carne picada

2014-05-22 a.o.

These stews use smaller than bite-size pieces of thin-cut steak.
This method is very popular in Mexico, but not unique to that country.

Bistec = steak;
Carne picada, picado de carne = chopped meat. The term is also used for ground meat.
Carne asada = stir-fried meat, a popular item with street vendors.

Picado de carne is the minced beef stew equivalent of Ground Meat with Onions, a basic recipe from which so many others are derived. For Marielos, this is comfort food, the taste of home. Small-cut steak is stewed in onions and tomatoes. Because the pieces are quite small and the meat is better quality, it doesn’t take nearly as long as a regular stew. 

These are moist-cooked stews. You can simmer them down until they are completely dry, but that is not generally the idea. For dry-cooked minced meat, see Carne Asada.


This is what you need for 2 servings:

  • ½ lb. thin-cut chuck steak
  • olive oil
  • 2 small onions, chopped small
  • 4 plum tomatoes, diced
  • 1 jalapeño pepper
  • S&P
Pic1: carne picada - 2018-05-03


Pic2: ingredients
Pic3: onions
Pic4: chopped meat


Pic5: add tomatoes, stew
Pic6: all done - 2014-05-22
Pic7: served with refried beans and avocado - 2018-08-15


with extra peppers

Pic8: with green bell peppers
Pic9: with sweet mini-peppers - 2014-10-01
Pic10: served with scalloped potatoes - 2014-10-01