Carne picada translates to chopped meat. It can also be referring to ground beef sometimes(carne molida). Most days I chop my own beef for carne picada. And I do it mostly because I cannot find prepacked this way. So when I found it recently, I didn’t hesitate to purchase it. My twist on this carne picada recipe is the ingredients I chose. I used the exact same ingredients for my family’s recipe for chicken tamales, minus the chicken, of course. The jalapeños en vinagré(pickled jalapeños) plus the brine they come in, are a key ingredient for this recipe. And I already know the chicken version is delicious, so why not beef?
Must Have Sides and Tortillas!
Mexican-Style Rice a must side dish!
Flour Tortillas to scoop up all that tasty goodness!
Frijoles go hand in hand with rice!
My most favorite way to serve carne picada is simple. A side of Mexican-style rice and frijoles de la olla. To me, this is comfort food. As long as there are homemade flour tortillas too!
Carne Picada Con Verduras (Beef and Vegetables)
Ingredients
Ingredients
- Grapeseed or olive oil
- 2 pounds carne picada, chopped beef chuck or top round
- Kosher salt to taste
- Fresh cracked pepper to taste
- 1 1/2 cups potatoes diced
- 1 1/2 cups carrots diced
- 1 cup onions diced
- 4 cloves of garlic minced
- 5 roma tomatoes roughly chopped
- 1 cup water
- 1/4-1/3 cup jalapeño brine
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/3 cup pickled jalapeño finely chopped
Instructions
Directions
- In a large pot, preheat 3 tablespoons of oil to medium for 3 minutes. Once hot, add the beef and season generously with kosher salt and fresh cracked pepper. Brown the meat, turning as needed, for 6-7 minutes.
- To the meat, add the onions, garlic, carrots and potatoes. Stir well to combine and saute for 5-6 minutes.
- In the meantime, transfer the tomatoes to the blender. Add the water, jalapeño brine, cumin and oregano. Blend on high until smooth. Pour into pot with meat and vegetables. Stir well to combine. Taste for salt and mix in the pickled jalapeños that were reserved. Continue simmering for 15-18 minutes, making sure vegetables are fork tender. If you like a thicker sauce, continu
Notes
I am sorry I do not have a photo available of the meat out of the package. I thought I took one, but I could not find it anywhere in my picture files! When I buy more carne picada, I will add it to the post. Here is the link to my family’s chicken tamal recipe using all of the same ingredients as I did for the carne picada.
Tamal de Pollo https://pinaenlacocina.com/my-familys-chicken-tamales/
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The carne picada with veges is a great recipe! Long story, but I bolluxed the first part by coating the beef in four, salt and pepper before browning it. I didn’t have jalepenio pickle sauce or cider vinegar, but did have dill pickle juice which I used instead. For the heat I used a tsp of ancho chili and a TBS of sircha. Also bc of the flour, added an additional 1/2 cup of water and all the juice in the can of roma tomatoes. The result was a creamy version of the original recipe and it was bliss. Thank you for supplying the recipe!
Sounds like a delicious beef stew with Barry! Thank you for the feedback!
I’m making this right now as I type… Is this recipe also called ‘Picadillo”? My mom makes picadillo like this but it’s more of a red colored broth. Greetings from California!
Well technically, it can be picadillo, but I used chopped beef(carne picada) not ground beef in this recipe. I have my mom’s picadillo recipe on the blog. Mom only added fresh blended tomato to her picadillo. Saludos from Northern California!