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Slow Cooker Carne Picada, pickled red onions, flour tortilla, diced onions and cilantro.

Slow Cooker Carne Picada

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Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 pounds bottom round or shoulder roast cut in 1/2-inch cubes
  • 3 Tbsp all-purpose flour
  • 1 Tbsp chili powder
  • 1 tsp coarse kosher salt
  • 1/2 tsp fresh cracked pepper
  • 1/2 tsp ground cumin
  • 2-3 Tbsp vegetable or canola oil
  • 2 (10 ounce) cans diced tomatoes with green chili
  • could be served over rice, in tacos or burritos

Method
 

  1. Pat cubed bottom round or shoulder roast dry with paper towels. Combine flour, chili powder, salt, pepper and cumin; set aside.
  2. Heat oil in heavy-bottom pan. Sear cubes over medium-high heat in batches until browned.
  3. Stir in reserved flour blend and tomatoes.
  4. Transfer beef and tomato mixture to slow cooker. Cook the carne picada for 3 hours on high.

Notes

Source: Certified Angus Beef