Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
