Carne Picada Con Verduras (Beef and Vegetables)

Simple and traditional dishes, like this carne picada con verduras(beef and vegetables), are prepared often in our house.

Course Beef, Main Course
Cuisine Mexican
Keyword Beef, Carne Picada
Servings 6 Servings



  • Grapeseed or olive oil
  • 2 pounds carne picada
  • Kosher salt to taste
  • Fresh cracked pepper to taste
  • 1 1/2 cups potatoes
  • 1 1/2 cups carrots
  • 1 cup onions
  • 4 cloves of garlic
  • 5 roma tomatoes
  • 1 cup water
  • 1/4-1/3 cup jalapeño brine
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/3 cup pickled jalapeño



  1. 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.
  2. To the meat, add the onions, garlic, carrots and potatoes. Stir well to combine and saute for 5-6 minutes.
  3. 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

Recipe Notes

If you prefer, you can eliminate the pickled jalapeños all together. Use fresh jalapeño and instead of the brine, you can substitute with some apple cider vinegar.