Carne Picada is more than just a dish; it’s a celebration of flavors that brings people together. Growing up, I remember the aroma of sizzling flank steak wafting through the house, making everyone’s mouth water. This recipe is perfect for those busy weeknights when you want something quick yet delicious. With tender meat, vibrant vegetables, and a blend of spices, Carne Picada is a fantastic way to impress your loved ones or simply treat yourself. Whether you serve it in tacos or over rice, this dish is sure to become a favorite in your kitchen.
Why You’ll Love This Carne Picada
Carne Picada is a game-changer for anyone who loves bold flavors without spending hours in the kitchen. It’s quick to prepare, taking just about 15 minutes of hands-on time. The tender flank steak absorbs all the spices, creating a mouthwatering dish that’s perfect for tacos or served over rice. Plus, it’s versatile enough to please even the pickiest eaters. Trust me, once you try it, you’ll be hooked!
Ingredients for Carne Picada
Gathering the right ingredients is key to making a delicious Carne Picada. Here’s what you’ll need:
Flank Steak: This cut is perfect for Carne Picada due to its tenderness and flavor. Cut it into small cubes for even cooking.
Olive Oil: A splash of this healthy fat helps sauté the vegetables and adds richness to the dish.
Onion: Diced onion brings sweetness and depth. You can use yellow, white, or even red for a different flavor.
Garlic: Minced garlic is a must for that aromatic kick. It elevates the dish with its bold flavor.
Bell Pepper: Any color works! It adds crunch and a pop of color, making the dish visually appealing.
Diced Tomatoes: Canned tomatoes provide moisture and acidity, balancing the richness of the meat.
Ground Cumin: This spice adds a warm, earthy flavor that’s essential in Mexican cuisine.
Chili Powder: For a hint of heat and depth, chili powder is a fantastic addition.
Paprika: This spice contributes a subtle smokiness and vibrant color to the dish.
Salt and Black Pepper: Essential for seasoning, these enhance all the flavors in your Carne Picada.
Beef Broth: It adds moisture and richness, making the meat tender and flavorful.
Lime Juice: A splash of fresh lime juice at the end brightens the dish and adds a zesty finish.
Cilantro: Optional, but fresh cilantro makes a lovely garnish, adding freshness and color.
For those looking to spice things up, consider adding diced jalapeños when sautéing the vegetables. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Carne Picada
Creating Carne Picada is a straightforward process that rewards you with a dish bursting with flavor. Follow these simple steps, and you’ll have a delicious meal ready in no time!
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil shimmers, toss in the diced onion and bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they soften and become fragrant. This step lays the foundation for a flavorful base.
Step 2: Add Garlic
Next, it’s time to add the minced garlic. Stir it in and let it cook for about 1 minute. Garlic is essential here; it adds a robust aroma and depth to the dish. Be careful not to let it burn, as that can turn the flavor bitter.
Step 3: Brown the Flank Steak
Now, add the cubed flank steak to the skillet. Cook it for about 5-7 minutes, stirring occasionally, until it’s browned on all sides. This browning process is crucial; it locks in the juices and enhances the overall flavor of your Carne Picada.
Step 4: Combine Ingredients
Once the steak is browned, it’s time to bring everything together. Add the undrained diced tomatoes, ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine all the ingredients. This is where the magic happens, as the spices meld with the meat and vegetables.
Step 5: Simmer the Mixture
Pour in the beef broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for about 1 hour. This slow cooking allows the flavors to deepen and the meat to become tender. Stir occasionally to prevent sticking.
Step 6: Check for Tenderness
After an hour, check the tenderness of the meat. If it’s not quite fork-tender, let it simmer for an additional 15-30 minutes. The goal is to have the meat melt in your mouth, so don’t rush this step!
Step 7: Finish with Lime Juice
Finally, stir in the fresh lime juice. This brightens the dish and adds a zesty finish. Taste and adjust the seasoning if needed. Your Carne Picada is now ready to be served, hot and full of flavor!
Tips for Success
Always cut the flank steak against the grain for maximum tenderness.
Don’t skip the simmering step; it’s key for flavor and tenderness.
Feel free to customize the spices to suit your taste preferences.
For a richer flavor, let the dish sit for a few minutes before serving.
Use fresh lime juice for the best zesty finish.
Equipment Needed
Large Skillet or Dutch Oven: A heavy-bottomed pan works best for even cooking.
Cutting Board: Essential for chopping vegetables and meat safely.
Sharp Knife: A good knife makes prep work quick and easy.
Wooden Spoon: Perfect for stirring without scratching your cookware.
Meat Thermometer: Optional, but great for checking meat doneness.
Variations of Carne Picada
Spicy Carne Picada: Add diced jalapeños or serrano peppers during the sautéing step for an extra kick.
Vegetarian Option: Substitute flank steak with jackfruit or mushrooms for a plant-based twist that still packs flavor.
Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for a hands-off approach.
Herb-Infused: Experiment with fresh herbs like oregano or thyme for a different flavor profile.
Sweet and Savory: Add a tablespoon of brown sugar or honey to balance the spices with a hint of sweetness.
Serving Suggestions for Carne Picada
Serve Carne Picada in warm corn tortillas for delicious tacos, topped with diced onions and cilantro.
Pair it with fluffy rice or quinoa to soak up the flavorful sauce.
A side of black beans adds protein and complements the dish perfectly.
For drinks, try a refreshing margarita or a cold cerveza.
Garnish with avocado slices or crumbled queso for an extra touch of flavor.
FAQs about Carne Picada
What cut of meat is best for Carne Picada?
Flank steak is the star of this dish. Its tenderness and rich flavor make it ideal for Carne Picada. You can also use skirt steak or sirloin if you prefer.
Can I make Carne Picada ahead of time?
Absolutely! Carne Picada tastes even better the next day. Just store it in an airtight container in the fridge. Reheat gently on the stovetop before serving.
Is Carne Picada gluten-free?
Yes, Carne Picada is naturally gluten-free! Just ensure that any broth or additional ingredients you use are also gluten-free.
What can I serve with Carne Picada?
It pairs wonderfully with warm tortillas for tacos, rice, or even a fresh salad. You can also serve it with black beans for a hearty meal.
How can I adjust the spice level?
If you like it spicy, add diced jalapeños or a pinch of cayenne pepper during cooking. For a milder version, simply reduce the chili powder.
Final Thoughts
Cooking Carne Picada is more than just preparing a meal; it’s about creating memories and sharing joy with those you love. The rich flavors and tender meat come together to form a dish that warms the heart and satisfies the soul. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, Carne Picada is sure to impress. I hope this recipe becomes a staple in your kitchen, bringing smiles and delicious moments to your table. So grab your ingredients, roll up your sleeves, and let the cooking adventure begin!
Carne Picada is a flavorful dish made with tender flank steak, sautéed vegetables, and a blend of spices, perfect for tacos or served over rice.
Ingredients
Scale
2 pounds flank steak, cut into small cubes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup beef broth
1 tablespoon fresh lime juice
Fresh cilantro, for garnish (optional)
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cubed flank steak, cooking until browned on all sides, about 5-7 minutes.
Add the diced tomatoes (with juice), ground cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 1 hour, stirring occasionally.
After an hour, check the tenderness of the meat. If it’s not tender enough, continue to simmer for an additional 15-30 minutes.
Once the meat is tender, stir in the fresh lime juice and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired.
Notes
For a spicier kick, add 1-2 diced jalapeños when sautéing the onions and bell peppers.
Serve carne picada in tortillas for tacos or over rice for a hearty meal. You can also top it with avocado or cheese for extra flavor.
