A cool cocktail for the season! As a result, you get one serving or two smaller ones to split.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup flour
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 ½ pounds round steak, cut into strips
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Instructions
- Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
- Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
- Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.
- For the meat, I used picado de res, which can be found in Latino grocery stores. You can also find it as beef stir-fry in Asian markets.
Reviews
Thank you for this recipe We love taco night at our house this is an easy no fuss recipe that even the kids love
Thank you for posting this recipe. I have made it twice and enjoyed it both times. I saw no reason to vary from the recipe as written. I buy the beef for carne picada at Aldi”s and it is labeled as such. Once again thank you.