a succulent, tasty, braised beef dish. Whether served over rice, in tacos, burritos, or alongside vegetables or salad, this Mexican-inspired stew is a must-try!

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Carne Picada Recipe

Carne picada, which translates to “chopped meat” in Spanish, is a dish that excels in its simplicity and depth of flavor. This recipe takes cubed chuck steak or roast and transforms it into a tender, spicy beef stew simmered with tomatoes, green bell peppers, and jalapeños.

Recently, I experienced carne picada at a friend’s home, and we discussed how it has become a beloved weekly staple in their household. They appreciate its versatility (ideal for tacos, rice dishes, salads, and more), accessibility (no obscure ingredients or complex methods), and, of course, its delicious taste.

I was particularly impressed by the well-balanced blend of heat, spice, and savory elements in this dish. It’s a crowd-pleaser that delivers a kick without overpowering the palate.

After enjoying it in tacos, I decided to learn how to make carne picada myself and now I’m thrilled to share the recipe with you!

👉 For more dinner ideas, try my Mexican shredded beef, Mexican-inspired chicken schnitzel, and spiced tuna steak. Pair them with arroz rojo or a salad featuring black beans, corn & avocado. Explore Mexican-inspired appetizers here.

Ingredients

Here’s what you’ll need for this carne picada recipe:

• Chuck Steak or Roast: The star of the show, providing richness and tenderness. Stew meat or flank steak can be substituted, adjusting cooking times accordingly.
• Onions and garlic: The classic flavor base, offering sweetness and depth.
• Tomatoes, green bell pepper, and jalapeño: These veggies contribute freshness, a bit of crunch, and a kick. Adjust the jalapeño amount to control the spiciness. I often skip it when sharing the meal with a child.
• Spice mix: A blend of flour, cumin, black pepper, oregano, and chili powder creates a robust foundation. Use gluten-free flour for a gluten-sensitive diet. Towards the end, a touch of brown sugar adds a hint of sweetness.

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How To Make Carne Picada

Refer to the recipe card below for the complete list of ingredients, nutritional details, and instructions. Here are some step-by-step visuals to assist you:

• Prepare the spice rub: Combine flour, oregano, salt, black pepper, cumin seeds, and chili powder in a large bowl. Coat the cubed chuck roast evenly and let it marinate for at least 2 hours to enhance the flavors.
• Cook the Meat: Heat olive oil in a pot over medium-high heat. Brown the marinated beef until golden, then deglaze the pan with water to incorporate the flavorful bits.

• Combine Ingredients: Add diced onions to the pot, followed by canned tomatoes, diced green bell pepper, and sliced jalapeño. Mix well.
• Simmer: Reduce the heat, cover, and simmer for 75-90 minutes to allow the meat to tenderize and the flavors to meld. Stir occasionally and cook uncovered for the final 15 minutes. I like to add a bit of brown sugar towards the end for a touch of sweetness.
• Final Touches: Adjust seasoning to taste with salt, pepper, or more chili powder. Serve hot with rice, tortillas, or your preferred sides.

Recipe Tips

• Adjust Spice Level: Tailor the spiciness to your liking by tweaking the jalapeño and chili powder amounts.
• Marinating time: Allowing the meat to marinate for at least 2 hours enhances the flavor. For more depth, marinate overnight in the fridge.
• Toppings: Serve the Carne Picada with classic taco toppings like shredded lettuce, diced tomatoes, cheese, and a spritz of lime for freshness.
• Accompaniments: Pair the Carne Picada with soft tortillas for tasty tacos or enjoy it over Arroz Rojo (Mexican red rice) for a complete meal.
• Consistency: For a thicker stew, opt for crushed tomatoes or tomato sauce instead of diced tomatoes.

Storage Tips

• Store leftovers in an airtight container in the fridge for 3-4 days.
• For larger batches, Carne Picada freezes well. Cool completely before transferring to freezer-safe containers. It can be frozen for 2-3 months.
• Reheat on the stovetop over medium heat, adding water if needed to retain moisture.
• For quick reheating, use the microwave and cover the dish to prevent drying.

What To Make With Carne Picada

• Fill warm tortillas with Carne Picada and your favorite toppings for delicious tacos. It’s also great in burritos or enchiladas.
• Serve the spicy meat generously over Mexican red rice (Arroz Rojo) for a satisfying meal. Quinoa or cauliflower rice are also excellent choices.
• Create a taco salad by placing Carne Picada over lettuce and topping it with salsa, guacamole, and sour cream.

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Full Recipe

For the complete list of ingredients, instructions, and nutritional breakdown, see below. If you have any questions or try this recipe, feel free to leave a comment. Don’t forget to rate this recipe for easy reference!