The Best Saucy Braised Carne Picada Recipe That’ll Wow Everyone

Crafting a saucy braised carne picada brings comfort to any dinner table with minimal effort.

Tender meat simmers slowly, releasing rich aromas that fill your kitchen.

Peppers and onions meld beautifully, creating layers of robust flavor.

Mexican-inspired seasonings infuse each bite with warmth and depth.

Slow cooking transforms simple ingredients into a spectacular meal.

Weekend warriors and busy home cooks will appreciate this straightforward approach.

Dive into this hearty dish that promises satisfaction in every delicious spoonful.

Why Saucy Braised Carne Picada With Peppers And Onions Is So Flavorful

• Savor Hearty Comfort: Dive into a rich, saucy beef dish that wraps you in warm, satisfying flavors perfect for cozy meals.
• Master Simple Cooking Techniques: Learn professional-level braising with easy steps that transform tough beef cuts into tender, mouthwatering bites.
• Versatile Meal Transformer: Enjoy incredible flexibility by serving this delicious carne picada over rice, tucked into tacos, or stuffed inside quesadillas for endless delectable options.
• Crowd-Pleasing Family Favorite: Create a crowd-winning recipe that appeals to both adults and kids with its delicious, approachable ingredients and crowd-pleasing taste profile.

What Goes In Saucy Braised Carne Picada With Peppers And Onions

• Beef Cubes: A tender and flavorful protein that becomes melt-in-your-mouth delicious when braised with spices and sauce.

• Flour, Salt, Pepper: A simple seasoned coating that helps create a golden-brown crust and adds subtle flavor to the beef.

• Bell Peppers, Onions: Colorful and aromatic vegetables that provide sweetness and depth to the braised dish.

• Blended Sauce Components: A smooth and flavorful liquid mixture that infuses the meat with rich, complex tastes during the braising process.

• Vegetable Oil: A neutral cooking fat that helps sear the meat and prevent sticking in the Dutch oven.

How To Cook Saucy Braised Carne Picada With Peppers And Onions

Step 1: Prepare Beef Coating

Create a delicious seasoning blend by mixing flour, salt, and pepper. Gently coat each beef cube, ensuring complete coverage for maximum flavor.

Step 2: Sear Beef to Golden Perfection

Heat oil in a Dutch oven over medium-high heat. Brown beef cubes in batches, cooking each side for about 5 minutes until a beautiful golden crust forms.

Remove browned beef and set aside.

Step 3: Craft Signature Sauce

Combine all sauce ingredients in a blender.

Pulse and blend until you achieve a smooth, velvety consistency that will make your taste buds dance.

Step 4: Sauté Colorful Vegetables

In the same Dutch oven, add a splash of oil.

• Sliced bell peppers
• Chopped onions

Cook for 5-7 minutes until onions become translucent and slightly caramelized.

Step 5: Build Flavor Layers

Pour the blended sauce into the pan, scraping up all those delicious browned bits from the bottom.

Carefully return the seared beef to the pot.

Step 6: Slow Simmer Magic

Bring the mixture to a gentle simmer.

Cover and cook on medium-low heat for 1 hour, allowing the flavors to meld and the meat to become tender.

Step 7: Sauce Reduction

Remove the lid and continue cooking for an additional 15 minutes.

This helps thicken the sauce and intensify the flavors. Taste and adjust seasoning as needed.

Step 8: Serve and Enjoy

Dish up this mouthwatering carne picada over steamed rice, tucked into warm tortillas, or as a filling for quesadillas and burritos. Get ready for a flavor explosion!

Tips To Get Saucy Braised Carne Picada Just Right

• Coat beef thoroughly in seasoned flour to create a delicious golden crust that locks in flavor and helps thicken the sauce.
• Sear beef in batches to prevent overcrowding, ensuring each piece browns beautifully and develops deep, rich caramelization.
• Blending sauce ingredients creates a smooth, consistent texture that coats the meat evenly and enhances overall taste profile.
• Allow slow cooking to tenderize tough beef cuts, transforming them into melt-in-your-mouth meat with intense, developed flavors.
• Store leftovers in airtight containers for up to 3-4 days, as the dish often tastes even better the next day after flavors meld together.

Tasty Variations For Saucy Braised Carne Picada With Peppers And Onions

• Spicy Chipotle Carne Picada: Replace tomato sauce with chipotle peppers in adobo for a smoky, fiery kick. Increase heat by adding extra cayenne or red pepper flakes.
• Mediterranean Herb Beef: Swap traditional spices with oregano, thyme, and rosemary. Use white wine instead of broth and add kalamata olives for a Mediterranean flair.
• Coconut Curry Carne Picada: Introduce coconut milk and curry powder to transform the dish into an Indian-inspired creation. Garnish with fresh cilantro and serve over basmati rice.
• Green Chile Carne Picada: Incorporate roasted green chiles and swap tomato sauce for green enchilada sauce. Add a touch of cumin and serve with tomatillo salsa for extra zest.

Perfect Pairings For Saucy Braised Carne Picada With Peppers And Onions

• Pair with Crisp Mexican Lager: A light, refreshing beer like Modelo Especial or Pacifico cuts through the rich, savory meat and balances the spicy sauce perfectly.
• Complement with Zesty Cilantro-Lime Rice: Prepare rice with fresh cilantro and lime juice to enhance the dish's vibrant Mexican flavors and provide a bright, tangy counterpoint.
• Serve with Creamy Avocado Salsa: Blend ripe avocados, fresh tomatoes, jalapeños, and lime juice to create a cool, smooth sauce that mellows the hearty braised beef and adds freshness.
• Match with Robust Red Wine: Choose a medium-bodied Spanish Tempranillo or Argentine Malbec to stand up to the deep, intense flavors of the carne picada and complement its robust meaty profile.

How To Store Saucy Braised Carne Picada With Peppers And Onions Right

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Transfer cooled carne picada to freezer-safe containers or zip-lock bags. Freeze for 2-3 months. Remove excess air to prevent freezer burn.
• Microwave Reheat: Place portion in microwave-safe dish. Cover with damp paper towel. Heat in 30-second intervals, stirring between each, until steaming hot.
• Stovetop Reheat: Pour into skillet over medium-low heat. Add splash of broth or water to prevent drying. Stir occasionally until thoroughly warmed, about 5-7 minutes.

Saucy Braised Carne Picada With Peppers And Onions FAQs

• What cut of beef works best for this recipe?

Chuck roast or beef stew meat are ideal because they’re tough cuts that become tender and flavorful when braised slowly over low heat.

• Can I make this dish spicier?

Absolutely! Add diced jalapeños, increase the amount of chili powder, or include a dash of hot sauce in the blended sauce to boost the heat level.

• Is this recipe gluten-free?

No, the recipe uses wheat flour to coat the beef. For a gluten-free version, substitute the all-purpose flour with cornstarch or gluten-free flour blend.

• How do I prevent the meat from becoming tough?

Brown the meat in batches, cook at a low simmer, and ensure there’s enough liquid in the pot to keep the meat moist throughout the braising process.

Saucy Braised Carne Picada with Peppers and Onions Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 35 minutes
• Yield: 6 1x

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Description

Delicious Saucy Braised Carne Picada dances with robust Mexican flavors, blending tender beef and colorful peppers into a hearty meal. Savory spices and slow-cooked techniques invite you to savor each rich, comforting bite of this authentic southwestern delight.

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Ingredients

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Meat:

• 2 pounds chuck roast, excess fat removed, cut into 1-inch cubes

Spices and Seasonings:

• 1.5 tablespoons all-purpose flour
• 0.5 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried Mexican oregano
• Salt and pepper to taste

Vegetables and Sauce Ingredients:

• 5 cloves garlic, peeled
• 1 red bell pepper, stem and seeds removed
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 0.25 yellow or white onion
• 0.75 yellow or white onion, thinly sliced
• 0.25 cup fresh cilantro
• 1 (6-ounce) can tomato paste
• 3 cups beef broth

Oils:

• 2 tablespoons neutral oil (canola or avocado), plus more as needed
• 1 tablespoon neutral oil

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Instructions

1. Coat beef cubes thoroughly with seasoned flour mixture, ensuring even coverage.
2. Preheat Dutch oven to medium-high heat and sear beef in batches, creating a golden-brown exterior for about 5 minutes per side.
3. Pulse sauce ingredients in a blender until achieving a silky, uniform consistency.
4. Without cleaning the Dutch oven, sauté sliced peppers and onions until vegetables soften and onions turn translucent, approximately 6-7 minutes.
5. Deglaze the pan with blended sauce, scraping up caramelized meat fragments from the bottom of the pot.
6. Reintroduce seared beef to the vegetable and sauce mixture, ensuring all pieces are evenly coated.
7. Reduce heat to medium-low, cover the Dutch oven, and allow the braising process to tenderize the meat for 60-70 minutes.
8. Remove lid and continue cooking for an additional 15-20 minutes to concentrate flavors and thicken the sauce.
9. Taste and adjust seasoning as needed, ensuring a balanced and rich flavor profile.
10. Serve immediately over warm rice or as a filling for traditional Mexican-style tacos, quesadillas, or burritos.

Notes

• Choose lean beef cuts like sirloin or round for a healthier version of this hearty dish.
• Marinate beef overnight in a mixture of citrus and spices to enhance tenderness and flavor depth.
• Use gluten-free flour or cornstarch for coating to make the recipe suitable for those with gluten sensitivities.
• Experiment with different pepper varieties like poblano or anaheim for subtle variations in spice and taste profile.

• Prep Time: 10 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg