Carne picada is a beloved Mexican dish that brings together tender, seasoned beef with vibrant peppers and onions for an absolutely irresistible meal. This quick and delicious carne picada recipe is perfect for weeknight dinners, meal prep, or feeding a crowd at your next gathering. The beauty of this dish lies in its simplicity and incredible flavor—just a few quality ingredients and proper technique create something truly spectacular.
The key to the best carne picada is starting with the right cut of beef. I recommend using sirloin steak, skirt steak, or flank steak, all of which have beautiful marbling and tender texture when sliced thin and cooked quickly over high heat. The meat is combined with sautéed bell peppers, onions, and tomatoes, all seasoned with cumin, garlic, and a touch of chili powder for authentic Mexican flavor.
What I love most about this carne picada recipe is how versatile it is. Serve it in warm flour tortillas as tacos, over creamy pasta, alongside rice and beans, or even over a bed of greens for a protein-packed salad. You can prep all your ingredients ahead of time and have dinner on the table in under 30 minutes—it’s that easy!
I’ve been making this carne picada recipe for years, and it’s become a family favorite. The combination of tender beef, caramelized vegetables, and warm spices creates layers of flavor that keep everyone coming back for more. Plus, it’s naturally gluten-free and packed with protein, making it a nutritious choice for any dietary preference.
For the best results, make sure your skillet or griddle is screaming hot before adding the meat. This creates a beautiful sear and locks in all those delicious juices. Don’t overcrowd your pan—work in batches if needed to ensure each piece gets that gorgeous caramelization. The vegetables should be tender but still have a bit of texture, so don’t let them cook too long.
This recipe easily feeds 4-6 people and comes together in about 25 minutes total. It’s perfect for meal prep, as it reheats beautifully and tastes even better the next day as flavors continue to develop. You can also freeze portions for quick meals later in the month.
If you’re looking for more delicious beef dishes, try our garlic shrimp scampi or shishito peppers for easy weeknight inspiration. For a complete Mexican meal, pair this with our chickpea salad for a fresh side. And if you’re in the mood for something creamy, check out our easy chicken alfredo recipe.
For more inspiration on beef dishes and cooking techniques, check out Serious Eats’ beef recipes or Bon Appétit’s beef collection. The New York Times Cooking also has wonderful Mexican beef preparations to explore.
Ingredients
- 1.5 lbs sirloin steak, skirt steak, or flank steak, sliced thin against the grain
- 3 tablespoons olive oil, divided
- 1 large yellow onion, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 4 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and fresh black pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Warm flour tortillas for serving
Instructions
- Pat your sliced beef dry with paper towels—this is crucial for getting a good sear. Season generously on both sides with salt and pepper.
- Heat a large skillet or griddle over medium-high heat until it’s smoking hot, about 2-3 minutes. You want this really hot!
- Add 1 tablespoon of olive oil to the hot skillet. Working in batches to avoid crowding, add the beef and cook for 1-2 minutes per side until golden brown and just cooked through. Transfer to a clean plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet.
- Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add the red and yellow bell peppers to the skillet and continue cooking for another 3-4 minutes until the peppers are tender-crisp, stirring occasionally.
- Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Add the ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper if using. Stir well to coat the vegetables and toast the spices for about 30 seconds.
- Pour in the diced tomatoes with their juices and stir to combine all ingredients. Let simmer for 2-3 minutes.
- Return the cooked beef and any accumulated juices to the skillet. Toss everything together and cook for 1-2 minutes to heat through and allow flavors to meld.
- Squeeze fresh lime juice over the carne picada and taste for seasoning. Adjust salt, pepper, and spices as needed.
- Transfer to a serving platter and garnish with fresh cilantro if desired. Serve immediately with warm flour tortillas, rice, beans, or your favorite accompaniments.
Pro Tips
- **Best Cuts of Beef**: Sirloin steak, skirt steak, and flank steak are ideal for carne picada because they’re flavorful and become tender when sliced thin and cooked quickly over high heat. Avoid tough cuts like chuck roast.
- **Slicing Against the Grain**: This is essential for tender carne picada. Look at the meat and identify the direction of the muscle fibers, then slice perpendicular to them. This breaks up the fibers and makes the meat more tender.
- **High Heat is Key**: Don’t skip the step of getting your skillet really hot. This creates a beautiful caramelized crust on the beef and locks in the juices. A cold skillet will result in tough, gray meat.
- **Don’t Overcrowd the Pan**: If you add too much meat at once, the temperature drops and the meat steams instead of searing. Work in batches and give each piece space.
- **Vegetable Texture**: Cook the peppers and onions until they’re tender but still have a slight firmness. Overcooking makes them mushy and less appealing.
- **Make-Ahead Tips**: You can prep all your ingredients (slice the meat, chop vegetables, measure spices) up to 4 hours ahead. Keep the meat refrigerated and bring to room temperature 30 minutes before cooking.
- **Storage**: Leftover carne picada keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.
- **Freezing**: This dish freezes beautifully for up to 2 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- **Serving Suggestions**: Serve in warm flour tortillas with guacamole, sour cream, and salsa. Or serve over rice with black beans, or as a filling for burritos and quesadillas. You can even serve it over pasta or salad.
- **Heat Level**: Adjust the spice level by increasing or decreasing the chili powder and cayenne pepper. Start with less if you’re sensitive to heat and add more to taste.
- **Lime Juice**: The fresh lime juice at the end brightens all the flavors and is not optional—it makes a huge difference in the final taste.
- **Cilantro**: Fresh cilantro adds authentic flavor, but if you’re not a fan, you can skip it or substitute with fresh parsley.
- **Wine Pairing**: This pairs beautifully with Mexican lagers, margaritas, or a crisp Sauvignon Blanc.
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