Carne Picada Recipe (Tex-Mex Steak Picado)

Carne picada tastes like it took all day, but most of the work is just waiting. You sear cubes of beef, make a sauce with poblano, jalapeños, and fire-roasted tomatoes, then let it all simmer until the meat turns fork-tender. The sauce cooks down and thickens so you get that flavor with every bite of meat. It's hearty, saucy, and perfect for tacos.

My version uses ancho chili powder for deep, earthy flavor, plus a mix of fire-roasted and fresh tomatoes for a chunky finish. It's nicely spiced without being too hot, but I'll show you how to spice it up (or smoke it up) below. I'm also including a quick skillet version with sirloin for busy weeknights.

Let's make it. BOOM.

What Is Carne Picada?

Carne picada translates to "chopped meat" in Spanish. In Tex-Mex cooking, it typically refers to small pieces of beef cooked with seasonings, often simmered in a flavorful tomato and pepper sauce. It's especially popular as a filling for tacos and burritos.

You'll also see similar dishes called steak picado or bistec picado, though preparations vary by region and from cook to cook. In Texas and parts of the Southwest, you can find packages of beef labeled "carne picada" in grocery stores, already chopped or thinly sliced and ready to cook.

Carne picada is different from ground beef in Tex-Mex cooking. It uses small pieces of beef that keep a steak-like texture and more chew instead of the fine crumbles of ground beef. Ground beef is commonly called carne molida in Mexico. If that is what you're looking for, try my Mexican picadillo.

Carne Picada vs Carne Asada vs Carne Guisada

These three get mixed up sometimes. Here is how they differ.

• Carne picada is small cubes of beef braised in a chunky tomato and pepper sauce. Tender, saucy, and perfect for tacos.
• Carne asada is marinated steak, usually skirt or flank, grilled hot and fast, then sliced. No sauce.
• Carne guisada is larger chunks of beef stewed in a thick, gravy-style sauce.

If you want thin-sliced steak simmered in a smoky blended chili sauce, check out my bistec ranchero.

The Best Cut of Beef for Carne Picada

Chuck roast is a great choice. It has plenty of marbling and connective tissue that break down as it braises, so the beef turns rich and fork-tender. Cut it into ¾-inch cubes and trim off any large pieces of fat. Brisket works, too.

• Bottom round works if you want leaner beef, though it can turn out a bit drier.
• Packaged carne picada meat works great, too. The cut varies by store, so ask the butcher about the quality. Thin-sliced packages cook faster than cubes, so start checking for tenderness earlier.
• Sirloin is great for quick steak picado, since it's tender enough to cook fast. Information on that below.

Ingredients

The full ingredients list with measurements is in the printable recipe card at the bottom of the post.

• Beef chuck roast. Cut into ¾-inch cubes, or use packaged carne picada meat.
• The seasoning. Chili powder (I love ancho chili powder here), cumin, Mexican oregano, garlic powder, salt, black pepper, and cornstarch. The cornstarch coats the beef and helps thicken the sauce as it simmers.
• Peppers. Green bell pepper, poblano pepper, and jalapeños. Use serrano peppers for more heat.
• White onion and garlic. The aromatic base.
• Fire-roasted diced tomatoes and fresh Roma tomatoes. The canned tomatoes give the sauce body and a little smokiness. Add fresh Romas near the end for texture and flavor.
• Beef broth. The braising liquid.
• Lime and fresh cilantro to finish.

How to Make Carne Picada

Season the beef. Mix the seasoning in a small bowl and toss it with the beef to coat every piece. Let it sit for 10 minutes.

Sear the beef. Heat the oil in a Dutch oven or large deep skillet over medium-high heat. Sear the beef in batches until it's browned on all sides, 4 to 5 minutes per batch. Working in batches gives you a real sear instead of steamed meat. Set it aside.

Cook the vegetables. Lower the heat to medium. Add the onion, bell pepper, poblano, and jalapeños and cook for 5 minutes, until softened. Add the garlic and cook 1 minute more.

Build the sauce. Pour in the fire-roasted tomatoes and broth, scraping up all those browned bits from the bottom of the pot. That's big flavor right there. Return the beef and any juices.

Simmer. Bring it to a simmer, cover, and cook on low for 45 minutes.

Reduce. Uncover, stir in the Roma tomatoes, and simmer another 30 to 45 minutes, until the sauce thickens and the beef turns fork-tender. The meat will tell you when it's done. In my testing, the chuck needed 75 minutes or more of total simmering. Timing will vary from cut to cut.

Finish. Squeeze in the lime juice and stir in the cilantro. Taste for salt.

Boom! Done! Your carne picada is ready to serve. Get the tortillas warming!

Quick Steak Picado (Skillet Version)

Short on time? Make steak picado with sirloin. Sirloin is tender enough that it doesn't need the long braise, so you can have dinner on the table in about 30 minutes.

Cut the sirloin into ¾-inch cubes, season it the same way, then give it a good sear. Set it aside. Make the sauce the same way, but use only ½ cup of beef broth, and simmer it for 10 minutes. Return the beef for the last 3 to 5 minutes, just to heat through and finish cooking. Done.

How to Serve Carne Picada

Taco time. Spoon the carne picada into warm corn or flour tortillas and top with pico de gallo, crumbled cotija, a little sour cream, and extra cilantro.

It's also great in burritos and burrito bowls, or served as a main dish the classic way with Mexican rice and refried beans. Leftovers make killer nachos over homemade tortilla chips.

Storage

Let the carne picada cool, then store it in an airtight container in the refrigerator for 3 to 4 days. Reheat it on the stovetop with a splash of broth to loosen the sauce.

To freeze, cool it completely and transfer it to a freezer-safe container or bag for up to 3 months. Thaw it overnight in the fridge before reheating. It's a great make-ahead meal for taco night.

More Mexican Beef Recipes

Love this one? Try these next:

• Carne Guisada
• Bistec Ranchero con Papas
• Carne Asada
• Steak Fajitas
• Mexican Picadillo
• Browse all my Mexican Recipes

FAQs

Is steak picado the same as carne picada?

They're very similar, and the names are often used interchangeably in Tex-Mex cooking. Both can use chopped beef cooked with peppers, onions, and tomatoes. Steak picado generally refers to the prepared dish, while carne picada can also mean the chopped beef itself. Either can be made with sirloin for quicker cooking or chuck for a longer, tenderizing braise.

Is carne picada the same as ground beef?

No. Carne picada is beef chopped into small pieces with a knife, so it keeps a meaty, chewy texture. Ground beef, or carne molida, goes through a grinder and is more crumbly.

What cut of meat is carne picada?

Chuck roast is the most common choice. Bottom round works for leaner beef. Packaged carne picada meat varies by store, so check with the butcher.

Why is my carne picada tough?

It needs more time. Chuck gets tender as the connective tissue breaks down, and that can take 75 minutes or more of simmering. Keep it going and check every 10 to 15 minutes.

Can I make carne picada in a slow cooker?

Yes. Sear the beef and cook the vegetables on the stovetop first, then cook everything except the Roma tomatoes on low for 6 to 7 hours. Add the Romas and remove the lid for the last 30 minutes to thicken the sauce.

Can you freeze carne picada?

Yes. Cool it completely, then freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge and reheat it with a splash of broth.