Homestyle Authentic Carne Picada: Rich, Tender Stew (Print Version)

Experience authentic Carne Picada, a tender, savory Mexican beef stew. My family's recipe for rich, flavorful comfort, perfect for tacos or bowls.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 2 lbs chuck roast, cut into ½-inch cubes
02 - 1 tbsp olive oil
03 - 1 yellow onion, diced
04 - 4-5 Roma tomatoes, roughly chopped

→ Flavor Boosters

05 - 4-6 garlic cloves, minced (or more, if you're like me!)
06 - 1 jalapeño pepper, deseeded and minced (or leave seeds for more heat)
07 - 4 cups beef broth, low sodium
08 - 1 tsp ground cumin
09 - 1 tsp dried Mexican oregano

→ Finishing Touches

10 - Salt and freshly ground black pepper to taste
11 - ½ cup fresh cilantro, chopped, for garnish

# Instructions:

01 - First things first, get all your chopping out of the way. Dice that onion, mince the garlic, chop those beautiful Roma tomatoes, and get your jalapeño ready. I usually put on some music for this part, because honestly, a good playlist makes chopping so much less of a chore! This step sets the stage, and doing it all at once means less scrambling later, which is always a win in my book.
02 - Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a bit of oil. Once it's shimmering, add your beef in batches, making sure not to overcrowd the pan. This is crucial, seriously! Overcrowding just steams the meat instead of giving it that gorgeous, deep brown crust. Let it get real nice and caramelized on all sides; it builds so much flavor, you wouldn't believe it. I always try to get a good sizzle going!
03 - Once the beef is beautifully browned and set aside, toss in your diced onion and cook until it's soft and translucent, scraping up any delicious brown bits from the bottom of the pan—that’s flavor, folks! Then, add the minced garlic and chopped jalapeño, stirring constantly for about a minute until you can smell that incredible fragrance. Oh, that smell is just heavenly, a real kitchen hug!
04 - Now, stir in your chopped Roma tomatoes, cumin, and dried oregano. Let that simmer for a few minutes, allowing the tomatoes to break down a bit and the spices to bloom. Then, pour in the beef broth. Give it a good stir, making sure everything is combined. This is where the sauce starts to come alive, honestly! I usually take a deep breath here and just enjoy the aromas.
05 - Return the browned beef to the pot, making sure it’s mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. This is the patience part, my friend. I usually let it go for at least 1.5 to 2 hours, or until the beef is incredibly tender and easily shredded with a fork. Don't peek too much; let the magic happen!
06 - After simmering, check for seasoning. This is your moment to make your Authentic Carne Picada perfect for *your* taste buds. Does it need more salt? A pinch of pepper? Maybe a tiny splash of lime juice for brightness? Once you’re happy, ladle your Homestyle Authentic Carne Picada into bowls or onto tortillas. Top generously with fresh cilantro. The vibrant green against the rich, red stew? Chef's kiss!

# Notes:

01 - Don't overcrowd the pan when browning the beef; it's a game-changer for flavor.
02 - This dish tastes even better the next day, so it's a fantastic make-ahead option.
03 - If you don't have fresh jalapeños, a pinch of cayenne pepper can add heat, but it changes the flavor profile a bit.
04 - A squeeze of fresh lime juice right before serving really brightens up the rich flavors.

# Equipment Needed:

01 - Large heavy-bottomed pot or Dutch oven
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 15g
Protein: 30g

Back