The deep flavors of this Carne Picada come from the slow braising of tender beef cubes in a bold tomato-based sauce infused with garlic, peppers, onions, and Mexican spices. Every bite offers a mouthwatering mix of juicy meat and sautéed vegetables that soak up all the rich, savory goodness of the sauce.
Perfect for tacos, rice bowls, or even quesadillas, this dish is as flexible as it is flavorful. It’s a comfort food classic in Mexican households, and now you can bring that same warmth and satisfaction to your table with this authentic and simple version of carne picada.
Full Recipe:
For the Beef:
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1 1/2 tablespoons all-purpose flour
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 pounds chuck roast, excess fat removed, cut into 1-inch cubes
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2 tablespoons neutral oil (canola or avocado), plus more as needed
For the Sauce:
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1 (6-ounce) can tomato paste
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5 cloves garlic, peeled
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1 red bell pepper, stem and seeds removed
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1/4 yellow or white onion
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1/4 cup fresh cilantro
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1/2 teaspoon ground cumin
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1/2 teaspoon dried Mexican oregano
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3 cups beef broth
For the Braise:
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1 tablespoon neutral oil
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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Remaining 3/4 yellow or white onion, thinly sliced
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Salt and pepper to taste
Directions:
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In a medium bowl, mix flour, salt, and pepper. Toss the beef cubes until coated.
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In a large Dutch oven, heat oil over medium-high. Sear half the beef for 5 minutes per side until browned. Remove and repeat with remaining beef.
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Meanwhile, add all sauce ingredients to a blender and blend until smooth.
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In the same Dutch oven, heat 1 tablespoon of oil. Add the sliced peppers and onion. Cook for 5–7 minutes, until onions are translucent.
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Pour the sauce into the pan, scraping up browned bits. Return the beef to the pot.
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Bring to a simmer, cover, and cook on medium-low for 1 hour.
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Uncover and cook for another 15 minutes to thicken the sauce. Adjust salt to taste.
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Serve hot over rice or in tacos, quesadillas, or burritos.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 479 kcal | Servings: 4 to 5 servings
What is Carne Picada?
Carne Picada is a flavorful Mexican-inspired dish that translates to “minced” or “chopped” meat in Spanish. It typically features small pieces of beef—often chuck roast or skirt steak—braised in a rich, tomato-based sauce with bold aromatics like garlic, cumin, oregano, and fresh cilantro. What makes this dish unique is its incredible versatility; Carne Picada can be used in tacos, burritos, quesadillas, rice bowls, or simply served over rice with a sprinkle of chopped onions and cilantro.
Unlike ground beef, which is pulverized into a fine texture, carne picada uses coarsely chopped or cubed beef. This allows the meat to retain its structure and absorb all the rich flavors from the sauce, resulting in a melt-in-your-mouth texture after a long braise.
The Cultural Roots of Carne Picada
Carne Picada is rooted in the diverse traditions of Mexican home cooking. While it doesn’t refer to one exact dish—much like the terms “stew” or “roast” in English—it’s widely recognized across regions in Mexico and the southwestern United States as a practical, hearty meal. Each household or taquería might have its own version, with varying levels of spice, different combinations of vegetables, and even alternative proteins like chicken or pork.
It is commonly featured in Tex-Mex cuisine, where it’s often used as a filling for tacos, burritos, or enchiladas. However, in more traditional Mexican settings, carne picada might be served as a rustic, standalone dish accompanied by fresh tortillas, beans, and rice.
Why This Version of Carne Picada Stands Out
This particular recipe draws from the warmth of home-style cooking. The beef is first lightly dredged in flour before searing—a technique that not only enhances browning and flavor development but also contributes to a thicker, richer sauce during the braising process. This small but significant step elevates the dish’s final texture, giving it body and depth.
The sauce itself is built from a blend of tomato paste, garlic, red bell pepper, onion, cilantro, cumin, and oregano, all blended until smooth and cooked down to create an aromatic base. This blend pays homage to classic Mexican sofrito while incorporating the distinct flair of homemade salsa roja. The end result is a sauce that clings beautifully to the beef, infusing every bite with complexity and comfort.
Choosing the Right Cut of Beef
Although skirt steak is a traditional choice, this version favors chuck roast for its rich marbling and ability to become fork-tender during slow cooking. Chuck roast is often more affordable, readily available, and ideal for braising, making it a practical choice for home cooks. When cut into 1-inch cubes, it provides a satisfying bite that doesn’t fall apart like ground meat but still breaks down enough to be spoon-tender.
Some home cooks may also choose to substitute chicken thighs or pork shoulder, and the method works surprisingly well with these proteins. The essence of carne picada lies in the cooking method and the boldness of the sauce, more than the cut of meat itself.
The Role of Vegetables
Vegetables play a key supporting role in this dish. Sliced onions and both red and green bell peppers are sautéed until they soften and slightly caramelize, adding sweetness and balancing the savory and acidic notes of the tomato-based sauce. These veggies, common in fajita-style cooking, bring color, texture, and freshness to an otherwise hearty dish.
Though not included in this version, other vegetables such as tomatoes, carrots, potatoes, or even jalapeños can be added depending on personal preference. The flexibility of the recipe makes it easy to adjust based on what’s available in your pantry or your guests’ dietary preferences.
Cooking Methods: Dutch Oven, Pressure Cooker, or Slow Cooker
This dish is traditionally made in a Dutch oven or a heavy-bottomed pot to allow for even heat distribution and controlled simmering. The low-and-slow approach tenderizes the meat and develops complex flavors over time.
However, modern cooking techniques offer great alternatives. A pressure cooker (like an Instant Pot) can cut the cooking time dramatically. By sautéing the meat and vegetables first and then pressure cooking for about 40 minutes, followed by a short simmer, you can achieve similar results in less time. A slow cooker is another great option, allowing you to prepare the dish earlier in the day and let it cook unattended for 4 to 6 hours depending on the setting. Both methods retain the deep, slow-cooked flavor and tenderness of the traditional braising method.
Serving Suggestions
One of the most appealing aspects of carne picada is how many ways you can serve it. You can keep it simple and serve it over white rice or Mexican-style red rice with a side of refried beans. Topped with fresh cilantro, chopped onions, or a spoonful of crema, this becomes a full, satisfying plate.
Alternatively, you can get creative and make carne picada the star of a taco night. Load it into warm corn tortillas with a squeeze of lime, pico de gallo, and some pickled red onions for extra zing. It’s also a fantastic filling for burritos, enchiladas, quesadillas, and even breakfast chilaquiles.
For a healthier twist, try serving carne picada in a burrito bowl with cilantro lime rice, black beans, avocado, and grilled veggies. You can also spoon it over baked sweet potatoes for a unique comfort food fusion. However you serve it, this dish offers comfort, depth, and satisfaction in every bite.
Make-Ahead and Storage Tips
Carne picada is a wonderful make-ahead dish. In fact, it might even taste better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, gently warm it over the stove with a splash of beef broth or water to loosen the sauce without drying out the meat.
Batch cooking carne picada is a smart way to plan meals for the week. Use the meat for tacos one night, toss it into a breakfast hash the next morning, and finish it off in enchiladas later in the week. It’s a meal-prep dream come true for busy households.
Nutritional Benefits and Variations
While hearty and rich, carne picada can also be nutritious depending on how you serve it. Leaner cuts of beef can be used, and by loading up your plate with veggies, beans, and whole grains, you create a well-rounded, protein-packed meal. Bell peppers add a good dose of vitamin C and fiber, while garlic and onions offer natural antioxidants.
To lower the fat content, trim the beef thoroughly or opt for chicken thighs. To boost plant-based nutrients, consider adding zucchini, corn, or even a handful of spinach at the end of cooking. And if you’re avoiding gluten, skip the flour dredge and use a cornstarch slurry at the end to thicken the sauce.
Conclusion: Why You Should Make Carne Picada Tonight
Carne Picada is the perfect representation of comforting home cooking with a bold twist. It combines the rustic tradition of Mexican cuisine with flexible, modern-day execution. Whether you’re serving it to a family of picky eaters or impressing guests at a dinner party, this dish delivers every time.
Its rich, saucy texture and layered flavors make it irresistible, while its versatility allows you to tailor the dish to your needs, preferences, or what you have in your kitchen. From tacos and bowls to quesadillas and more, Carne Picada is a flavorful, filling, and fuss-free meal you’ll come back to again and again.
By keeping a few pantry staples and a good cut of beef on hand, you can whip up this dish anytime you crave something hearty and satisfying. Add it to your weekly rotation—you won’t regret it!