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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
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings



  • 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



  • 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


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.