Description
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg