Carne Picada Recipe
Ingredients
Beef:
- 1 lb stew meat cut into bite-sized pieces or 1 lb ground beef
Vegetables:
- 1 medium onion diced
- 1 bell pepper any color, diced
- 2 cloves garlic minced
Spice Blend:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and pepper to taste
Extras:
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 1 tbsp vegetable oil for stovetop method
Optional (for slow cooker):
- ¼ cup beef broth or water
Instructions
(Optional) Marinate the Beef
- In a bowl, toss beef with lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper.
- Cover and refrigerate for 30 minutes to deepen flavor.
Prep the Veggies
- Dice onion and bell pepper into small, uniform pieces to ensure even cooking.
Stovetop Method
- Heat oil in a large skillet over medium-high heat.
- Add beef (in batches if needed) and sear until browned on all sides, about 5–7 minutes. Remove and set aside.
- In the same pan, sauté onion and bell pepper until softened, about 3–4 minutes.
- Return beef to pan, stir in any remaining marinade, and cook until sauce is reduced and beef is tender, about 5–7 minutes more.
- Finish with a squeeze of lime and sprinkle of cilantro before serving.
Slow Cooker Method
- Combine all ingredients—including beef, veggies, spices, and broth—in the slow cooker.
- Cook on Low for 6–8 hours (or High for 3–4 hours), until beef is fall-apart tender.
- Stir in lime juice and cilantro just before serving.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Total Fat | 18 g |
| – Saturated Fat | 6 g |
| Protein | 20 g |
| Carbohydrates | 3 g |
| – Fiber | 1 g |
| – Sugars | 1 g |
| Sodium | 450 mg |
| Vitamin C | 20 % DV |
| Iron | 15 % DV |