Making this easy carne picada at home is an wonderful recipe for any Tex-Mex night! It’s made with braised chopped beef seasoned with Mexican-inspired spices simmered in a flavorful broth with onions, bell peppers, and fire-roasted tomatoes with chiles and is wonderful served over rice or filling for tacos!
Looking for other easy dinner recipes for taco Tuesday? This Mexican zucchini skillet, these Cilantro Lime Chicken Fajitas or this easy crockpot Mexican casserole are all must makes.
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Is carne picada the same as ground beef
No, they are not! Picada beef is made using tender beef that is cut into small pieces, whereas ground beef has been put through a grinder.
What is the difference between carne picada and carne asada?
While both are made with flavorful meat, coated in delicious spices, carne asada is not chopped up, nor is it simmered in a broth. The strips of beef are usually grilled and then used in fajitas. Carne picada, as we have mentioned, is small strips of tender braised beef in a tomato-pepper sauce.
Carne picada, which translates to minced meat, is a simple beef recipe that has become one of our family’s favorite weeknight meals. It’s savory, and smoky, with a little bit of heat. The minced beef is fall-apart tender and you can make it as saucy or as thick as you’d like.
This is the kind of versatile recipe that can be enjoyed in different ways. We’ve served it over Mexican rice or cilantro lime rice (or Mexican cauliflower rice when we’re feeling low-carb) with a side of corn salsa and refried beans, wrapped in a warm flour tortilla with our favorite taco toppings, and I’ve also used it in salad bowls, burrito bowls, and rice bowls.
There are several spices used, but outside of that, it’s just a handful of ingredients needed to bring this great recipe together. And because the small pieces of beef are very thin, it takes just 40 minutes from start to finish!
Ingredients list
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card with amounts.
- Cornstarch: This helps to brown the meat, giving it a bit of a crust once seared, and it also thickens the sauce.
- Herbs and spices: Ground cumin, chili powder, salt, garlic powder, ground coriander, paprika, oregano, cayenne pepper, black pepper
- Olive oil: I use olive oil to sear meat all the time. It’s got a mild, neutral taste and withstands high heat.
- Carne picada: Most local grocery stores sell this beef labeled “beef carne picada” or “carne picada meat” which comes thinly sliced and ready to use. If you can’t get your hands on it, use any kind of inexpensive beef.
- Aromatics and veggies: Chopped onion, minced garlic, diced red bell pepper, and green bell peppers. You’ll also need 2 cans of Rotel which are fire-roasted tomatoes with green chiles.
- Beef broth: This is almost like a Mexican beef stew and all stew needs a broth to allow it to simmer and absorb the flavor. If you want it a bit more saucy, feel free to add more as needed.
Variations
1. Use any cut of beef. Either chuck roast, chuck steak, bottom round, sirloin steak or stew meat cut into thin strips and chopped into thin cubes or chunks. If you’re really keen on using ground beef, go ahead and use it. Just know you won’t get the authentic carne picada experience!
2. If you don’t want it spicy, omit the cayenne and use mild Rotel canned tomatoes.
3. To make it even spicier, feel free to toss in some jalapeños.
How to Make this Recipe
Gather your meat and spices, and get ready to make this easy crowd-pleaser of a dish in under 1 hour.
Step 1: Combine the cornstarch and spices in a small bowl. Grab a fork or small whisk and stir to combine completely. Sprinkle the mixture over the “carne picada” to season the meat and toss to coat making sure each piece is covered.
Step 2: Dutch oven or pot over medium-high heat and work in batches to sear the beef for 3-5 minutes. Stir to make sure both sides of the meat are browning.
Transfer beef to a plate while you continue with the remaining batches.
Step 3: Once the meat is done cooking, reduce the heat to medium and cook the diced onion and garlic for 2-3 minutes until the onions begin to soften. Then, add the diced bell peppers to sauté for another 3-4 minutes.
Step 4: Add the cooked carne picada beef back into the pot along with the tomatoes and beef broth. Use a wooden spoon to scrape the browned bits off the bottom of the pot. This will give the chopped meat even more flavor.
Step 5: Bring everything to a boil and then reduce it to a simmer. Leave it uncovered for 20 minutes, stirring occasionally, until the beef is tender. If the liquid cooks down more than you’d like, add an extra ¼ cup of broth.
Step 6: Serve in a bowl over black beans and rice garnished with chopped cilantro, or use it as a filling for warm corn tortillas or flour tortillas on taco night!
Top with any of your favorite toppings like fresh cilantro, sour cream, cotija cheese, shredded cheddar cheese, salsa, diced tomatoes, avocado, or guacamole. Then, finish with a squirt of lime juice. Enjoy!
Tips
- Working in batches means you’ll cook only half of the seasoned meat, or depending on the size of your pot, maybe even a smaller portion. This is to avoid overcrowding the pot so the meat browns evenly around all sides.
- Simmer for an extra 10-20 minutes if using a thicker cut of meat.
- Adjust the seasonings to taste. Use more spice mix for added flavor or increase the spices. You decide!
- To make it just a bit saucier increase the amount of beef broth by ¼-1/2 cup.
- If you want to thicken the sauce, stir in a cornstarch slurry of 1 tablespoon of cornstarch mixed in 1 tablespoon of cold water at the end. Cover the pot and it should thicken in about 5-10 minutes.
Storing Leftovers
Refrigerate: Keep leftovers stored in an airtight container for up to 4 days in the fridge.
Freeze: This carne picada also freezes well for up to 3 months. Store portions of it in freezer bags or a freezer-safe container. When you’re ready to enjoy it again, thaw it in the fridge overnight.
Reheat: To reheat it, you can either do small portions in the microwave or larger portions on the stovetop over low heat. If it’s frozen, be sure to thaw it overnight first.
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Easy Carne Picada Beef for Tacos and Burrito Bowls
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pounds carne picada or bottom round roast cut into small pieces
- 1 large onion chopped
- 6 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 20 ounces Rotel fire roasted diced tomatoes and green chilies 2 cans, undrained
- 1 cup beef broth more as needed
Instructions
- In a small bowl, add the cornstarch and seasonings and stir to blend completely.1 tablespoon cornstarch, 1 tablespoon ground cumin, 2 teaspoons chili powder, 2 teaspoons salt, 1 ½ teaspoon garlic powder, 1 ½ teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon cayenne pepper, 1 teaspoon black pepper
- Then sprinkle the mixture over the meat and toss to coat.
- In a large dutch oven or pot, heat one tablespoon of oil over medium-high heat.2 tablespoons olive oil
- In batches, add some of the beef and sear for about 3-5 minutes on both sides.3 pounds carne picada
- Then remove and place on plate. Add an additional tablespoon of oil when needed and sear the rest of the meat in batches.
- After cooking all the meat, lower the heat to medium and add the diced onions and garlic and cook for for 2-3 minutes until the onion begin to soften1 large onion, 6 garlic cloves
- Then add in the diced bell peppers and sauté for an additional 3-4 minutes.1 red bell pepper, 1 green bell pepper
- Add the cooked steak back to the pot and add the tomatoes and the beef broth and stir to combine completely.20 ounces Rotel fire roasted diced tomatoes and green chilies, 1 cup beef broth
- Bring to a boil. Then reduce the heat to low, and simmer uncovered for 20 minutes, stirring occasionally, until the steak is tender. Add ¼ cup more beef broth if the liquid cooks down more than you'd like.
- Garnish with chopped cilantro and serve in a bowl with rice with beans or in tortillas. Top with any favorite toppings like sour cream, cheese, salsa diced avocado or guacamole, jalapenos.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Dawn T
Hands down one of the very best recipes I have found on the internet. Just fabulous! Thank you.
Sherri
You are so welcome!! I am so happy you enjoyed it too!