Hearty, boldly spiced, and simply bursting with flavor, Mexican Carne Picada is the ultimate comfort food for anyone who loves rich, saucy beef stews with a hint of heat. Every bite is a celebration of melt-in-your-mouth beef, sweet bell pepper, and a cozy tomato base, all lifted by a chorus of Mexican spices. Once you try it, you’ll understand why this dish has a special place at my table—and soon, yours too!
Why You’ll Love This Recipe
- Big, Authentic Flavors: Every spoonful of Mexican Carne Picada is packed with the bold, layered tastes that make Tex-Mex cuisine totally irresistible.
- Tender, Juicy Beef: Slow-cooking transforms inexpensive chuck steak into luxuriously tender bites, soaking up every last drop of that rich sauce.
- Versatility: Serve it over fluffy rice, stuff it into warm tortillas, or spoon it over baked potatoes—this dish adapts beautifully to whatever you’re craving.
- Make-Ahead Friendly: The flavor actually improves after a night in the fridge, making it the perfect recipe for both meal prep and last-minute weeknight dinners.
Ingredients You’ll Need
What makes Mexican Carne Picada shine is its honest, straightforward ingredient list—each one playing a crucial role in building deep flavor and a luscious texture. Even better, most of these kitchen staples are likely already in your pantry or fridge!
- All-purpose flour or gluten-free flour: Lightly coats the beef cubes, helping them sear to perfection and giving the stew that irresistible velvety texture.
- Cumin seeds: An essential spice for any Mexican dish, lending earthy warmth and toasty notes.
- Black pepper: Freshly ground, it provides gentle heat and depth.
- Dried oregano: Adds a savory herbal kick—Mexican oregano, if you can find it, makes it extra special.
- Chili powder: The secret to that addictive smoky heat; customize the amount to suit your spice tolerance.
- Salt: Essential for drawing out all those wonderful flavors.
- Chuck steak casserole or roast, cubed: The star protein of carne picada! Cubed beef breaks down beautifully and soaks up all the spices.
- Olive oil: For browning, which is where the savory magic kicks off.
- Onion (small, diced): Gives natural sweetness and rich undertones as it cooks down.
- Green bell pepper (diced): Pops of color, crunch, and fresh garden flavor.
- Canned tomatoes (whole or diced): Bring acidity, body, and a glorious red hue to the stew.
- Jalapeño (optional): Sliced for extra zing—add as much or as little as you like for the perfect heat.
- Brown sugar: Just a pinch toward the end for balance; it subtly rounds out the acidity and spice.
Variations
One of my favorite things about Mexican Carne Picada is how forgiving and flexible it is. Don’t be afraid to swap ingredients or add your own personal touch—you can easily adapt this stew to fit your pantry, dietary needs, or creative mood!
- Swap the Protein: Try ground beef, pork, or even chicken thighs for a fun twist and a totally new flavor profile.
- Go Veggie-Lover: Stir in zucchini, black beans, or corn during the final simmer for even more color, nutrition, and heartiness.
- Extra Heat: Love things spicy? Toss in chipotle chiles, an extra jalapeño, or add a dash of hot sauce when serving.
- Slow Cooker Option: After browning the beef, transfer everything to your slow cooker and let it bubble gently for hours—effortless!
How to Make Mexican Carne Picada
Step 1: Mix the Spice Rub and Marinate
Start by combining your flour, cumin seeds, oregano, black pepper, chili powder, and salt in a big bowl. Toss the cubed chuck roast in the mix so each piece gets coated in fragrant seasoning. For the boldest flavor, cover and let the meat marinate in the fridge for at least two hours—or even better, overnight. But if dinner can’t wait, you can move straight to cooking.
Step 2: Sear the Beef
Heat the olive oil in a large, heavy pot over medium-high heat. Add the seasoned beef cubes in a single layer, letting them sizzle undisturbed until a golden crust forms. Don’t rush this step! The caramelized bits add irresistible depth to the final stew.
Step 3: Deglaze the Pot
Once the beef is mostly browned, splash a little water into the pot. Use a wooden spoon to scrape up all those tasty, browned bits stuck to the bottom—this is pure flavor gold for your Mexican Carne Picada sauce.
Step 4: Sauté the Vegetables
Add the diced onion next and cook, stirring often, until it turns soft and translucent. The gentle sauté helps the onion melt into the background, giving your stew irresistible sweetness and body.
Step 5: Build the Stew
Stir in the canned tomatoes, diced green bell pepper, ½ teaspoon of salt, and sliced jalapeño (if using). Return the browned beef to the pot and mix everything well so those bold flavors can start coming together. It will already smell mouthwatering!
Step 6: Simmer Low and Slow
Turn the heat down to low, cover the pot, and let the Mexican Carne Picada gently bubble for 75 to 90 minutes. Stir every 15–20 minutes. After an hour, stir in a teaspoon of brown sugar for a hint of deep sweetness. Remove the lid for the last 10–15 minutes of cooking so the sauce thickens and caramelizes just right.
Step 7: Taste and Serve
Once the beef is fork-tender and the sauce is glossy, taste and adjust for salt, pepper, or a touch more chili powder. Enjoy your Mexican Carne Picada hot, straight from the pot with your favorite sides!
Pro Tips for Making Mexican Carne Picada
- The Marinade Makes Magic: If you have time, marinate the beef overnight—the difference is truly amazing and you’ll be rewarded with deep, complex flavor in every bite.
- Sear, Don’t Crowd: Brown the beef in batches so each piece develops a beautiful crust. A packed pot will steam instead of sear, and you’ll miss out on that rich “fond.”
- Sauce Thickness Control: Uncover the pot during the last 10–15 minutes of simmering for a thicker, more luscious sauce—or leave covered for a soupier stew, if that’s your vibe.
- Customize the Heat: Add jalapeños at the beginning for mellow heat, or toss raw slices in at the end for a bright, spicy kick—whatever fits your crew’s tastebuds!
How to Serve Mexican Carne Picada
Garnishes
The finishing touches make all the difference! Top your Mexican Carne Picada with fresh cilantro, a squeeze of lime, or thinly sliced scallions for a burst of color and zip. A sprinkle of cotija or shredded cheddar is heavenly if you like things cheesy, and don’t underestimate a dollop of sour cream to mellow the spice.
Side Dishes
This stew’s versatility is one of its biggest charms. Serve Mexican Carne Picada with fluffy rice, warm tortillas, or classic refried beans for that just-like-abuelita-made-it feeling. Cornbread or a green salad with avocado are both fantastic companions, balancing out the hearty, saucy goodness.
Creative Ways to Present
Transform leftovers into unforgettable tacos, stuff burritos, or pile on top of baked potatoes for a twist. It’s also amazing over nachos for a festive party platter. For brunch, spoon carne picada over scrambled eggs or tuck it into an omelet—you’ll wonder why you haven’t tried it before!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Carne Picada will be your new best friend—just pop it into an airtight container and refrigerate for up to 3–4 days. The flavors deepen and get even better, so don’t hesitate to make extra for easy lunches or a second dinner!
Freezing
This dish freezes beautifully. Let it cool completely before portioning into freezer-safe containers. Store up to 2–3 months, and always label with the date so you can keep your homemade treasures organized.
Reheating
To reheat, gently warm on the stovetop over medium heat, adding a splash of water if the sauce needs loosening. The microwave is also handy for quick lunches—just cover to keep everything moist and reheat in short bursts, stirring in between.
FAQs
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Can I use a different cut of meat for Mexican Carne Picada?
Absolutely! While chuck roast gives you that classic tender texture, this recipe also works with stew beef, flank steak, or even ground beef in a pinch. Just keep an eye on cooking time, as leaner cuts may need less simmering to stay juicy—taste for doneness and adjust as needed.
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How spicy does Mexican Carne Picada turn out?
The spice level is totally customizable. Using less chili powder and skipping the jalapeño keeps things mild, while doubling down on those ingredients creates a fiery, tongue-tingling stew. You’re in charge, so taste and adjust as you go!
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Can I make this Mexican Carne Picada in a slow cooker?
Yes! After browning the meat and deglazing the pot, just transfer everything to a slow cooker, add the rest of the ingredients, and cook on low for 6–8 hours (or high for 3–4) until irresistible and tender. The slow cooker method frees up your stovetop and delivers all the same rich flavors.
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What else can I add to personalize my Carne Picada?
The sky’s the limit! Stir in veggies like zucchini, carrots, corn, or black beans, or tweak the seasoning for your family’s flavor vibe. Mexican Carne Picada is the kind of recipe that welcomes your creativity with open arms.
Final Thoughts
If you’re ready to fall in love with a new weeknight staple, give this Mexican Carne Picada a spot on your dinner table. It’s soulful, easy, and perfect for sharing—so gather your favorite people, grab a stack of warm tortillas or a bowl of rice, and dig in. Buen provecho!
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
This Carne Picada recipe features tender chunks of chuck roast simmered in a flavorful blend of spices, tomatoes, and bell peppers, creating a hearty and comforting Mexican stew.
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 onion, small, diced
- 1 cup green bell pepper, diced (about 150 grams or 5 oz)
- 1 can tomatoes, whole or diced
- 1 jalapeño, sliced, optional
- 1/2 teaspoon salt
- 1 teaspoon brown sugar for a touch of sweetness towards the end
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, mix until coated, and marinate for at least 2 hours.
- Cook the meat: Brown the marinated chuck roast cubes in olive oil. Deglaze the pan, add onions, then combine all ingredients. Simmer for 75-90 minutes, adding brown sugar towards the end.
- Adjust Seasoning: Taste and adjust seasoning, then serve hot.
Notes
- Adjust spice level to taste by altering jalapeño and chili powder amounts.
- Marinate meat for enhanced flavors; overnight marination recommended.
- For thicker stew, use crushed tomatoes or tomato sauce.
- Store leftovers in the refrigerator for 3-4 days or freeze for up to 2-3 months.
- Reheat on stovetop or microwave with added water for moisture.
- Alternative beef cuts can be used with adjusted cooking times.
- Slow cooker adaptation available; cook on low for 6-8 hours or high for 3-4 hours.
- Customize with additional veggies like zucchini, corn, or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
