A simple and delicious recipe for carne picada. Serve it in soft tacos, tacos dorados (fried tacos), burritos, quesadillas, or tostadas. Or as a main dish with a side of rice and beans.
- ¼ cup flour
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 ½ pounds round steak, cut into strips
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.
Prep time: 5 mins / Cooking time: 2 hrs 10 mins / Total time: 2 hrs 15 mins
Serving: 6 / Yield: –