Slow-Cooked Carne Picada with Anaheim Peppers
Tender beef stew with roasted tomatoes, cumin, and smoked paprika. This oven-braised carne picada features chuck roast slowly cooked until fork-tender in a rich chile-spiced sauce. The Anaheim peppers add gentle heat and sweet notes, balanced by ancho powder and Mexican oregano. Serve over rice and beans for weeknight comfort, or use as a filling for soft tortillas at casual family dinners and potlucks. This version emphasizes whole spices and avocado oil for cleaner flavor than traditional versions relying on lard.
Ingredients
- 2 pound chuck roast, fat removed and cut into 1/2-inch pieces
- 1 teaspoon sea salt, for seasoning beef
- 1 ½ teaspoon sea salt, for sauce
- 3 tablespoon all-purpose flour
- 2 tablespoon avocado oil
- 1 small onion, diced
- 1 Anaheim pepper, dicedpoblano pepper1:1pepper
slightly more smoke, similar sweetness
- 28 ounce fire-roasted tomatoes, cannedcrushed tomatoes1:1tomato
omit smoky depth; add 1/4 teaspoon smoked paprika
- 4 clove garlic, minced
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chile powder
- 2 teaspoon Mexican oregano
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 300 F.
- 2
Season beef with 1 teaspoon salt, add flour, and mix until coated.
- 3
Heat oil in a large frying pan over medium-high heat.
- 4
Sear beef in batches until lightly browned on both sides.
- 5
Transfer beef to a Dutch oven.
- 6
Saute onion and Anaheim pepper in the frying pan for 1 minute.
- 7
Add vegetables to the Dutch oven with tomatoes, cumin, smoked paprika, ancho chile powder, Mexican oregano, black pepper, and remaining salt.
- 8
Stir to combine, cover, and braise in the oven until meat is tender.
Tips
Sear beef in batches to avoid overcrowding the pan, which steams rather than browns the meat and develops the crust.
If Anaheim peppers are unavailable, use poblano or mild bell peppers for similar sweetness without extreme heat.
The stew deepens in flavor after resting overnight in the refrigerator; reheat gently on the stovetop or in a 325 F oven.
Good to Know
Transfer to an airtight container and refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
Prepare through the braising step, cool, and refrigerate overnight. The flavors meld and intensify; reheat gently in a 325 F oven or on the stovetop.
Spoon over white or cilantro rice with black beans on the side. Alternatively, serve in warm flour or corn tortillas with shredded cheese, diced onion, and fresh cilantro.
Common Mistakes
Do not skip searing the beef to avoid a pale, steamed texture and loss of deep savory flavor.
Do not skip the flour coating to avoid a thin sauce that doesn't cling to the meat.
Do not exceed 325 F oven temperature to avoid tough, stringy beef instead of tender shreds.
Substitutions
slightly more smoke, similar sweetness
FAQ
Can I use a slow cooker instead of the oven?
Yes. Sear the beef and saute the vegetables as directed, then transfer to a slow cooker on low for 6-8 hours or high for 3-4 hours. The result will be slightly less concentrated in flavor due to moisture retention.
What if I don't have Anaheim peppers?
Poblano peppers are the closest substitute and will add similar sweetness. Bell peppers work too but lack depth. Avoid adding extra heat unless using a hotter pepper, as the ancho and smoked paprika provide the primary spice balance.
How long can I keep carne picada in the freezer?
Up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator, then reheat gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching.