If you have spent much time in Aldis, you've probably seen a thinly sliced beef that almost looks like ground beef. It is called Carne Picada which literally translates to chopped meat. Aldis always carries this unique meat in their meat section.
In this recipe it turns into delicious meat with a few Mexican herbs and spices braised in a tomato pepper sauce.
Once cooked, it can be served over rice or black beans, used in a tacos, burrito bowls, fajitas, and quesadillas.
Most often it is cut from the bottom round, chuck roast, or chuck steak.
1 1/2 pounds carne picada or
bottom round roast cut into small pieces
1 small onion chopped
3 garlic cloves minced
1 red bell pepper diced
1 green bell pepper diced
10 ounces fire roasted diced tomatoes and green
chilies, undrained
1/2 cup beef broth, more as
needed
Directions
In
a small bowl, add the cornstarch and seasonings and stir to blend completely. Then
sprinkle the mixture over the meat and toss to coat.
In
a dutch oven or pot, heat 1 tablespoon of oil over medium-high heat.
Add
the beef and sear for about 3-5 minutes on both sides. Then remove and place on
plate.
Lower
the heat to medium and add the diced onions and garlic and cook for for 2-3
minutes until the onion begin to soften. Then add in the diced bell peppers and
sauté for an additional 3-4 minutes.
Add
the cooked steak back to the pot and add the tomatoes and the beef broth and
stir to combine completely.
Bring
to a boil. Then reduce the heat to low, and simmer uncovered for 20 minutes,
stirring occasionally, until the steak is tender. Add ¼ cup more beef broth if
the liquid cooks down more than you'd like.
Garnish
with chopped cilantro and serve in a bowl with rice with beans or in tortillas.
Top with your choice of sour cream, cheese, salsa, diced avocado or guacamole,
jalapenos.
