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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. Heat the oil in your skillet over medium-high heat until shimmering.
  2. 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.
  3. Use a spatula to flip the beef slices, cooking for another 2-3 minutes until evenly browned and slightly crispy around the edges.
  4. Add freshly minced garlic and cumin powder directly to the beef in the pan, stirring well to coat the meat with fragrant spices.
  5. 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.
  6. Season with salt and pepper to taste, stirring to combine all the flavors beautifully.
  7. Reduce the heat to low and let the mixture cook gently for another 3 minutes until sauce thickens and meat is tender.
  8. 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.