Minced Meat
A vibrant and flavorful Mexican-style carne picada dish that combines mouthwatering beef with a medley of aromatic spices and fresh vegetables, perfect for any meal.
Ingredients
Meat and Broth
- 3 pounds carne picada (or bottom round roast cut into small bite-sized pieces) This succulent beef serves as the dish's foundation, tender and rich in flavor.
- 1 cup beef broth Provides moisture while enhancing the beef’s flavor.
Oils and Thickening
- 2-3 tablespoons avocado oil Perfect for frying, lending a hint of nuttiness.
- 1 tablespoon cornstarch Helps to thicken the sauce.
Spices
- 2 teaspoons salt Essential for enhancing the flavors.
- 1 teaspoon black pepper Adds mild heat and depth.
- 1 tablespoon ground cumin Brings warm, earthy sweetness.
- 2 teaspoons chili powder Adds warmth and a slight kick.
- 1 1/2 teaspoons cayenne pepper For those who enjoy a bit more heat!
- 1 1/2 teaspoons garlic powder Adds aromatic depth.
- 1 1/2 teaspoons ground coriander Offers a citrusy note.
- 1 teaspoon ground oregano Provides a slightly minty flavor.
- 1 teaspoon smoked paprika For that delicious, smoky undertone.
Vegetables
- 1 large sweet onion (chopped) Sweetness complements the spices.
- 6 cloves garlic (minced) Adds a zesty punch.
- 1 large red bell pepper (chopped) Adds both texture and color.
- 1 large green bell pepper (chopped) Brings greenery and balances sweetness.
- 2 10-ounce cans Rotel fire roasted diced tomatoes with green chilies (undrained) Adds juiciness and smoky flavor.
Garnish
- Fresh chopped cilantro for garnish Adds freshness and a pop of color.
Instructions
Preparation
- In a large Dutch oven, heat 1 tablespoon of avocado oil over medium-high heat until shimmering.
- In a small bowl, combine the cornstarch, salt, black pepper, cumin, chili powder, cayenne, garlic powder, coriander, oregano, and paprika. Mix well.
- Sprinkle the seasoning mix over the carne picada, ensuring each piece is evenly coated.
Cooking
- When the Dutch oven is hot, work in batches to sear the beef until browned on both sides (about 3-5 minutes). Transfer to a plate.
- Lower the heat to medium, add more oil as needed, and then add chopped onions and minced garlic. Sauté for 2-3 minutes until the onions soften and become translucent.
- Mix in chopped red and green bell peppers and sauté for an additional 1-2 minutes.
- Return the seared beef to the Dutch oven. Add the canned tomatoes (with their juices) and beef broth. Stir until everything is well mixed, then bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking, and ensure there’s enough liquid in the pot. If you prefer it saucier, add an additional 1/4-1/2 cup of beef broth as needed.
- Adjust seasonings if necessary, garnish with fresh chopped cilantro, and serve hot with various accompaniments.
Notes
Consider adding jalapeños for extra heat or black beans for protein. Let the dish sit after simmering for flavors to meld. Substitute your favorite spice blends or fresh herbs as desired.