Carne Picada literally translates to “spicy minced meat” This recipe uses cubed chuck steak, but you can also use ground beef if you need to. The chili powder, cumin and paprika add great taste and color to the dish. The diced tomatoes and green chiles add another layer or heat.
Serves: 4
Prep Time: 10 minutes
Cook Time: 6 hours
Ingredients:
- 1 1/2 lb Chuck Roast (cubed)
- 1/2 cup Beef Broth
- 1 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Oregano
- 2 garlic cloves (minced)
- 1 bunch of cilantro
- 2 tbsp White Vinegar
- 2 tbsp Olive oil
- 1 (12 oz.) can of Diced Tomatoes and Green Chiles (undrained)
- 8 flour tortillas
- 1 cup
Instructions:
Add all spices to a small bowl and mix well. Place your meat in a mixing bowl and add minced garlic. Sprinkle meat with spices and use your hands to incorporate the garlic and seasonings into the meat. Cover bowl with plastic wrap and let meat marinate in the fridge for at least 2 hours.
Remove meat from the fridge. Heat a large saucepan to medium high heat. Add olive oil and your meat. Cook on high for 3-5 minutes to get a good sear (work in batches if needed). Once meat is done remove from pan with a slotted spoon add crockpot. Add can of diced tomatoes and green chiles, beef broth, vinegar and cover. Cook on high for 3 hours or on low for 5 hours.
Once meat is done turn your crockpot to the warming setting. Spray a medium frying pan with cooking spray and turn it on low heat. Add a tortilla to the pan. Top with meat mixture, queso fresco cheese and cilantro. Top with another tortilla shell and spray with cooking spray.
After 2-3 minutes get the widest spatula you have. Slide it under the middle of the pan. Place your hand on the top and quickly flip the quesadilla. Even if your flip was not perfect you should still be able to straighten it up. Cook for an additional 2-3 minutes on low and remove from pan. Repeat for the 3 remaining quesadillas.
Serve with salsa. Enjoy!