Authentic Carne Picada: Tender, Flavorful Skirt Steak (Print Version)

Authentic Carne Picada Recipe - Discover tender, flavorful skirt steak simmered with peppers and onions. A family favorite, perfect for tacos or bowls.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 2 lbs skirt steak or sirloin, trimmed and cut into 1/2-inch cubes
02 - 1 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 3 Roma tomatoes, diced

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 1 jalapeño, seeded and minced (optional, for less heat)
09 - 2 cups beef broth (low sodium preferred)
10 - 1 tsp ground cumin
11 - 1/2 tsp dried oregano (Mexican oregano if possible)
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup fresh cilantro, chopped
14 - Lime wedges, for serving

→ Optional Sides

15 - Warm corn or flour tortillas
16 - Cooked rice
17 - Avocado slices or guacamole
18 - Sour cream or cotija cheese

# Instructions:

01 - First things first, let's get that skirt steak ready for our Authentic Carne Picada Recipe. Trim any excess fat, but don't go crazy; a little fat means flavor! Cut it into small, bite-sized pieces, about 1/2-inch cubes. This is where I always make sure my knife is super sharp; it makes the job so much easier and safer, honestly. Season generously with salt and pepper right before you cook it. You want to see that beautiful pink meat ready for the pan, knowing it's about to get real tasty.
02 - Heat a little oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When it's shimmering, add the beef in batches. Don't crowd the pan, or it'll steam instead of sear—that's where I made my smoky kitchen mistake! You want a nice, deep brown crust on all sides. This step is crucial for flavor, so take your time. You should hear that satisfying sizzle and smell the meat caramelizing. Once browned, remove the beef and set aside, leaving those flavorful bits in the pot.
03 - In the same pot, add a touch more oil if needed. Toss in your chopped onions, bell peppers, and jalapeño. Sauté them until they start to soften and become fragrant, about 5-7 minutes. Oh, the smell here is just heavenly, a mix of sweet and a tiny bit spicy! This is where you build the foundation of flavor for your Authentic Carne Picada Recipe. Don't rush it; let those veggies get happy and translucent.
04 - Now, add the minced garlic to the pot and cook for just a minute until fragrant—don't let it burn, that's a sad, bitter flavor! Stir in the diced Roma tomatoes, cumin, and dried oregano. Let this simmer for about 5-7 minutes, allowing the tomatoes to break down and release their juices. You'll see the sauce starting to form, a beautiful, rustic base for our carne picada. I love how the spices bloom here, really filling the kitchen with warmth.
05 - Return the seared beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 1.5 to 2 hours. This is the magic part where the tough skirt steak transforms into incredibly tender, fall-apart goodness. I sometimes peek in and stir, seeing that rich, dark sauce forming. This slow cooking is what makes an Authentic Carne Picada Recipe so satisfying.
06 - Once the beef is fork-tender, give it a taste and adjust seasonings if needed. Stir in a generous handful of fresh cilantro right before serving. The vibrant green against the rich red sauce looks amazing! Serve your Authentic Carne Picada Recipe hot with lime wedges on the side. The final result should be rich, savory, and incredibly comforting, smelling of all those wonderful spices and tender beef.

# Notes:

01 - Always sear the meat in batches, overcrowding the pan leads to steaming, not browning. I learned that the hard way!
02 - Don't skimp on the simmering time; that's what makes the skirt steak truly tender. Patience pays off here.
03 - A good squeeze of fresh lime at the end brightens everything up, don't skip it!
04 - For a deeper flavor, use a cast-iron Dutch oven; it distributes heat so evenly.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring spoons/cups

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 10-15g
Protein: 35-40g

Back