Easy Carne Picada Beef for Tacos and Burrito Bowls

Easy Carne Picada Beef for Tacos and Burrito Bowls

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!

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 255kcal

Author Sherri Hagymas

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 soften
1 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

Most stores carry already sliced "beef carne picada". If your store doesn't carry it, use any cut of meat like chuck roast, bottom round, sirloin steak, or stew meat and slice and chop it into thin chunks.

If using a thicker cut of meat, it may need to simmer for an additional 10-20 minutes longer.

For a saucier broth, add an additional ¼-½ cup of beef broth and add more seasonings if you'd like.

To thicken the sauce, make a slurry with ½ tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce. It should thicken in about 5-10 minutes.

Allow to cool before transferring to an airtight container and store in the refrigerator for 3-4 days.

Freeze leftovers in a freezer safe container for up to 3 months.

Thaw overnight in the refrigerator and reheat over the stovetop or in a microwave safe bowl for a minute or so in the microwave until heated through.

Nutrition