Carne Picada

Why You’ll Love This Recipe

I love this recipe because it’s packed with deep, smoky, and spicy flavors, yet it’s simple and quick to make. The combination of seared beef and sautéed vegetables in a rich tomato sauce gives the dish a perfect balance of savory and tangy notes. It’s incredibly versatile and adapts easily to whatever meal I’m craving, from tacos to a hearty bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons vegetable oil

• 1 1/2 lbs carne picada beef (finely chopped or thinly sliced beef)

• Salt and pepper to taste

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1/2 cup beef broth

• 1 tablespoon tomato paste

• Fresh cilantro (optional, for garnish)

• Lime wedges, for serving

Directions

1. I heat the vegetable oil in a large skillet over medium-high heat.

2. I season the carne picada beef with salt and pepper, then add it to the skillet in batches so the pan doesn’t overcrowd. I sear the beef until browned, about 4 to 5 minutes per batch, then remove it from the pan and set it aside.

3. In the same skillet, I add the diced onion and bell pepper and cook for 3 to 4 minutes until softened.

4. I add the minced garlic, chili powder, ground cumin, smoked paprika, and red pepper flakes (if using), stirring and cooking for about 1 minute until fragrant.

5. Then I stir in the diced tomatoes with their juices, beef broth, and tomato paste, bringing the mixture to a simmer.

6. I return the seared beef to the skillet, reduce the heat to low, and let it simmer uncovered for 15 to 20 minutes, until the sauce thickens and the beef is tender.

7. I garnish with fresh cilantro and serve with lime wedges, alongside rice, warm tortillas, or in tacos.

Servings and timing

This recipe serves 6.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories per serving: 375 kcal

Variations

• I swap green bell pepper for poblano or jalapeño for extra smoky or spicy heat.

• Adding corn or black beans into the skillet near the end adds texture and heartiness.

• I use diced fire-roasted tomatoes for a deeper, smokier flavor.

• Serving with fresh avocado slices or guacamole adds creaminess to the dish.

• I sometimes add a squeeze of fresh orange juice to brighten the sauce.

storage/reheating

Leftovers store well in an airtight container in the refrigerator for up to 3 days.
I reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.

FAQs

What cut of beef is best for carne picada?

I prefer finely chopped or thinly sliced skirt steak, flank steak, or sirloin for tenderness and flavor.

Can I make this dish spicier?

Yes, I increase crushed red pepper flakes or add chopped jalapeños or serranos when sautéing.

Is this recipe gluten-free?

Yes, as long as the beef broth and tomato paste are gluten-free.

Can I prepare carne picada ahead of time?

I often make it a day ahead to let flavors meld, reheating before serving.

What can I serve with carne picada?

It’s great with warm corn or flour tortillas, Mexican rice, beans, or in burrito bowls.

Conclusion

Carne Picada is a flavorful, versatile dish I love for its bold Tex-Mex spices and tender beef. It’s simple to make and perfect for weeknight dinners or feeding a crowd. Whether wrapped in tortillas or served over rice, this dish always delivers satisfying, savory comfort with every bite.