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.
