Meal-Prep · Quick & Easy Meals

South of the Border Stir-fry with Carne Picada

This idea came about quite by accident. Hubby had prepped and cooked the Carne Picada earlier in the daybut I wasn’t up to making a full meal with the traditional accompaniments, like refried beans, Spanish rice and flour tortillas. That and I’m trying to do better with portion control. This post contains two printable recipes. One is for perfectly seasoned Carne Picada and the other is for my South of the Border Stir-fry. It’s perfect for either lunch or a light dinner.

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What is Carne Picada?

While grocery shopping a few months ago, I found a package of meat that was thinly sliced and labeled Carne Picada. Although it was thinner sliced than the regular fajita meat I usually buy, I bought it anyway, because I figured it would still be perfect for fajitas or stir-frys. I’ve since found out that it is typically cut from chuck or bottom round roasts, or other lower-grade cuts of beef.

Now I buy it whenever I see it. Hubby seasons it and cooks it up, then we divide the meat to have ready-to-use meat for two or three meals. We keep enough out for one meal and freeze the rest.

If you can’t find it pre-cut at your store, buy  a cheap  an inexpensive roast to make your own. You’ll want bite size pieces, so if the roast is too thick, cut it in half horizontally, then partially freeze the roast. With a sharp knife, slice the partially frozen meat on the bias into thin strips. (If you aren’t familiar with the term “slice on the bias”, here’s a nice video that shows how to do it.) Now that I know how to cut it at home, I think we’ll start making our own when we find roasts on sale.

From what information I could find, Carne Picada can also be shredded or ground meat. I think either would work wonderfully in this recipe. And most definitely would be perfect in enchiladas or tacos! It has a nice heat, without being too spicy even for my taste buds, but it was pushing my heat-tolerance level. It may be a little much for children though. Eliminate the jalapeno and cayenne pepper for less heat.

South of the Border Stirfry with Carne Picada - haphazardhomemaker.com

Seasoned Carne Picada

I know that list of ingredients is pretty long, but if you line everything up on the counter in the order of use, the measuring goes really quick. If you are missing one or two ingredients, it will still be delicious, but with all of the ingredients added and then marinating the beef for a little while…..Oh, My!…..  

Prep 5 mins   Marinate 1 -24 hrs    Cook 15 – 20 mins    Serves 8     

Print recipe

Ingredients

  • 1 Tablespoon brown sugar
  • 1 heaping Tablespoon minced garlic 
  • 4 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 Tablespoon cumin
  • 2 teaspoons parsley flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried cilantro
  • 2 teaspoons salt
  • 1  teaspoon pepper
  • 3  Tablespoons vegetable or olive oil
  • 1  large jalapeno, seeded & minced
  • 1/2 cup onion, diced
  • 2# Carne Picada

Directions

  1. In a large bowl, mix the first 11 ingredients together.
  2. Add the meat and toss until the meat is evenly coat. Cover and refrigerate an hour or two for the meat to soak in the flavors. I usually leave it overnight.
  3. In a large straight-sided skillet or saute pan (see my favorite pan in resource section below), heat cooking oil over medium heat, then add minced jalapeno and diced onions, and cook for 6 -8 minutes.
  4.  Add the meat and cook over medium heat until all of the meat is browned evenly, about 10-12 minutes. 

Divide the seasoned meat, if desired, and freeze part of it (after cooling) for another quick meal. 

Use in tacos, fajitas, enchiladas or South of the Border Stir-fry

     ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now for my stir-fry recipe… 

South of the Border Stirfry with Carne Picada - haphazardhomemaker.com

Doesn’t that colorful dish of Stir-Fry look delicious? All of the peppers and onions in this recipe makes it’s pretty darn healthy, too! Now for my stir-fry recipe… 

I listed fresh onion and bell peppers in the recipe, but you can substitute a 16 oz bag of frozen Fajita vegetables, which is a pepper and onion mix. I had a 2 quart bag of pepper and onion strips in my freezer from our summer garden.

I wasn’t prepared for meals at all this week, so I just used instant rice for this meal.

South of the Border Stir-fry

Prep 5 minutes      Cook 12 -15 minutes    Serves 4    Print recipe

Ingredients

  • 2 Tablespoons vegetable or olive oil
  • 1 large yellow onion, cut into strips & separated
  •  2 cups bell peppers, seeds and veins removed & cut into strips
  • 1 can (14.5 oz ) diced tomatoes DO NOT DRAIN
  • 1# seasoned Carne Picada 
  • 4 cups cooked rice  (Instant Rice, leftover rice or my Easy Batch Cooking Brown Rice
South of the Border Stirfry with Carne Picada - haphazardhomemaker.com

Directions

  1. Heat oil in a large skillet on medium high
  2. Saute the onion & pepper strips in the hot oil for 10 – 12 minutes
  3. Cook Instant Rice, or reheat cooked rice while onions & peppers cook
  4. Stir in Carne Picada, continue cooking for a few minutes until heated through

To serve, put a bed of rice on the dish and top with this delicious South of the Border Stir-fry. Serve with shredded lettuce and chopped tomatoes topped with guacamole for a nice side salad, plus a heated tortilla on the side for a light dinner.

Resources

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We use this pan set a lot! It has a nice large cooking surface, deep enough to fry a little, large enough for chili, soup, spaghetti sauce or chicken & dumplings, and a huge steamer basket to use on top! I love the see through lid!The Fondue Set is perfect for family nights and small parties! We use the pan on both the NuWave PIC unit and the stove top.

Pin this!

Spanish Stirfry with Carne Picada, Bell Peppers and Onions - haphazardhomemaker.com

Buen provecho! 

(Enjoy your meal!)

Robin

14 thoughts on “South of the Border Stir-fry with Carne Picada

      1. We use both the PIC and the NuWave Oven for almost every meal. The pans for the PIC are wonderful at maintaining an even heat. Hubby loves it and does a lot of cooking on both of them. It’s really nice to be able to take them out on the porch to cook in the summer time.
        The pan I used for the carne picada (with the steam basket )is my favorite. They are also suppose to use less energy.

        Liked by 1 person

    1. Definitely easier. I don’t see it very often, and then there are usually only 3 or 4 packages on the shelf. It’s in the store fresh meat wrapping packaging, so maybe the butcher can cut in on request? We are either going to start stocking up on it, when we see it, or attempt to cut up our own. 🙂

      Like

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