Description
A delicious carne picada recipe made with minced meat, perfect for tacos or burritos.
Ingredients
Scale
- 2 pounds flank steak, cut into small cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed flank steak to the skillet, browning on all sides for about 5-7 minutes.
- Sprinkle in the chili powder, cumin, paprika, salt, and black pepper, stirring to coat the meat evenly.
- Pour in the diced tomatoes with their juice and the beef broth. Bring to a simmer, then reduce the heat to low.
- Cover and let it cook for 1 to 1.5 hours, stirring occasionally, until the meat is tender.
- Stir in the lime juice just before serving.
- Garnish with fresh cilantro and serve hot.
Notes
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
- Serve carne picada in tacos, burritos, or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 to 1.5 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg