Carne picada is a spiced braised beef dish that promises a burst of flavour with every bite. It's versatile, easy to make and uses accessible ingredients.
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)
- 1 can tomatoes whole or diced
- 1 jalapeño sliced, optional
- 1/2 tsp salt
- 1 tsp 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 to the bowl and mix until the meat is well coated. Let it marinate for at least 2 hours, allowing the flavours to infuse into the meat. However, if in a rush, you can cook the meat right away.
Cook the meat
- Heat olive oil in a large pot over medium-high heat.
- Brown the marinated chuck roast cubes in the hot oil until they develop a golden crust.
Deglaze the Pan:
- Deglaze the pan by adding a splash of water, and scraping up any flavourful bits from the bottom.
Add Onions
- Add the diced onion to the pot and cook until softened, stirring occasionally.
Combine Ingredients
- Incorporate the marinated meat, diced canned tomatoes, diced green bell pepper, 1/2 teaspoon salt and sliced jalapeño (if using) into the pot. Mix the ingredients thoroughly.
Simmer
- Reduce the heat to low, cover the pot, and let the stew simmer for 75-90 minutes. This slow simmer allows the meat to become tender and the flavours to meld. Stir every 15-20 minutes. After 60 minutes, add a teaspoon of brown sugar and stir. Taste for seasoning. Open the lid and finish cooking for the last 10-15 minutes, allowing the sauce to thicken and caramelise slightly.
Adjust Seasoning
- Taste and adjust the seasoning, if necessary. You can add more salt, black pepper, or chilli powder according to your preference.
Serve
- Once the meat is tender and the flavours have developed, serve your hearty Mexican Carne Picada hot. It pairs well with rice or tortillas.
Video
Notes
Can I use a different cut of meat instead of chuck roast?
Yes, you can use other cuts of beef, such as stew meat or flank steak, for this recipe. Keep in mind that different cuts may require adjustments in cooking time to ensure tender results.
How spicy is this dish?
The spice level can be adjusted according to personal preference. The jalapeño and chili powder add heat, so if you prefer a milder dish, you can reduce the amount of jalapeño or use a mild chili powder.
Can I make this recipe in a slow cooker?
You can adapt this recipe for a slow cooker. After browning the meat and deglazing the pan, transfer the ingredients to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.
Can I add additional vegetables to the stew?
Yes, you can customize the recipe by adding vegetables like diced zucchini, corn, or black beans. Add them along with the other vegetables and adjust the cooking time as needed.
Nutrition
Calories: 379kcal | Carbohydrates: 16g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 873mg | Potassium: 839mg | Fiber: 4g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 5mg
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