Growing up, I remember the pungent aroma of garlic and cumin filling my grandmother’s kitchen, all while she gently browned the thin slices of beef. That smell, sharp and savory, always meant comfort and homecoming—like a delicious secret wrapped in tender bites. Today, I want to share a version that captures that nostalgic charm but with a twist that celebrates slow mornings and spontaneous gatherings.

Carne Picada isn’t just a simple stew; it’s a canvas ready to be seasoned with stories and moments. The sizzling sound of meat hitting the hot skillet, the splash of red wine, and the faint crackle of spices turning fragrant remind me that this dish is all about savoring life’s simpler pleasures. It’s about embracing the chaos of cooking, your favorite apron covered in bits of herbs and oil.

**WHY I LOVE THIS RECIPE?**

It connects me to my roots but still feels fresh and lively for any season.
The aromas fill my kitchen with memories and new stories.
I love how flexible it is—adaptable to whatever ingredients I have on hand.
That first forkful, tender and flavorful, always feels like a small celebration.
Cooking it reminds me to slow down and enjoy the process, not just the result.

In these busy times, this dish seems to bring a little calm and a lot of flavor. It’s a reminder that comfort food can still be exciting and meaningful, especially when it’s made with care and a bit of nostalgia.

Whether served over rice, with warm tortillas, or just by itself, Carne Picada feels like a return to something authentic and honest. It’s a dish that’s both humble and deeply satisfying, perfect for when you crave something hearty but not overly complicated. Cooking it offers a moment of peace amid the chaos, a chance to pause and taste life.

Carne Picada

Carne Picada is a stir-fried beef dish made with thinly sliced or ground beef flavored with garlic, cumin, and red wine. It is cooked until the meat is tender and browned, resulting in a savory, slightly saucy texture that can be served over rice or in tortillas. The dish highlights quick sautéing methods to develop rich, aromatic flavors in a hearty, approachable presentation.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Latin American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 lb beef sirloin or flank steak, thinly sliced or ground beef
3 cloves garlic, minced
1 tsp cumin powder
1/2 cup red wine optional but adds depth
2 tbsp oil vegetable or olive oil for sautéing
to taste salt and pepper

Equipment

Skillet or frying pan
Knife

Method

Heat the oil in your skillet over medium-high heat until shimmering.
Add the sliced beef to the pan in a single layer, letting it sear without touching for about 2 minutes until it begins to brown.
Use a spatula to flip the beef slices, cooking for another 2-3 minutes until evenly browned and slightly crispy around the edges.
Add freshly minced garlic and cumin powder directly to the beef in the pan, stirring well to coat the meat with fragrant spices.
Pour in the red wine, scraping up any bits stuck to the bottom of the pan, and let it simmer for 3-4 minutes until the liquid reduces slightly and the aroma deepens.
Season with salt and pepper to taste, stirring to combine all the flavors beautifully.
Reduce the heat to low and let the mixture cook gently for another 3 minutes until sauce thickens and meat is tender.
Remove from heat and serve hot over rice, in tortillas, or alongside your favorite sides.

Notes

For best flavor, use quality beef and freshly ground spices. Feel free to add chopped herbs or a squeeze of lime when serving for extra freshness.

As the aromatic steam rises from the plate, I feel grateful for moments like these—simple yet full of meaning. Carne Picada isn’t just dinner; it’s a story in every bite, a testament to time-honored techniques and personal touches.

Sharing this recipe feels like sharing a piece of my own history. It’s a dish that invites connection, whether around a crowded table or in quiet solitude. In those moments, I’m reminded that food’s greatest gift is bringing us back to what truly matters: flavor, family, and a little bit of comfort.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.