Steak Picado is a Mexican that consists of cubed or chopped steak with Bell Pepper, Onion and tomato. The ingredients are simmered slowly, letting the flavors meld into a wonderful, spicy beef stew.
Now you know that I love to improvise with whatever I can find in the house so here is my own version, called Brisket Picado.
1 large onion, chopped
2 Jalapenos, diced (bell peppers are expensive right now!)
2 tbsp Olive Oil
1 lb. cooked brisket, cubed (use any leftover beef you might have)
1/4 cup water
2 tbsp Chili Powder
1 tbsp black pepper
1 tbsp Kosher salt
1 tbsp Italian Seasoning
1 15oz. can diced tomatoes
2 cups cooked rice (cook in chicken broth for more flavor)
Pour the oil into a large pot over medium heat. Add the onions and Jalapeños. Cook until the onions are soft and almost see-thru.
Add all of the rest of the ingredients except the rice. Mix well. Reduce heat to medium-low and simmer for 30 minutes. Serve over rice.
Don’t just love a simple dish that doesn’t use a lot of dishes?
The Survival Gourmet