This post may contain affiliate links. Please read our disclosure policy.
This Carne Picada recipe features braised beef and veggies in a rich, savory sauce. Serve with rice and beans or in tacos and burrito bowls. Ready in just an hour!
Carne picada, which literally translates to “chopped beef”, is one of my favorite Mexican recipes when it comes to cooking beef, right next to carne asada and birria. It has a savory, slightly spicy flavor thanks to ingredients like cumin, chili powder, and cayenne pepper. The beef itself is so tender! Give it a try – you definitely won’t regret it!
Why This Is The Best Carne Picada Recipe
There are lots of carne picada recipes out there but after much trial and error, I’m confident this one is the best. Here are a few reasons why.
- Layers of flavor. Every ingredient in this recipe helps to create depth in the flavor. There’s the seared meat, a handful of different spices, aromatics like onion and garlic, bell peppers, and diced tomatoes with green chilies, plus the savory beef broth and more. No basic flavor here!
- Ready in an hour. This recipe is quick and easy enough to make anytime, including busy weeknights. Even though the meat simmers for just 20-30 minutes, it ends up super tender and juicy.
- Versatile. There are so many ways to serve this recipe! I’ve included lots of ideas below, including tacos, burrito bowls, and with rice and beans.
What You’ll Need
Carne picada is made with easy to find ingredients, like onion, bell pepper, and diced tomatoes, plus a handful of spices. The exact measurements can be found in the recipe card below.
- Bottom round roast – I used bottom round roast cut into thin small strips because it’s easy to find and affordable. Picanha, flank steak or skirt steak can be used in place of bottom round roast.
- Canola oil – Or similar neutral cooking oil, like vegetable oil.
- Cornstarch – To coat the beef strips. It helps the seasonings stick and achieves a crispy texture when the meat is cooked.
- Spices – Salt, pepper, cumin, chili powder, cayenne pepper, garlic powder, oregano, and smoked paprika season the meat.
- Aromatics – Chopped yellow onion and minced garlic for even more flavor.
- Bell pepper – I like to use both red bell pepper and green bell pepper. In a pinch, all red pepper or all green pepper would be fine.
- Diced tomatoes with green chilies – Such as Rotel. Do not drain the cans!
- Beef broth – The base of the savory cooking liquid.
- For serving – Fresh cilantro & lime wedges.
How To Make Carne Picada
Here’s a quick rundown of how to make this recipe. More detailed instructions can be found in the recipe card below.
- Season the beef. Combine the cornstarch and spices in a small bowl. Add the beef to a large bowl and toss with the cornstarch mixture until each piece is evenly coated.
- Cook the beef. Heat a tablespon of canola oil over medium-high heat. Brown the beef in batches, about 5 minutes per batch, until nicely seared on all sides. Transfer to a plate and set aside.
- Cook the veggies. Add the remaining oil to the Dutch oven. Reduce the heat to medium. Cook the onion, bell peppers, and garlic, for 2-3 minutes, until they begin to soften.
- Combine the ingredients. Add the browned beef back to the Dutch oven, including any juices from the plate. Pour in the diced tomatoes with green chilies and the beef broth. Stir until evenly combined.
- Simmer. Bring everything to a boil. Reduce the heat to low and simmer, uncovered, for 20-30 minutes. Stir occassionally. The beef should become tender and the sauce should thicken slightly.
- Enjoy. Taste test and adjust any seasonings as needed. Serve hot with fresh cilantro and lime wedges on the side.
Tips & Tricks
Here are a few things to keep in mind when making carne picada for the first time, as well as a few easy variations.
- Add more ingredients. Black beans, cooked corn, or diced potatoes can be added during the simmering step for extra texture and flavor.
- Customize the spice level. Reduce or omit the cayenne pepper if you prefer a milder flavor – or increase it for even more heat.
- Thicken the sauce. If the sauce is too thin, mix an extra teaspoon of cornstarch with a tablespoon of water and stir it in during simmering.
- Brown in batches. I like to brown the beef in a few different batches to avoid crowding the pan. You want enough space so that each piece of beef touches the pan. Otherwise, it won’t sear properly and you’ll miss out on a lot of the flavor.
Ways To Serve It
There are so many different ways to serve carne picada. For an easy entree, serve it with some refried beans or black beans and Mexican rice or cilantro lime rice. It can also be served on tortillas as a taco or in a bowl with rice, black beans, and your favorite toppings as a burrito bowl. Guacamole, sour cream, pico de gallo and shredded cheese all make excellent toppings for carne picada tacos and burrito bowls. I always serve it with a wedge of lime to squeeze over the top to brighten up the flavors.
How To Store & Reheat Leftovers
- Fridge. Store leftover carne picada in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring between each.
- Freeze. Cool completely before placing in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Carne Picada
This Carne Picada recipe features braised beef and veggies in a rich, savory sauce. Serve with rice and beans or in tacos and burrito bowls. Ready in just an hour!
Servings: 6 people
Ingredients
- 2 ½ – 3 pounds bottom round roast cut into thin small strips
- 2 Tablespoons canola oil divided
- 1 Tablespoon cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 (10-ounce) cans diced tomatoes with green chilies undrained
- 1 cup beef broth
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine the cornstarch, salt, black pepper, cumin, chili powder, cayenne pepper, garlic powder, oregano, and smoked paprika in a small bowl. Mix well.
- Place the finely chopped beef in a large bowl. Season the meat with the prepared seasoning mix, ensuring every piece is evenly coated.
- Heat 1 tablespoon of the canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, brown the beef pieces until nicely seared on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and set aside.
- Add the remaining tablespoon of canola oil to the Dutch oven and reduce the heat to medium. Stir in the chopped onion, red and green bell peppers, and minced garlic. Cook, stirring occasionally, for 2–3 minutes, until the vegetables begin to soften.
- Return the browned beef to the Dutch oven along with any juices from the plate. Add the diced tomatoes with green chilies (including their juices) and the beef broth. Stir until everything is evenly combined.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, uncovered, for 20–30 minutes. Stir occasionally, allowing the beef to become tender and the sauce to reduce and thicken slightly.
- Taste the dish and adjust seasonings if needed and remove from the heat.
- Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy with rice, refried beans, black beans, warm tortillas, or tortilla chips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Store leftover carne picada in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 185kcal | Carbohydrates: 8g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 713mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1142IU | Vitamin C: 44mg | Calcium: 43mg | Iron: 3mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.