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MEXICAN FOOD MADE EASY–LET'S GO!
Carne Picada is one of our favorite family meal recipes with tender beef, fire-roasted tomatoes, poblano pepper, and spices it makes incredible tacos or as a main dish with rice. Awesome for meal prep!
INGREDIENTS
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 1-inch pieces
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano (preferably Mexican oregano)
2 medium poblano peppers, stemmed, seeded, and diced
1 large white onion, diced
2 jalapeños, diced (remove seeds if you are sensitive to heat)
6 cloves garlic, chopped
2-4 chipotle chiles in adobo, chopped (depending on how spicy you like things)
1 (14.5 ounce) can fire-roasted tomatoes
1 cup beef broth
Sour cream and chopped cilantro, for garnish (optional)
INSTRUCTIONS
Brown beef. Heat oil in a large, deep frying pan that is big enough to hold the meat. If you don't have a frying pan big enough use a large Dutch oven. Add beef, salt, cumin, and oregano and cook over medium-high heat, stirring occasionally, until beef is browned, about 8 minutes.
Saute veggies. Add poblanos, onion, jalapenos, garlic, and chipotles and continue cooking until veggies begin to soften, about 10 minutes more.
Braise. Add tomatoes and broth, bring to a boil then reduce heat to low, cover and simmer for 30 minutes. Remove lid and continue simmering until beef comes apart when pressed with a fork and sauce is thickened, about an hour and a half more.
Serve. Spoon over rice and top with sour cream and chopped cilantro or serve as tacos.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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