Slow-Cooked Carne Picada Recipe
Prep Time:
8 minutes
Cook Time:
2 hours, 5 minutes
Servings:
4 Servings
stew and cheese on tortilla
Ingredients
  • 1 (2-pound) chuck roast, fat removed and cut into ½-inch pieces
  • 1 + 1 ½ teaspoons sea salt, divided
  • 3 tablespoons all-purpose flour
  • 2 tablespoons avocado oil
  • 1 small onion, diced
  • 1 Anaheim pepper, diced
  • 1 (28-ounce) can fire-roasted tomatoes
  • 4 cloves garlic, minced
  • ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon freshly ground black pepper
Directions
  1. Preheat the oven to 300 F.
  2. Add the beef to a large bowl. Season with 1 teaspoon salt.
  3. Add flour to the beef and mix well to combine.
  4. Place the oil in a large frying pan over medium-high heat.
  5. Add the beef and sear on both sides until lightly browned, working in batches if necessary.
  6. Place the browned beef in a Dutch oven.
  7. Add the onions and Anaheim peppers to the frying pan and saute for 1 minute.
  8. Add to the Dutch oven.
  9. Add tomatoes, spices, and remaining salt to the Dutch oven. Stir.
  10. Cover the pot and place in the oven. Cook for 2–3 hours, until the meat is tender.
  11. Serve with beans and rice or spoon into tortillas, if desired.