I love making Carne Picada when I want something hearty, flavorful, and incredibly versatile. This classic Mexican-style dish features tender chopped beef simmered with peppers, onions, tomatoes, and bold spices. I often serve it in tacos, burritos, rice bowls, or simply enjoy it on its own with warm tortillas.
Why You’ll Love This Recipe
I appreciate how simple and satisfying this Carne Picada is to prepare. The beef cooks up tender and juicy, soaking in all the savory spices and fresh vegetables. I also like how flexible it is — I can adjust the heat level, add extra veggies, or serve it in different ways depending on what I am craving. It’s a one-pan meal that brings big flavor without complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds beef sirloin or chuck steak, finely chopped 2 tablespoons olive oil 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 cup tomato sauce ½ cup diced tomatoes 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon black pepper ½ cup beef broth 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro
Directions
I heat the olive oil in a large skillet over medium-high heat.
I add the chopped beef and cook it for about 5–7 minutes, stirring occasionally, until browned on all sides.
I stir in the diced onion and bell peppers, cooking for another 4–5 minutes until they soften.
I add the garlic and cook for about 30 seconds until fragrant.
I mix in the tomato sauce, diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
I pour in the beef broth and stir everything together.
I reduce the heat to medium-low and let it simmer for 15–20 minutes, allowing the flavors to blend and the beef to become tender.
I finish it with fresh lime juice and chopped cilantro before serving.
Servings and timing
This recipe makes about 4 servings.
I usually spend about 10 minutes prepping the ingredients and around 30 minutes cooking, so the total time comes to approximately 40 minutes.
Variations
I sometimes swap the beef for chicken thighs if I want a lighter option. If I am in the mood for extra heat, I add diced jalapeños or a pinch of cayenne pepper. For a heartier version, I stir in diced potatoes and let them cook until tender. I also enjoy adding sliced mushrooms or zucchini when I want to boost the vegetable content.
storage/reheating
I store leftover Carne Picada in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I freeze it for up to 3 months.
When reheating, I warm it in a skillet over medium heat with a small splash of broth or water to keep it from drying out. I can also microwave it in 30-second intervals, stirring in between, until heated through.
FAQs
What cut of beef works best for Carne Picada?
I prefer using sirloin or chuck steak because they become tender and flavorful when simmered. I make sure to chop the meat finely for the best texture.
Can I make this recipe in advance?
Yes, I often prepare it a day ahead because the flavors deepen overnight. I simply reheat it gently before serving.
Is Carne Picada spicy?
The spice level is mild as written, but I can easily increase the heat by adding jalapeños or extra chili powder.
Can I cook this in a slow cooker?
I can brown the beef first, then transfer everything to a slow cooker and cook on low for 4–6 hours until tender.
What can I serve with Carne Picada?
I love serving it with warm tortillas, rice, beans, or even over nachos for a fun twist.
Conclusion
Carne Picada is one of those comforting, flavor-packed dishes I return to again and again. I love how simple the ingredients are and how easily everything comes together in one pan. Whether I am filling tacos or building a rice bowl, this recipe always delivers a satisfying and delicious meal.
Carne Picada is a hearty and flavorful Mexican-style dish made with tender chopped beef simmered with peppers, onions, tomatoes, and bold spices. It’s versatile, easy to prepare, and perfect for tacos, burritos, rice bowls, or serving with warm tortillas.
Ingredients
1 ½ pounds beef sirloin or chuck steak, finely chopped
2 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup tomato sauce
½ cup diced tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup beef broth
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped beef and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
Stir in the diced onion and bell peppers and cook for 4–5 minutes until softened.
Add the minced garlic and cook for about 30 seconds until fragrant.
Mix in the tomato sauce, diced tomatoes, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Pour in the beef broth and stir to combine.
Reduce heat to medium-low and simmer for 15–20 minutes until the beef is tender and flavors are blended.
Finish with fresh lime juice and chopped cilantro before serving.
Notes
Adjust spice level by adding jalapeños or cayenne pepper.
Chicken thighs can be substituted for a lighter variation.
Add diced potatoes for a heartier version.
Sliced mushrooms or zucchini can be added for extra vegetables.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
