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Two rolled burritos on a white plate with slices of avocado. A bowl of shredded meat, diced onions, and jalapeño slices surround the plate. Cilantro and half an avocado are also on the wooden table.
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Carne Picada Burritos

Carne Picada Burritos are filled with saucy and tender beef. This hearty recipe makes restaurant-quality burritos right in your own kitchen.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 6 burritos
Calories: 593kcal
Author: Maggie Unzueta

Ingredients

For the Beef:

  • 2 tablespoon oil to sear the beef
  • 3 lbs chuck roast chopped into small pieces, or sliced into two large slabs of beef
  • 1 tablespoon salt to season beef
  • ½ tablespoon ground pepper to season beef
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 4 cups water to cook beef
  • 2 bay leaves

Sauce Ingredients:

  • 1 tablespoon oil to cook tomato sauce ingredients
  • 1 medium onion quartered
  • 4 garlic cloves
  • 3-6 jalapeno peppers (use 3 for less spicy, or 6 for spicy)
  • 6 roma tomatoes quartered
  • 1 teaspoon salt for tomato sauce
  • ½ teaspoon ground pepper for tomato sauce
  • 2 cups water for blending

Also Need:

Instructions

For the Beef:

  • Season the beef with salt, pepper, garlic powder and ground cumin on both sides.
  • Preheat 2 tablespoons of oil in a large stock pot.
  • Sear the beef on all sides, remove from the pot onto a plate, set aside.

To Make Tomato Sauce:

  • To that same pot, add 1 tablespoon oil.
  • Add the onions, garlic, jalapeno, and tomatoes.
  • Season with salt and pepper.
  • Cook for 5 minutes.
  • Remove and place in a blender along with 2 cups of water.
  • Blend until smooth. Set aside until ready to use.

To Cook The Beef:

  • Add the bay leaves and 4 cups of water to the pot.
  • Return the beef back to the pot.
  • Bring to a boil and reduce to a simmer.
  • Cover and cook for 45 minutes or until the meat is tender.
  • Once the meat is ready, remove from the pot and let cool slightly.
  • (If using already chopped beef, leave it in the pot and skip the next 2 steps).
  • Then chop and set aside.
  • Return the beef to the pot.
  • Pour in the sauce from the blender into the pot.
  • Mix well.
  • Cover and cook for 15 minutes.

To Assemble Burritos:

  • Add a few tablespoons of the meat mixture to a tortilla.
  • Tuck in sides and roll up.
  • Continue until there are no more tortillas left.
  • Serve and enjoy.

Notes

Pro Tips
  • Make the sauce ahead of time to save on time. 
  • If you like it spicier, use serrano peppers or more jalapenos. 
  • To make it milder, use poblano peppers or anaheim chiles. 
Storing Instructions
  • Store the meat and tortillas separately. Place the meat in an airtight container. Keep in the fridge for up to 4 days. Or place it in a large sealable bag. Remove as much air as possible. Store in the fridge for up to 4 months. 
  • To reheat, thaw in the fridge overnight (if frozen). Place in the microwave for 3-3/12 minutes, depending on your microwave. Or on the stove in a pot for 4-5 minutes. 

Nutrition

Calories: 593kcal | Carbohydrates: 22g | Protein: 47g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1973mg | Potassium: 1021mg | Fiber: 3g | Sugar: 4g | Vitamin A: 632IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 6mg