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
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
Instructions
Dice the bottom round roast into bite-sized cubes.
In a large bowl, mix flour, chili powder, cumin, salt, and pepper. Add beef cubes and toss to coat.
Heat vegetable oil in a large Dutch oven over high heat.
Working in batches, sear beef cubes until browned on all sides. Remove beef and set aside.
Return all beef to the pan. Add diced tomatoes, green chilies, and sugar. Stir to combine.
Cover the Dutch oven and reduce heat to low. Simmer for about 1½ hours, stirring occasionally, until beef is tender.
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