Carne Picada with Peppers and Onions

Carne Picada is a rich, flavorful beef dish popular in Mexican and Tex-Mex cuisine. The beef is cut into small pieces and slow-simmered with onions, peppers, tomatoes, and bold spices until it becomes tender and infused with smoky, savory goodness. Each bite delivers a satisfying combination of juicy beef, sweet bell peppers, and aromatic garlic, perfect for serving over fluffy rice, with warm tortillas, or alongside beans for a complete meal.

This dish is ideal for busy families because it’s hearty, versatile, and can be prepped ahead of time. Whether you enjoy it in tacos, spooned over nachos, or simply eaten with a fork, Carne Picada brings the warmth of home-cooked comfort straight to your table. It’s also an excellent way to make use of budget-friendly beef cuts while still creating a deeply satisfying meal.

Full Recipe:

Ingredients:

• 2 pounds beef chuck roast, cut into small bite-sized cubes

• 2 tablespoons vegetable oil

• 1 large onion, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 4 cloves garlic, minced

• 1 (14.5-ounce) can diced tomatoes with juice

• 1 cup beef broth

• 1 tablespoon tomato paste

• 2 teaspoons ground cumin

• 2 teaspoons smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• Fresh cilantro for garnish (optional)

Directions:

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

2. Add the beef cubes in batches, searing on all sides until browned, about 3–4 minutes per batch. Remove and set aside.

3. In the same pan, add the onion and bell peppers, cooking for 4–5 minutes until softened.

4. Stir in the garlic and cook for another 30 seconds until fragrant.

5. Add the diced tomatoes with juice, beef broth, and tomato paste. Stir well to combine.

6. Return the browned beef to the pan. Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to coat the meat in the spices.

7. Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.

8. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 320 kcal | Servings: 6 servings

Carne Picada with Peppers and Onions – A Flavorful Mexican Comfort Dish

Carne Picada is a hearty, bold, and incredibly satisfying dish rooted in Mexican and Tex-Mex cuisine. Literally translating to “minced meat” or “chopped meat” in Spanish, Carne Picada refers to small pieces of beef, often from tougher cuts, that are slow-cooked with vegetables, spices, and a savory tomato-based sauce until tender and bursting with flavor. It’s one of those recipes that fits perfectly into a busy lifestyle yet delivers all the warmth and comfort of a home-cooked meal.

The beauty of Carne Picada lies in its versatility. You can serve it as a main dish with rice and beans, spoon it into tacos or burritos, pile it over tortilla chips for loaded nachos, or even use it as a filling for empanadas. Its adaptability makes it an excellent go-to recipe whether you’re cooking for a casual family dinner, hosting a Mexican-themed party, or meal-prepping for the week ahead.

The Origins of Carne Picada

Carne Picada has its roots in Mexican home cooking, where resourcefulness and flavor go hand-in-hand. Traditionally, families used affordable cuts of beef, often chuck roast or round steak, cut into small cubes or minced to make them easier to cook until tender. Slow simmering with bold spices, onions, tomatoes, and peppers transformed these economical cuts into flavorful, melt-in-your-mouth dishes.

Over time, Carne Picada became a staple in Tex-Mex cuisine as well, adapting to regional tastes and ingredients. While the classic Mexican version focuses on smoky, earthy spices like cumin, chili powder, and oregano, Tex-Mex versions might introduce extra tomato richness, jalapeños, or even a bit of sweetness from roasted peppers.

Choosing the Right Beef for Carne Picada

The type of beef you choose will greatly influence the final flavor and texture of your Carne Picada. The most common choice is beef chuck roast, which has the perfect balance of meat and fat to become tender and juicy during slow cooking. Other good options include bottom round roast, top round, or even flank steak if you want a leaner version.

The key is cutting the beef into small cubes, about ½ to 1 inch in size. This allows the meat to cook more evenly, absorb the sauce, and become incredibly tender without requiring hours in the pot. If your local butcher offers pre-cut Carne Picada meat, it can save you time but be sure to still trim any excess fat for a cleaner dish.

Flavor Foundations – Spices and Aromatics

A good Carne Picada starts with building flavor from the very first step. Browning the beef in a hot pan not only seals in its juices but also develops a deep, savory crust that enriches the entire dish. From there, onions and bell peppers bring natural sweetness and a pop of color, while garlic adds aromatic depth.

The seasoning blend is where the magic happens. Cumin lends a warm, earthy tone; smoked paprika adds richness and a subtle smokiness; chili powder brings gentle heat; and oregano provides herbal freshness. Tomato paste and canned diced tomatoes create a rich, tangy base that melds beautifully with the beef and spices.

If you want extra heat, you can incorporate jalapeños or chipotle peppers in adobo sauce, which will give the dish a smoky, spicy kick. For a milder version, stick to sweet peppers and adjust the chili powder to taste.

Cooking Method – Low and Slow for Maximum Flavor

While Carne Picada can be prepared relatively quickly in a skillet, its best flavor emerges when cooked low and slow. This allows the beef fibers to break down, turning even the toughest cuts into fork-tender morsels. The slow simmer also lets the sauce thicken naturally, concentrating the flavors into a savory, slightly tangy gravy that coats each bite.

If you’re short on time, a pressure cooker or Instant Pot can cut cooking time significantly while still delivering delicious results. On the other hand, if you have several hours to spare, a slow cooker is a fantastic option for a hands-off cooking process. Simply brown the meat, sauté the vegetables, and let the appliance do the rest.

Serving Suggestions – Endless Possibilities

One of the biggest perks of Carne Picada is its adaptability. Here are a few serving ideas:

• Over Rice: A classic and comforting way to serve Carne Picada. White rice, Spanish rice, or even cilantro-lime rice works beautifully.

• In Tacos: Spoon the beef into warm corn or flour tortillas, top with fresh cilantro, onions, avocado slices, and a squeeze of lime.

• For Burritos: Roll it up with beans, rice, cheese, and salsa for a filling meal.

• Over Nachos: Layer tortilla chips with Carne Picada, shredded cheese, jalapeños, and sour cream.

• With Mashed Potatoes: A fusion twist, serve it over creamy mashed potatoes for a comforting, hearty dinner.

• In Empanadas: Use as a flavorful filling along with cheese or beans.

For side dishes, consider refried beans, elote (Mexican street corn), guacamole, or a fresh tomato and cucumber salad to balance the richness of the beef.

Storing and Reheating

Carne Picada stores wonderfully, making it ideal for meal prep. Once cooled, place leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions for up to 3 months.

To reheat, gently warm on the stovetop over medium heat, adding a splash of beef broth or water to loosen the sauce if it has thickened too much. In the microwave, heat in short intervals, stirring in between to ensure even warming.

Customizing Your Carne Picada

One of the best parts about cooking at home is making the dish your own. Here are a few customization ideas:

• Add More Vegetables: Mushrooms, zucchini, or corn can be added for more texture and color.

• Spice It Up: Use serrano peppers, cayenne, or chipotle for extra heat.

• Make It Smokier: Swap regular paprika for smoked paprika and add a dash of liquid smoke.

• Go Fresh: Stir in fresh cilantro, lime juice, or diced tomatoes just before serving for a burst of freshness.

• Make It Creamy: Add a dollop of sour cream or crema for a rich, tangy finish.

Why You’ll Love This Dish

Carne Picada is everything you want in a comforting beef recipe, it’s rich, flavorful, budget-friendly, and endlessly versatile. The combination of tender beef, smoky spices, sweet peppers, and a savory tomato-based sauce makes it both hearty and deeply satisfying. It’s a dish that works just as well for casual weeknight dinners as it does for feeding a crowd at gatherings.

It’s also incredibly forgiving. Whether you cook it on the stove, in a slow cooker, or in an Instant Pot, the results are consistently delicious. Plus, the leftovers taste even better the next day as the flavors continue to develop, making it a smart choice for busy schedules.

Conclusion

Carne Picada with Peppers and Onions is more than just a meal, it’s a celebration of bold flavors, comforting textures, and the beauty of slow-cooked food. Rooted in tradition yet adaptable to modern tastes, this dish offers something for everyone. Whether you serve it in tacos, over rice, or straight from the skillet with warm tortillas, Carne Picada has a way of bringing people together at the table.

It’s the kind of recipe you’ll make once and find yourself coming back to again and again, not just because it’s easy and budget-friendly, but because it’s irresistibly delicious. So, grab your skillet, gather your spices, and let the mouthwatering aroma of Carne Picada fill your kitchen.