Carne Picada Recipe

Our Carne Picada will turn your kitchen into an amazing south-of-the-border taco bar with this simple, easy and versatile recipe. Buen Provecho!

For those of us who spend our days cooking and crafting recipes, generally obsessed with food, inspiration can be found just about anywhere.

Maybe you tried something at a restaurant you want to recreate at home, maybe you have fond memories of a dish your grandmother used to make, or maybe a late night of binge-watching old Friends episodes made you crave some homemade fried chicken.

Sometimes, though, it’s an ingredient that sparks your creativity, something unique you found at your go-to grocery store or a specialty store you visited on a trip (I’m not the only one who has “visit local market” on their list of vacation to-do’s, right?). That’s the case with this recipe.

Carne Picada

Taco Tuesday just got a makeover! Never buy those store-bought seasoning packets again with my easy, homemade Carne Picada recipe — brace for FLAVOR!

Prep: 60min

Total: 72min

Yield: 8

Serving Size: 1 /8 of the recipe

Nutrition Facts: servingSize 1 /8 of the recipe, calories 42 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 122 mg, Fiber 0.3 g, Sugar 0.3 g

Ingredients:

• 1 tablespoon dried ancho chile powder
• 3 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 3 teaspoons dried cumin
• 1 teaspoon dried coriander
• 2 pounds carne Picada
• 4 large cloves garlic (minced)
• 1 jalapeno (seeded, deribbed, and minced)
• 1 cup onion (chopped)
• 1 (28-ounce) can whole plum tomatoes, (drained and crushed with your hands)

Instruction:

1. In a small bowl mix together first 7 ingredients.
2. Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
3. In a large straight-sided skillet, add 2 tablespoons of oil, jalapeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. Add half the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more oil as needed and brown the remaining meat on both sides. Turn the heat to low. Add the cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes.
4. Serve with warmed tortillas and desired optional toppings.

Carne Picada Recipe (Slow Cooker)

The best carne picada recipe! Make this slow cooker carne picada with just 15 minutes of prep in 3 simple steps. Low effort, minimal clean-up, and so tasty!

Prep: 15min

Total: 195min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 68 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, Saturated Fat 1 g, Sodium 450 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 2 pounds bottom round roast cut in ½-inch cubes
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 2-3 tablespoons olive oil
• 2 cans fire roasted diced tomatoes (14.5 oz cans)

Instruction:

1. Cube bottom round roast. Dry the beef by patting with paper towels. Combine flour, paprika, salt, pepper, and garlic powder in a bowl or on a plate, and set aside.
2. Heat olive oil in a heavy-bottom skillet. Sear cubed beef over medium-high heat in batches as necessary until it browns. Transfer beef to the slow cooker.
3. Stir in the flour and seasoning blend and add the fire roasted tomatoes.
4. Cook for 3 hours on high. Garnish with fresh cilantro if desired, and that’s it! Enjoy making your recipes with carne picada!

Carne Picada

Carne Picada is one of our favorite family-meal recipes with tender beef, fire-roasted tomatoes, poblano pepper, and spices it makes incredible tacos or as a main dish with rice. Awesome for meal prep!

Prep: 20min

Total: 2h20min

Serving Size: 1

Nutrition Facts: calories 625 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 40 grams fat, Fiber 3 grams fiber, Protein 58 grams protein, Saturated Fat 15 grams saturated fat, servingSize 1, Sodium 1006 milligrams sodium, Sugar 4 grams sugar, Trans Fat 2 grams trans fat, unSaturated Fat 22 grams unsaturated fat

Ingredients:

• 2 tablespoons olive oil
• 3 pounds beef chuck roast, cut into 1-inch pieces
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (preferably Mexican oregano)
• 2 medium poblano peppers, stemmed, seeded, and diced
• 1 large white onion, diced
• 2 jalapeños, diced (remove seeds if you are sensitive to heat)
• 6 cloves garlic, chopped
• 2-4 chipotle chiles in adobo, chopped (depending on how spicy you like things)
• 1 (14.5 ounce) can fire-roasted tomatoes
• 1 cup beef broth
• Sour cream and chopped cilantro, for garnish (optional)

Instruction:

1. Brown beef. Heat oil in a large, deep frying pan that is big enough to hold the meat. If you don’t have a frying pan big enough use a large Dutch oven. Add beef, salt, cumin, and oregano and cook over medium-high heat, stirring occasionally, until beef is browned, about 8 minutes.
2. Saute veggies. Add poblanos, onion, jalapenos, garlic, and chipotles and continue cooking until veggies begin to soften, about 10 minutes more.
3. Braise. Add tomatoes and broth, bring to a boil then reduce heat to low, cover and simmer for 30 minutes. Remove lid and continue simmering until beef comes apart when pressed with a fork and sauce is thickened, about an hour and a half more.
4. Serve. Spoon over rice and top with sour cream and chopped cilantro or serve as tacos.

Carne Picada (Best Taco / Burrito Meat)

This recipe for Carne Picada meat is a perfect filling for tacos, burritos, burrito bowls, and so much more! It’s a great easy weeknight dinner when you crave Tex-Mex flavors.

Prep: 10min

Total: 40min

Serving Size: 1

Nutrition Facts: calories 418 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 39 grams protein, Saturated Fat 7 grams saturated fat, servingSize 1, Sodium 778 milligrams sodium, Sugar 5 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 13 grams unsaturated fat

Ingredients:

• 2 Tbsp oil
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 1/2-1 jalapeño, descended and chopped
• 3 medium ripe tomatoes, chopped
• 1 small green peppers, diced
• 1 small red pepper, diced
• Corn or flour tortillas
• Taco toppings of your choice
• 2 pounds carne picada meat
• 1 Tbsp dried ancho chili powder
• 3 tsp oregano (use Mexican oregano, if handy)
• 1 Tbsp brown sugar
• 3 tsp cumin
• 2 tsp coriander powder
• 1 tsp red chili flakes
• 2 tsp salt
• 1.5 tsp black pepper

Instruction:

1. Season the carne picada meat with all the spice seasonings. Cover and let it sit in refrigerator for at least 1 hour, or prep it in the morning.
2. Heat oil in a large skillet over medium high heat, and sauté onion for 3-4 minutes. Add in bell peppers along with garlic and jalapeño, sauté for 5 minutes.
3. Add in seasoned carne picada and mix well. Cook it till the meat is brown all over.
4. Add in tomatoes and cook for 15 minutes, stirring occasionally.
5. Serve it in tacos, burritos and taco bowls with your favorite toppings.

CARNE PICADA RECIPE | SO EASY AND PERFECT FOR MEAL PREP!

FAQ

What is the difference between carne asada and carne picada?

Is beef carne picada the same as stew meat?

What is Aldi carne picada?

Can carne picada be a little pink?