Easy Carne Picada Recipe: A Beginner’s Guide to Delicious Comfort Food
🥩 Big flavor, minimal effort! This Easy Carne Picada is your new go-to for juicy, tender beef simmered in bold spices. Beginner-friendly and perfect for tacos, rice bowls, or stuffing into warm tortillas! 🌮🧄🫑
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 lbs. Chopped beef (choose your favorite cut, such as chuck or round, which are tender when simmered)
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium yellow onion (or white onion)
- 2 medium-large poblano peppers, chopped (alternatively, you can use bell peppers or green chilies for a different flavor profile)
- 3 garlic cloves, minced (or you can substitute with 1 teaspoon garlic powder if you’re in a pinch)
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- Chipotle in Adobo (minced or ground), or Cayenne pepper, for spiciness (adjust based on your heat preference)
- ¼ teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 can of tomatoes (fire-roasted or regular tomato sauce works great)
- 1 cup beef broth (for moisture and flavor)
- Optional toppings: sour cream, Cotija cheese or queso fresco, chopped cilantro, chopped onion, lime juice, warm tortillas (flour or corn), refried beans, or Mexican rice
Instructions
- Prepare the Beef: Start by dicing the beef into small, uniform cubes (about 1 inch). This ensures that the beef cooks evenly and is tender when the dish is done.
- Heat the Oil: In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium heat. Once the oil is hot, add the beef in batches (if necessary) to avoid overcrowding the pot. Sauté the beef until it’s browned on all sides, which should take about 5-7 minutes. Browning the beef first helps develop a rich flavor, so don’t skip this step!
- Add the Spices and Garlic: Once the beef is browned, sprinkle the minced garlic, salt, black pepper, chipotle (or cayenne), oregano, and cumin over the beef. Stir the beef and spices to coat evenly. Let the spices cook with the beef for another 2-3 minutes, allowing the aromas to fill the kitchen.
- Incorporate the Vegetables: Add the chopped onions and poblano peppers to the pot. Stir to combine everything and cook for another 3-4 minutes until the onions soften and become translucent.
- Add Tomatoes and Broth: Pour in your canned tomatoes (either whole, diced, or sauce works well) and beef broth. Give everything a good stir to combine. The liquid will help to tenderize the beef as it simmers, creating a flavorful sauce.
- Simmer and Cook: Cover the pot with a lid and let the beef simmer over low heat for at least 1 hour. Stir occasionally to ensure that nothing is sticking to the bottom of the pot. If the sauce seems to be drying out, add a little more beef broth or water. The goal is to have a nice, rich, slightly saucy dish with tender beef.
- Finish and Serve: After the beef has become tender and the flavors have melded together, remove the lid and let the sauce reduce to your desired consistency. Stir well, and the dish is ready to serve!
Notes
- Beef Tenderness: If you’re unsure whether the beef is tender enough, simply give it a taste test. If the beef isn’t tender after 1 hour, continue to simmer it for a bit longer. The slow cooking process will break down the fibers and make the meat melt-in-your-mouth tender.
- Overcooked Vegetables: If your vegetables overcook and become too soft, no problem! You can always add extra fresh onions and peppers towards the end of the cooking process to give your dish a fresher, crunchier texture.
- Spice Level: If you accidentally make the dish too spicy, you can balance out the heat by adding a dollop of sour cream or a sprinkle of Cotija cheese, both of which will help tone down the spiciness.
- Prevent Sticking: If the sauce starts to stick to the bottom of the pot, don’t panic! Just add a little more beef broth or water to loosen it up, and give it a gentle stir.
- Use the Right Pot: A heavy-bottomed pot like a Dutch oven is ideal for this recipe. It retains heat well and distributes it evenly, ensuring your Carne Picada cooks at a consistent temperature without burning.