March 31, 2026

Carne Picada Tacos, Slow Roasted

 

Serves: 6 - 8 | Cook Time: 45 min

Ingredients:Seasoning Blend

  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Ground Cumin
  • 2 tsp. Chili Powder
  • 2 tsp Salt
  • 1½ tsp. Garlic Powder
  • 1½ tsp. Ground Coriander
  • 1 tsp. Paprika
  • 1 tsp. Oregano
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Black Pepper

Main

  • 2 Tbsp. Olive Oil (divided)
  • 3 lb Carne Picada
  • 1 Large Onion, chopped
  • 6 Garlic Cloves, minced
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 2 (10 oz) Cans Rotel fire-roasted diced tomatoes with green chilies, undrained
  • 1 Cup Beef Broth (plus more as needed)
  • Chopped Cilantro (for garnish)

Directions:

  1. In a small bowl, mix together all seasoning blend ingredients.
  2. Sprinkle seasoning over beef and toss to coat evenly.
  3. Heat 1 Tbsp olive oil in a large Dutch oven over medium-high heat.
  4. Brown Carne Picada. Remove and set aside. Add remaining oil as needed for additional batches.
  5. Reduce heat to medium. Add onion and garlic; cook 2–3 minutes until softened.
  6. Add bell peppers and sauté 3–4 minutes.
  7. Return beef to pot. Stir in tomatoes and beef broth.
  8. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until beef is tender. Add additional broth (¼ cup at a time) if needed.
  9. Serve garnished with chopped cilantro.

Serving Suggestions

*Serve in bowls over rice and beans or in warm tortillas. Top with shredded cheese, salsa, diced avocado or guacamole, and jalapeños.

*This is a great make-ahead recipe—let it simmer on the stove to allow the flavors and seasonings to fully develop.

Written by info tangen draw