Carne Picada

5 from 1 vote

Easy to make Carne Picada is tender, flavorful beef cooked with a combination of onion, jalapeño, and tomatoes with a bold Tex Mex seasoning blend. The perfect beef recipe for tacos, burritos, burrito bowls, nachos and more!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

Ingredients

2 pounds chuck roast
2 tablespoons avocado oil
½ cup onion diced
2 jalapeno seeds and membranes removed, diced
1½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon mexican oregano
4 roma tomatoes diced
2 cups beef broth unsalted
2 bay leaves

Instructions

Thinly slice the chuck roast until it’s minced.
Add the meat to a medium size bowl and add the seasonings. Stir to combine and ensure all the meat is coated in the seasoning mixture.
In a medium size skillet or pan heat the avocado oil over medium heat.
Add in the meat and cook allowing the meat to sear.
Add in the diced onion and jalapeno to cook with the meat.
Continue until the meat is mostly browned, no longer pink and veggies are softened.
Add in the diced tomatoes and broth. Stir to combine. Bring to a simmer
Add the bayleaves, cover and turn heat to low. Allow this too cook for an hour stirring occasionally.
After meat has cooked and is nice and tender, remove the lid and continue cooking another 30 minutes uncovered to reduce the amount of liquid in the pan.
Serve meat in tacos, burritos, or over rice with your favorite toppings.

Video

Notes

Storage: Store in a sealed container in the refrigerator for 3-4 days.

Freezer: Store in a freezer-safe bag or container for up to 3 months. Remove to the refrigerator to thaw overnight.

Reheating: Add the meat to a skillet and cook on the stovetop over medium heat for 5-7 minutes until warmed.

Nutrition