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!
Ingredients
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2 lbs bottom round roast (or top round/rump roast), diced into cubes
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½ cup all-purpose flour
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2 tbsp chili powder
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1 tsp ground cumin
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1½ tsp salt
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1 tsp black pepper
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2 tbsp vegetable oil
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1 (14.5 oz) can diced tomatoes
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1 (4 oz) can diced green chilies
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1 tsp sugar
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Fresh cilantro, chopped (for garnish)
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Lime wedges, for serving
Instructions
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Dice the bottom round roast into bite-sized cubes.
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In a large bowl, mix flour, chili powder, cumin, salt, and pepper. Add beef cubes and toss to coat.
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Heat vegetable oil in a large Dutch oven over high heat.
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Working in batches, sear beef cubes until browned on all sides. Remove beef and set aside.
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Return all beef to the pan. Add diced tomatoes, green chilies, and sugar. Stir to combine.
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Cover the Dutch oven and reduce heat to low. Simmer for about 1½ hours, stirring occasionally, until beef is tender.
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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