Oh my goodness, let me tell you about one of my absolute favorite dishes—the Best Mexican Carne Picada! This recipe has become a staple in my home, and it’s one of those meals that always brings the family together. I have vivid memories of my grandma making carne picada on chilly Sunday afternoons, filling the house with the warm, savory aroma of spices and veggies.
What makes this dish truly special is its versatility. Whether you’re wrapping it up in a warm tortilla, spooning it over fluffy rice, or even eating it straight out of the skillet (I won’t judge!), it never fails to hit the spot. Plus, it’s packed with flavor—an explosion of spices that take your taste buds on a little vacation to Mexico. So, let’s dive right into this flavorful journey!
What’s in The Best Mexican Carne Picada?
Beef Sirloin or Flank Steak: The star of the show! The sirloin or flank steak is tender and ideal for such a dish. I personally love using flank steak because it adds a delicious depth of flavor when cooked just right.
Olive Oil: A must for sautéing the veggies and giving the beef a gorgeous sear. Extra virgin olive oil is my go-to, but feel free to use your favorite cooking oil.
Onion: Diced onions bring sweetness and a classic base flavor. I typically use yellow onions, but red can add a nice color and additional sweetness!
Garlic: Because everything is better with garlic, am I right? Fresh minced garlic adds a lovely aroma and flavor that make the whole dish sing.
Bell Pepper: You can use either red or green—both add crunch and sweetness to the mix. I opt for red for a pop of color!
Jalapeño: For those who like a little heat, this ingredient can add just the right amount of spice. Don’t worry, it’s optional if you prefer milder flavors!
Diced Tomatoes: I love using canned diced tomatoes for their convenience, plus they provide a juicy base that combines beautifully with the beef and spices.
Ground Cumin, Chili Powder, Smoked Paprika, and Oregano: These spices are the holy grail of flavor for this dish. Each one contributes its unique taste, creating an irresistible savory profile. Always check your spice cabinet for freshness!
Salt and Pepper: Simple yet necessary for enhancing all the flavors. Just don’t go overboard—season to taste!
Beef Broth: This is optional for adding moisture and depth. If you prefer a juicier dish, splash in some broth and let it work its magic.
Fresh Cilantro: As a garnish, cilantro adds a refreshing touch that brightens everything up.
Cooked Rice or Tortillas: These are your serving options, and you can’t go wrong with either. I personally love it in tacos, but a hearty bowl over rice works too!
Is The Best Mexican Carne Picada Good for You?
Absolutely! This dish not only satisfies the taste buds but also provides a hearty meal packed with protein from the beef, as well as vitamins from the vegetables.
Beef: Rich in iron and protein, serving up important nutrients for your body. Just be mindful of portion sizes if you’re watching your red meat intake.
Vegetables: The combination of onions, peppers, and tomatoes provides fiber and antioxidants, promoting good digestion and overall health. Plus, you can always add more veggies if you’re feeling adventurous!
On the flip side, depending on how you serve it (like with cheese or sour cream), you might want to consider calorie counts. And if you’re watching your sodium, aim for low-sodium broth or go easy on the salt.
Ingredients Needed for The Best Mexican Carne Picada (Serves 4-6)
– 2 lbs beef sirloin or flank steak, cut into small cubes
– 2 tablespoons olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 bell pepper (red or green), diced
– 1 jalapeño, minced (optional for heat)
– 1 can (14 oz) diced tomatoes, undrained
– 2 teaspoons ground cumin
– 2 teaspoons chili powder
– 1 teaspoon smoked paprika
– 1 teaspoon oregano
– Salt and pepper to taste
– 1/4 cup beef broth (optional for moisture)
– Fresh cilantro, chopped (for garnish)
– Cooked rice or tortillas (for serving)
How to Make The Best Mexican Carne Picada?
1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes.
2. Throw in the minced garlic and jalapeño (if you’re feeling spicy), sauté for another minute until everything smells divine.
3. Mix in the cubed beef and let it cook until browned on all sides, about 5-7 minutes.
4. Once the beef has that beautiful brown color, stir in the diced bell pepper, canned tomatoes (juice and all!), and the spices: ground cumin, chili powder, smoked paprika, and oregano. Season with salt and pepper to taste—this is where the magic begins!
5. If things look a little dry, add a splash of beef broth for that extra moisture. Combine everything well and bring it to a simmer.
6. Reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, stirring occasionally. We want that beef to become tender and soak up all those flavors!
7. Take a taste and adjust seasoning as necessary.
8. Serve the carne picada over a bed of cooked rice or tuck it into warm tortillas. Always garnish with fresh cilantro to brighten it up!
Serve it Up!
Now for the fun part—enjoying your delicious carne picada! You can load it up with your favorite add-ons, like avocado, cheese, or even a zesty salsa. It’s always a hit at gatherings, and trust me, folks will be coming back for seconds (and thirds).
I hope you give this recipe a try and create some wonderful memories of your own around the dinner table. Let me know how yours turns out! Happy cooking, my friend!
