Slow-Cooked Carne Picada Recipe - Tasting Table

Name: Slow-Cooked Carne Picada Recipe - Tasting Table
Ingredients: 1 (2-pound) chuck roast, fat removed and cut into ½-inch pieces; 1 + 1 ½ teaspoons sea salt, divided; 3 tablespoons all-purpose flour; 2 tablespoons avocado oil; 1 small onion, diced; 1 Anaheim pepper, diced; 1 (28-ounce) can fire-roasted tomatoes; 4 cloves garlic, minced; ½ teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon ancho chile powder; 2 teaspoons Mexican oregano; 1 teaspoon freshly ground black pepper; optional: Refried beans, for serving; optional: Spanish rice, for serving; optional: Tortillas, for serving

"This Tex-Mex variation on beef stew features spicy, smoky, vibrant flavors, while its slow simmer in the oven results in tender beef and minimal effort...."

INGREDIENTS

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1 (2-pound) chuck roast, fat removed and cut into ½-inch pieces

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1 + 1 ½ teaspoons sea salt, divided

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3 tablespoons all-purpose flour

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2 tablespoons avocado oil

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1 small onion, diced

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1 Anaheim pepper, diced

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1 (28-ounce) can fire-roasted tomatoes

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4 cloves garlic, minced

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½ teaspoon cumin

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1 teaspoon smoked paprika

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1 teaspoon ancho chile powder

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2 teaspoons Mexican oregano

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1 teaspoon freshly ground black pepper

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optional: Refried beans, for serving

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optional: Spanish rice, for serving

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optional: Tortillas, for serving

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