Carne Picada (Tex-Mex Steak Picado)

A thick bowl of meaty carne picada served with corn tortillas

Carne Picada (Tex-Mex Steak Picado)

Carne picada is Tex-Mex chopped beef braised with peppers, onions, and fire-roasted tomatoes until fork-tender and coated in a rich, chunky sauce. Perfect for tacos, burritos, and bowls.

Prep Time20

Cook Time1 35

Total Time1 55

Course: Main Course

Cuisine: Mexican, Tex Mex

Keyword: carne picada, steak picado

Servings: to 8 servings

Calories: 439kcal

Author: Mike Hultquist

Ingredients

Seasoning

1 tablespoon chili powder I love ancho
2 teaspoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon cornstarch

Carne Picada

2.5-3 pounds beef chuck roast cut into 3/4-inch cubes (or packaged carne picada meat)
2 tablespoons oil
1 medium white onion diced
1 green bell pepper diced
1 poblano pepper diced
2 jalapeños diced (use serrano for more heat)
4 garlic cloves minced
1 can fire-roasted diced tomatoes 14.5 ounces, with juices
1 cup beef broth
2 Roma tomatoes chopped
1/2 lime juiced
Fresh cilantro chopped

Instructions

Mix the seasoning in a small bowl. Toss the beef with it until coated, and let it sit 10 minutes.
1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, 1 teaspoon garlic powder, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 tablespoon cornstarch, 2.5-3 pounds beef chuck roast
Heat the oil in a Dutch oven or large deep skillet over medium-high heat. Sear the beef in batches until browned on all sides, 4 to 5 minutes per batch. Set aside.
2 tablespoons oil
Lower the heat to medium. Add the onion, bell pepper, poblano, and jalapeños. Cook 5 minutes until softened, then add the garlic and cook 1 minute.
1 medium white onion, 1 green bell pepper, 1 poblano pepper, 2 jalapeños, 4 garlic cloves
Add the fire-roasted tomatoes and broth, scraping up the browned bits. Return the beef and any juices.
1 can fire-roasted diced tomatoes, 1 cup beef broth
Bring to a simmer, cover, and cook on low 45 minutes.
Uncover, stir in the Roma tomatoes, and simmer 30-45 minutes, until the sauce thickens and the meat turns fork-tender.
2 Roma tomatoes
Finish with lime juice and cilantro. Taste for salt. Serve in tortillas, over rice, or in bowls.
1/2 lime, Fresh cilantro

Notes

QUICK STEAK PICADO: Use sirloin in ¾-inch cubes. Sear hard and set aside. Make the sauce the same way but use only ½ cup beef broth, and simmer 10 minutes. Return the beef for the last 3 to 5 minutes. Done in about 30 minutes.

HEAT: For milder, core the jalapeños. For hotter, use serranos or add a crumbled chile de árbol. For wild, add a minced habanero with the vegetables.

SMOKY CHIPOTLE VARIATION: Add chipotle peppers in adobo, minced, anywhere from 1 pepper up to a whole small can, with the fire-roasted tomatoes.

SLOW COOKER: Sear the beef and cook the vegetables first, then add everything except the Romas and cook on low 6 to 7 hours. Stir in the Romas and leave the lid off for the last 30 minutes so the sauce thickens.

Nutrition