If you’re craving deep flavors, melt-in-your-mouth beef, and a Tex-Mex classic that’s as cozy as it is bold, you absolutely need to try Mexican Carne Picada. This homey, saucy dish transforms simple ingredients into something that’s utterly crave-worthy (and perfect for tacos, rice bowls, or just piling onto a warm tortilla!).
Why You’ll Love This Recipe
- Ultra-Flavorful & Cozy: Every bite is bursting with warming spices, tender beef, and those signature Mexican Carne Picada vibes.
- Simple Pantry Ingredients: You probably have most of what you need already on hand, and there’s nothing fussy or fancy.
- Versatile for Meals: Serve Mexican Carne Picada in tacos, over rice, inside burritos, or just with a hunk of crusty bread—the possibilities are seriously endless.
- Make-Ahead & Meal Prep Friendly: The flavors only get better as it sits, and leftovers reheat like a dream for quick weeknight dinners.
Ingredients You’ll Need
This Mexican Carne Picada is all about using accessible ingredients in just the right way. Every component, from the chuck steak to the aromatic spices, brings its own personality—adding depth, a pop of heat, or just that irresistible sauciness.
- Chuck steak, cubed: The classic choice! It becomes mouthwateringly tender after a long simmer and soaks up all those bold flavors.
- All-purpose flour: Gives the meat a light coating and helps the sauce thicken into velvety perfection.
- Cumin seeds & black pepper: Infuse the dish with earthy, deep warmth and a subtle spicy kick.
- Dried oregano & chili powder: Balance those Mexican notes—aromatic, savory, and as spicy as you like!
- Salt: Layers in seasoning at every step for savory, satisfying results.
- Olive oil: Essential for browning the beef, which means PEAK flavor in every morsel.
- Onion & green bell pepper: These veggies melt into the sauce, giving every spoonful gentle sweetness and color.
- Canned tomatoes: Combine with the juices of the beef to create the ultimate savory sauce.
- Jalapeño (optional): Adds a punch of heat and authentic flavor—totally adjustable to your spice tolerance.
- Brown sugar: Just a touch mellows acidity and gives everything an extra depth right at the end.
Variations
One of the joys of Mexican Carne Picada is how easy it is to adapt! Whether you’re working with what you’ve got, feeding a crowd, or tweaking for special diets, this dish is wonderfully flexible—so make it your own.
- Spice Level Adjustment: Go as hot or mild as you like by varying the chili powder and jalapeño, or swap in poblano or Anaheim peppers for a gentle warmth.
- Veggie Boost: Toss in diced zucchini, corn, or black beans alongside the peppers for a heartier, veggie-packed version.
- Different Cuts of Beef: Don’t have chuck? Use stew meat, brisket, or even flank steak, just adjust cook times for ultimate tenderness.
- Serve with Beans or Rice: For a Tex-Mex twist, add a can of drained black beans or pinto beans right at the end, or serve everything over fluffy cilantro lime rice.
How to Make Mexican Carne Picada
Step 1: Coat and Marinate the Beef
In a big mixing bowl, toss the cubed chuck steak with flour, cumin, oregano, chili powder, black pepper, and salt. Make sure every piece gets a generous coating; this not only locks in flavor but gives you that luscious sauce at the end. For best results, marinate at least 2 hours (or overnight if planning ahead). But if you’re short on time, don’t stress—just keep moving!
Step 2: Brown the Meat
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef pieces one at a time in a single layer, searing them until golden on all sides. The aroma here is your first real hint that Mexican Carne Picada means business—don’t rush this step, as it seals in all those juices and builds unbeatable flavor.
Step 3: Deglaze & Sauté Veggies
Once your beef has a gorgeous brown crust, splash a bit of water into the pan and gently scrape up those deeply savory bits stuck to the bottom. Add your diced onion and sauté until soft and fragrant, letting the flavors build even more complexity.
Step 4: Add Tomatoes, Peppers & Jalapeño
Return the beef to the pot (if you had to remove it earlier), and pour in the canned tomatoes, green bell peppers, an extra sprinkle of salt, and the sliced jalapeño (if using). Give it a good mix so everything gets cozy together and that sauce starts to form.
Step 5: Simmer Until Tender
Turn the heat down low, cover tightly, and let everything simmer away for 75–90 minutes. Stir every so often—a slow bubble is your friend here—and after about an hour, add a touch of brown sugar. Remove the lid for the last 10–15 minutes to let the sauce thicken and concentrate into ultimate deliciousness.
Step 6: Taste, Adjust & Serve
Before serving, taste your Mexican Carne Picada and adjust seasonings to your preference. Maybe a little more salt, a sprinkle more pepper, or extra chili if you’re feeling spicy. Serve it up hot over rice, wrapped in a tortilla, or all on its own for a soul-warming meal!
Pro Tips for Making Mexican Carne Picada
- Marinate for Maximum Flavor: Even a couple of hours works wonders, but prepping the meat the night before gives your Carne Picada a rich, round flavor that’s unbeatable.
- Let the Crust Develop: Don’t rush browning—take your time so the beef picks up that irresistible caramelized outer layer (hello, depth of flavor!).
- Customize the Sauce Consistency: After simmering, if you want a thicker result, leave the lid off for the final 10–15 minutes and let it gently bubble down.
- Don’t Skimp on Scraping: Deglazing and scraping up those browned bits is KEY—they’re flavor gold for any Mexican Carne Picada recipe.
How to Serve Mexican Carne Picada
Garnishes
A little fresh garnish goes a long way! Top your Mexican Carne Picada with minced cilantro, a squeeze of lime, thinly sliced radish, or a sprinkle of crumbled cotija cheese for a glorious blend of freshness and savory goodness.
Side Dishes
This flavor-packed stew shines with classic rice (think cilantro-lime or Spanish rice), warm tortillas for scooping, simple beans, or a crisp green salad. For hearty appetites, try refried beans or creamy avocado slices for extra comfort.
Creative Ways to Present
Don’t limit yourself to just bowls! Serve Mexican Carne Picada in soft taco shells, as filling for burritos, spooned over nachos, layered into hearty enchiladas, or even as a topping for baked potatoes. Try building a Carne Picada bar for family dinners or parties—let everyone customize their meal just the way they like it.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer the Mexican Carne Picada to an airtight container. Stored in the refrigerator, it will stay delicious and safe for up to 3–4 days, making it ideal for next-day lunches or quick dinners.
Freezing
This recipe freezes incredibly well! Once cooled, divide Mexican Carne Picada into meal-sized portions and freeze in tightly sealed containers for up to 2–3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, use a saucepan over medium heat, adding a splash of water if needed to loosen up the sauce. You can also pop single servings into the microwave—just cover to keep everything moist. This dish truly just gets better with time!
FAQs
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Can I use a different cut of beef for Mexican Carne Picada?
Absolutely! Chuck roast is traditional, but stew meat, brisket, or even flank steak work well. Keep in mind that leaner cuts may cook faster but won’t be quite as melt-in-your-mouth tender. Always adjust simmering time as needed until the beef is fork-tender.
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How spicy is this dish, and how can I adjust it?
The beauty of Mexican Carne Picada is its customizable spice level! Add more or less jalapeño and chili powder to suit your taste. If you’re serving a crowd with varying tolerances, leave the jalapeño out of the main pot and offer it as a topping.
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Can I make Mexican Carne Picada in a slow cooker?
Yes! Brown the meat on the stovetop first, then transfer to your slow cooker with the rest of the ingredients. Cook on low for 6–8 hours or high for 3–4 hours, until the beef is fall-apart tender. The flavors meld beautifully with this method.
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What vegetables can I add to Carne Picada for extra nutrition?
Feel free to add diced zucchini, corn, black beans, or even carrots for extra flavor and color. Just toss them in with the bell peppers and adjust cooking times so softer veggies don’t get mushy.
Final Thoughts
If you’re ready for a true crowd-pleaser that fills your kitchen with irresistible aroma and your table with smiles, give this Mexican Carne Picada a try. It’s an easy way to bring people together over bold, comforting flavors. Grab your favorite toppings and sides, and make it a fiesta—no special occasion required!
Print
Mexican Carne Picada Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
A delicious and hearty Mexican dish, Carne Picada is a flavorful stew featuring tender chuck roast, aromatic spices, and vegetables. Perfect for a comforting meal with rice or tortillas.
Ingredients
For the spice mix:
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (reduce for less heat)
- 1 teaspoon salt
The rest:
- 1 lb chuck steak, casserole or roast, cubed (500 grams)
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 cup green bell pepper, diced (about 150 grams or 5 oz)
- 1 can whole or diced tomatoes
- 1 jalapeño, sliced (optional)
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
Instructions
- Prepare the meat rub: In a large mixing bowl, combine all-purpose flour, dried oregano, salt, black pepper, cumin seeds, and chili powder. Add the cubed chuck roast and marinate for at least 2 hours.
- Cook the meat: Brown the marinated chuck roast cubes in olive oil in a large pot. Deglaze the pan and add diced onion. Combine marinated meat, tomatoes, green bell pepper, salt, and jalapeño. Simmer for 75-90 minutes, adding brown sugar towards the end.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot with rice or tortillas.
Notes
- Adjust spice level by modifying jalapeño and chili powder.
- Marinating the meat enhances flavors; consider marinating overnight.
- For thicker stew, use crushed tomatoes or tomato sauce.
- Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.
- Reheat on stovetop or in the microwave with added water for moisture.
- Alternative meat cuts can be used; adjust cooking times accordingly.
- Recipe can be adapted for slow cooker; cook on low for 6-8 hours or high for 3-4 hours.
- Customize by adding vegetables like zucchini, corn, or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 3g
- Protein: Approximately 25g
- Cholesterol: Approximately 75mg
