The Best Carne Picada Recipe | Prepped In 10 Minutes
This carne picada is fall-apart tender and incredibly rich in flavor. The recipe comes together with simple, easy-to-find ingredients and can be made on the stovetop, slow cooker, or instant pot. It's an amazing addition for standout tacos, quesadillas, and burrito bowls!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 1/2 hours
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
2 pounds Bottom Round Roast, cubed
Salt and Pepper
2 tbsp. Olive Oil
1/2 cup Celery, chopped
1/2 cup Carrots, chopped
1/2 cup Red Onion, chopped
1 1/2 cup Canned Crushed Tomatoes
2 Thyme Sprigs
2 Bay Leaves
2 cups Beef Stock
Instructions
- Heat a Dutch oven over medium-high heat on the stovetop.
- Season the meat with salt and pepper and sear it in the Dutch oven with olive oil for a few minutes until golden on every side.
- Remove from the pot.
- Add the celery, carrots and red onion to the Dutch oven and cook for 10 minutes.
- Add the meat back to the pot and add the crushed tomatoes.
- Add the thyme, bay and beef stock.
- Lower the temperature to medium, cover and cook for 1 hour, or until the meat is soft (if it gets too dry you can add a bit more stock).
Nutrition
- Serving Size: 1 serving
- Calories: 549
- Fat: 26
- Carbohydrates: 9
- Fiber: 3
- Protein: 62
Find it online: https://www.thedietchefs.com/carne-picada-recipe/