Carne Picada Recipe

If you’ve been craving a cozy, hearty meal that’s as versatile as it is delicious, Carne Picada might just become your new kitchen superhero. Let’s be real—life gets busy. Between work, kids, errands, and the million things on your to-do list, getting a flavorful dinner on the table sometimes feels like running a marathon in flip-flops. That’s why I’m excited to share this recipe for Carne Picada—a dish that’s big on taste, easy to make, and perfect for feeding a hungry crowd without breaking the bank.

Plus, the way your kitchen will smell while this simmers? Let’s just say neighbors might start “accidentally” dropping by to check on you.

Why You’ll Love This Carne Picada

Here’s why Carne Picada deserves a spot on your dinner rotation:

• Budget-Friendly: Bottom round roast is affordable, so you get lots of servings without splurging.
• Flavor Explosion: Spices like cumin and chili powder bring bold Mexican-inspired taste.
• Versatility: Serve it in tacos, burritos, bowls, or over rice. You’ll never get bored.
• Comfort Food Magic: Melt-in-your-mouth beef in a rich, savory sauce—what’s not to love?

Ingredients You’ll Need

Here’s your shopping list for crafting Carne Picada magic in your own kitchen:

• Bottom round roast (or top round/ rump roast): Affordable, tender, and perfect for braising.
• Flour: For coating the beef, adding a light crust and thickening the sauce.
• Chili powder: Adds warm, smoky heat.
• Cumin: Earthy, nutty flavor essential to Mexican dishes.
• Tomatoes: Diced tomatoes give the sauce acidity and sweetness.
• Green chilies: Mild heat and bright flavor—canned or fresh work great.
• Vegetable oil, sugar, salt, pepper: The essentials for cooking magic.

How to Make Carne Picada

Alright, let’s get cooking!

Prep the Beef

• Dice your bottom round roast into cubes. Think bite-sized, perfect for scooping into tacos later.
• In a large bowl, mix flour with chili powder, cumin, salt, and pepper.
• Toss the beef cubes in the flour mixture until they’re lightly coated. It’s like giving your beef a floury spa treatment.

Cook It Low and Slow

• Heat vegetable oil in a large Dutch oven over high heat.
• Brown the beef cubes in batches, a few minutes on each side. Resist the urge to crowd the pan—give them space to get that gorgeous sear.
• Once all beef is browned, return it to the pan. Add diced tomatoes, green chilies, and a pinch of sugar. Stir it all together until combined.
• Cover the Dutch oven, reduce heat to low, and let it simmer for about 1½ hours. This is where the magic happens, as the beef becomes tender and soaks up all those savory flavors.

Serve and Enjoy

• Pile your Carne Picada into tacos, stuff it into burritos, or spoon it over rice and beans.
• Sprinkle with fresh cilantro, a squeeze of lime, or shredded cheese if you’re feeling fancy.

Cooking Tips for Perfect Carne Picada

• Cut Consistently: Try to dice your beef cubes the same size so they cook evenly.
• Spice it Up—or Down: Like it spicy? Add extra chili powder or a few dashes of hot sauce. Prefer it milder? Reduce the chili powder a bit.
• Fresh or Canned Tomatoes? Both work beautifully. Fresh tomatoes shine when in season, but canned diced tomatoes are a fabulous pantry staple.
• Low and Slow: Don’t rush the simmering time. That’s when the beef transforms into melt-in-your-mouth goodness.

And don’t worry if your sauce looks a little thick as it cooks—it’s all part of the Carne Picada magic. A splash of broth or water can loosen things up if needed.

A Little Story from My Kitchen

I first fell in love with Carne Picada on a chilly Sunday when I needed to feed a small army (aka my kids and their friends) without losing my sanity. The house smelled so good, even my picky eater asked for seconds. Now it’s my secret weapon whenever I need a comforting, crowd-pleasing meal. Plus, leftovers are pure gold for quick lunches the next day!

FAQs About Carne Picada

Bring Carne Picada Magic to Your Table

Carne Picada is one of those recipes that makes you feel like a superstar in the kitchen—without spending hours over the stove. It’s warm, savory, and perfect for transforming an ordinary dinner into a fiesta. Whether you’re wrapping it in tortillas or spooning it over fluffy rice, Carne Picada will quickly earn a permanent place in your recipe box.

So roll up your sleeves, crank up some music, and let’s bring a little magic—and a lot of flavor—into your kitchen tonight!

Craving More Flavorful Recipes?

If you loved exploring the bold taste of Carne Picada, here are some delicious ideas to keep your meal plan exciting—and maybe even spicy! Check out these mouthwatering recipes for more inspiration:

• For another beefy delight perfect for slow cooking and gatherings, try this tender and smoky Slow Cooker BBQ Beef Brisket.
• Keep the Tex-Mex vibes going strong with these juicy and flavor-packed Steak Queso Rice bowls that pair perfectly with Carne Picada’s bold flavors.
• If you’re craving an easy and savory beef option for sandwiches, don’t miss the comforting Pulled Beef Sandwich recipe—ideal for leftovers from your Carne Picada!
• Bring a burst of spicy-sweet fusion to your table with this irresistible Sweet and Spicy Garlic Steak Pasta for another beef-centric dinner option.

These recipes will make your weekly meals even more magical—and keep your taste buds dancing. Happy cooking!

Carne Picada Recipe

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• Author: Aneta
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

Carne Picada is a delicious Mexican beef dish featuring tender chunks of bottom round roast simmered in a savory sauce of tomatoes, green chilies, and warm spices. Perfect for tacos, burritos, rice bowls, or simply served with beans and fresh lime. This hearty, budget-friendly meal brings bold flavors and cozy comfort to your table!

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Ingredients

Scale 1x2x3x

• 2 lbs bottom round roast (or top round/rump roast), diced into cubes

• ½ cup all-purpose flour

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1½ tsp salt

• 1 tsp black pepper

• 2 tbsp vegetable oil

• 1 (14.5 oz) can diced tomatoes

• 1 (4 oz) can diced green chilies

• 1 tsp sugar

• Fresh cilantro, chopped (for garnish)

• Lime wedges, for serving

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Instructions

1. Dice the bottom round roast into bite-sized cubes.

2. In a large bowl, mix flour, chili powder, cumin, salt, and pepper. Add beef cubes and toss to coat.

3. Heat vegetable oil in a large Dutch oven over high heat.

4. Working in batches, sear beef cubes until browned on all sides. Remove beef and set aside.

5. Return all beef to the pan. Add diced tomatoes, green chilies, and sugar. Stir to combine.

6. Cover the Dutch oven and reduce heat to low. Simmer for about 1½ hours, stirring occasionally, until beef is tender.

7. Serve with rice, beans, or stuffed into tacos or burritos. Garnish with fresh cilantro and lime wedges.

Notes

Adjust chili powder for more or less heat.
Add a splash of beef broth if sauce becomes too thick.
Carne Picada makes excellent leftovers and can be frozen for up to 3 months.
Perfect for meal prep or feeding a crowd!

• Prep Time: 15 mins
• Cook Time: 1 hour 30 mins
• Category: Main course
• Method: Stovetop / braising
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (~300g)
• Calories: 390 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 100 mg