Why You’ll Love This Recipe
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Tender and Flavorful: The slow-braising method ensures that the beef becomes fork-tender, soaking up all the savory goodness from the sauce.
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Versatile and Customizable: Whether you prefer tacos, burrito bowls, or rice and beans, this dish is adaptable to any meal style.
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Authentic Taste: Packed with traditional Mexican spices, fresh peppers, and tomatoes, this recipe brings authentic flavors to your kitchen.
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Perfect for Meal Prep: Carne Picada stores well and tastes even better the next day, making it a great option for meal planning.
Ingredients
For the Beef:
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1 1/2 tablespoons all-purpose flour
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 pounds chuck roast, excess fat removed, cut into 1-inch cubes
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2 tablespoons neutral oil (canola or avocado), plus more as needed
For the Sauce:
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1 (6-ounce) can tomato paste
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5 cloves garlic, peeled
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1 red bell pepper, stem and seeds removed
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1/4 yellow or white onion (reserve the rest for the braise)
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1/4 cup fresh cilantro
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1/2 teaspoon ground cumin
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1/2 teaspoon dried Mexican oregano
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3 cups beef broth
For the Braise:
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1 tablespoon neutral oil
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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Remaining 3/4 yellow or white onion, thinly sliced
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Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the Beef: In a bowl, mix flour, salt, and black pepper. Toss the beef cubes in the flour mixture. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add half the beef and cook undisturbed for 5 minutes. Flip and cook for another 5 minutes, ensuring a rich brown color. Remove to a plate and repeat with the remaining beef, adding more oil if necessary.
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Prepare the Sauce: While the beef is browning, blend all sauce ingredients (tomato paste, garlic, red bell pepper, onion, cilantro, cumin, oregano, and beef broth) until smooth.
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Sauté the Vegetables: In the same pot, heat more oil and add sliced red and green bell peppers along with the onion. Season with salt and pepper and cook for about 5-7 minutes until softened.
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Braise the Beef: Pour in the blended sauce, stirring to deglaze the pot. Add the browned beef, bring to a simmer, then cover and cook on medium-low for 1 hour, stirring occasionally.
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Uncover and Cook: Uncover the pot and cook for another 15 minutes to thicken the sauce. Taste and adjust seasoning.
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Serve: Serve over rice, in tacos, or as a filling for burritos and quesadillas.
Servings and Timing
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Servings: 4-5 servings
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Prep Time: 15 minutes
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Cooking Time: 1 hour 20 minutes
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Total Time: 1 hour 35 minutes
Variations
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Add Heat: If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the sauce.
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Use Different Beef Cuts: While chuck roast is the best for braising, you can also use stew meat or other cuts of beef that are suitable for slow cooking.
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Vegetarian Option: For a vegetarian version, replace the beef with jackfruit or hearty vegetables like mushrooms and eggplant.
Storage/Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: Carne Picada freezes well for up to 3 months. Place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
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Reheating: Warm it in a skillet over low heat, adding a splash of beef broth or water if needed to restore moisture.
FAQs
1. Can I use a different type of beef?
Yes, you can substitute chuck roast with stew meat or other slow-cooking cuts, but chuck roast is the most ideal for tenderness and flavor.
2. Can I make this dish spicier?
Absolutely! Add jalapeños, cayenne pepper, or a hotter chili to adjust the spice level to your taste.
3. Can I prepare this ahead of time?
Yes, Carne Picada actually tastes better the next day as the flavors continue to meld. You can prepare it a day ahead and reheat.
4. Can I use a slow cooker for this recipe?
Yes, you can use a slow cooker. Brown the beef and prepare the sauce, then transfer everything to the slow cooker and cook on low for 6-8 hours.
5. Can I freeze Carne Picada?
Yes, Carne Picada freezes well. Just store it in a freezer-safe bag or container and thaw it overnight when you’re ready to serve.
6. Can I make this dish in a pressure cooker?
Yes, a pressure cooker or Instant Pot is perfect for this dish. Cook the beef on the sauté setting, then cook the sauce under high pressure for about 30 minutes.
7. What should I serve with Carne Picada?
Serve with Mexican rice, refried beans, tacos, burritos, or over a bed of cilantro-lime rice for a delicious and satisfying meal.
8. Can I adjust the sauce thickness?
If the sauce is too thin, simmer uncovered for a few more minutes to thicken. If too thick, add a little more broth or water.
9. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
10. How do I know when the beef is tender?
The beef is done when it’s easily pierced with a fork and shreds apart with little resistance.
Conclusion
Mexican Braised Beef with Peppers and Onions, or Carne Picada, is a perfect dish for any occasion. Its versatility and rich flavors make it an excellent choice for tacos, burritos, or rice bowls. With a few simple ingredients and easy steps, you can enjoy the authentic flavors of slow-braised beef in the comfort of your own home. Try this dish for your next family dinner or gathering, and watch it become a new favorite!
Mexican Braised Beef with Peppers and Onions
Mexican Braised Beef with Peppers and Onions, also known as Carne Picada, is a flavorful and tender dish slow-cooked in a savory tomato-based sauce with bell peppers, onions, and traditional Mexican spices. Perfect for tacos, burritos, or serving over rice, this dish brings authentic Mexican flavors to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4-5 servings
- Category: Main Course, Mexican Cuisine
- Method: Braising, Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Beef:
1 1/2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chuck roast, excess fat removed, cut into 1-inch cubes
2 tablespoons neutral oil (canola or avocado), plus more as needed
For the Sauce:
1 (6-ounce) can tomato paste
5 cloves garlic, peeled
1 red bell pepper, stem and seeds removed
1/4 yellow or white onion (reserve the rest for the braise)
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
3 cups beef broth
For the Braise:
1 tablespoon neutral oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Remaining 3/4 yellow or white onion, thinly sliced
Salt and pepper, to taste
Instructions
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Brown the Beef: Mix flour, salt, and black pepper in a bowl. Toss the beef cubes in the flour mixture. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add half the beef and cook undisturbed for 5 minutes. Flip and cook for another 5 minutes until brown. Remove to a plate and repeat with the remaining beef, adding more oil if necessary.
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Prepare the Sauce: While the beef is browning, blend all sauce ingredients (tomato paste, garlic, red bell pepper, onion, cilantro, cumin, oregano, and beef broth) until smooth.
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Sauté the Vegetables: In the same pot, heat more oil and add sliced red and green bell peppers and onion. Season with salt and pepper and cook for 5-7 minutes until softened.
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Braise the Beef: Pour in the blended sauce, stirring to deglaze the pot. Add the browned beef, bring to a simmer, then cover and cook on medium-low for 1 hour, stirring occasionally.
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Uncover and Cook: Uncover the pot and cook for another 15 minutes to thicken the sauce. Taste and adjust seasoning.
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Serve: Serve over rice, in tacos, or as a filling for burritos and quesadillas.
Notes
Variations:
Add Heat: Add diced jalapeños, cayenne pepper, or any hotter chili to spice up the dish.
Use Different Beef Cuts: Chuck roast is ideal, but you can also use stew meat or other slow-cooking cuts.
Vegetarian Option: Replace beef with jackfruit or hearty vegetables like mushrooms and eggplant.
Storage/Reheating:
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Carne Picada freezes well for up to 3 months. Place in a freezer-safe bag or container.
Reheating: Reheat in a skillet over low heat, adding a splash of broth or water to restore moisture.
