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Tender pieces of beef simmered in a vibrant, spicy tomato and jalapeño sauce with bell peppers and onions. This Tex-Mex classic is perfect for spooning over rice or wrapping in warm tortillas.
For 4 servings
Sear the Steak
Sauté Aromatics
Build the Sauce Base
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Tender pieces of beef simmered in a vibrant, spicy tomato and jalapeño sauce with bell peppers and onions. This Tex-Mex classic is perfect for spooning over rice or wrapping in warm tortillas.
This tex_mex recipe takes 65 minutes to prepare and yields 4 servings. At 465.6 calories per serving with 42.63g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer to Tenderness
Finish and Serve
For extra heat, leave the seeds in one or both jalapeños, or add a minced serrano pepper along with the other vegetables.
Add 1 teaspoon of smoked paprika or 1 minced chipotle pepper in adobo sauce along with the other spices for a deep, smoky flavor.
This recipe works well with boneless, skinless chicken thighs (cut into 1-inch pieces, simmer for 20-25 mins) or pork shoulder (cut into 1-inch cubes, simmer for 45-60 mins).
Stir in 1 cup of frozen corn or 1 chopped zucchini during the last 10 minutes of simmering for extra nutrition and texture.
The beef provides high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Beef is a fantastic source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for transporting oxygen in the blood and preventing fatigue.
The bell peppers, onions, and tomatoes contribute significant amounts of Vitamin C, an antioxidant that supports the immune system, and Vitamin A, which is important for vision and skin health.
Tomatoes are rich in lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases. Cooking tomatoes, as in this recipe, can increase the bioavailability of lycopene.
A typical serving of this Steak Picado (about 1.5 cups) contains approximately 450-550 calories, depending on the leanness of the beef and the amount of oil used. This does not include accompaniments like rice or tortillas.
Yes, Steak Picado can be a healthy and balanced meal. It's rich in protein from the beef and packed with vitamins and fiber from the onions, bell peppers, and tomatoes. To make it healthier, use a lean cut of beef like sirloin, trim any excess fat, and use a low-sodium beef broth.
Sirloin steak is a great choice as it's relatively lean but becomes tender with simmering. Other good options include chuck roast (which requires a longer simmer time, about 1.5-2 hours, to become tender), flank steak, or skirt steak.
Absolutely! For a slow cooker, sear the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then pressure cook on high for 20 minutes, followed by a 10-minute natural release.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The flavors often taste even better the next day.
Steak Picado is very versatile. Serve it over Mexican rice, with warm flour or corn tortillas for making tacos, alongside refried beans, or even over a baked potato. A dollop of sour cream or some sliced avocado on top is also delicious.