Slow-Cooked Carne Picada Recipe

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced bell pepper and fire-roasted tomatoes; cook for another 5 minutes until softened.

Season with cumin, oregano, salt, and black pepper; stir to combine.

Add beef chuck to the pot; brown on all sides, about 5-7 minutes.

Pour in beef broth and add bay leaves; bring to a simmer.

Cover and reduce heat to low; cook for 2-3 hours until beef is tender.

Remove beef from pot and shred with two forks; return to the pot.

Stir in chopped cilantro and lime juice; adjust seasoning if necessary.

Serve hot with warm tortillas on the side.

Equipment Needed

Dietary

Allergens