Sabrina's Carne Picada

Carna picada was a staple in the house when I lived with a Mexican family in Guadalajara in 1990. It
was my favorite meal she made. We ate it mostly with rice, then used the rest as leftovers in tacos the following days. I always knew it was picada day because you could smell it from down the street. 

Photo from Dinner
Then Dessert

It's a surprisingly easy recipe to make that results in mouthwatering flavors. The ingredients for this recipe most have in their home. You may have to actually buy the beef, but the rest we all usually have in the pantry. 

I've made carne picada before and claimed it a favorite. The one I made from Hola Jalapeno is still my favorite. 

This recipe was delicious though. My only "complaint" and I say that mildly, is that the chili powder is too strong of a flavor. I love chili powder, but like it to be just a hint and not a main flavor. It didn't stop me from eating this and loving it though. 

Sabrina's Carne Picada

Recipe from Dinner then Dessert

Serves 6

• 3 pounds bottom round roast
• 1/4 cup flour
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 2 teaspoons coarse ground black pepper
• 1 teaspoon cumin
• 29 ounces diced tomatoes
• 4 ounces diced green chilies
• 1 teaspoon sugar

Cut the beef roast into 1/2-inch cubes.

Mix the flour, chili powder, salt, black pepper, and cumin. Toss the meat with the flour and spice mixture.

Add vegetable oil to a large dutch oven on high heat. Add the beef in batches and brown, about 4-5 minutes per batch.

Add tomatoes, green chilis, and sugar to the pot with the beef. Stir to mix, cover and simmer on low heat for 90 minutes.

Serve in tacos, burritos, or over rice in burrito bowls.