Carne Picada, meaning “minced or chopped meat” in Spanish, is a versatile, flavor-packed dish that can be used as the base for countless Mexican and Tex-Mex recipes. It’s typically made with finely chopped or ground beef that’s seasoned with a combination of bold spices, herbs, and aromatics. Whether you’re making tacos, burritos, enchiladas, or rice bowls, Carne Picada is the perfect protein to elevate your meal.
What makes Carne Picada so special is how easily it absorbs the flavors of the seasonings and how quick it is to prepare. It’s juicy, savory, and bursting with the authentic flavors of cumin, chili powder, garlic, and more. Depending on your preference, you can make it mild or spicy, and it pairs beautifully with classic sides like rice, beans, or tortillas.
This recipe will guide you step-by-step to make a homemade version of Carne Picada that is better than anything you’ll find pre-packaged in stores. Plus, you’ll learn how to customize it, use it in different dishes, and store it for future meals. Let’s dive in and create a delicious batch of Carne Picada!
Why You’ll Love This Recipe
- Quick and Easy: Ready in less than 30 minutes, this is perfect for weeknight dinners.
- Incredibly Flavorful: Bold spices and aromatics make every bite delicious.
- Versatile: Use it in tacos, burritos, enchiladas, or even on nachos or rice bowls.
- Customizable: Adjust the spice level and seasonings to suit your preferences.
- Halal-Friendly: This recipe uses halal ingredients, ensuring it’s suitable for a wide audience.
- Budget-Friendly: Made with affordable cuts of beef or ground meat, it’s an economical yet satisfying meal.
Preparation Time and Servings
- Prep time: 10 minutes
- Cook time: 15-20 minutes
- Total time: 25-30 minutes
- Yield: 4-6 servings
- Serving Size: About 1 cup
Nutritional Information (per serving)
- Calories: 280
- Carbohydrates: 5g
- Protein: 25g
- Fat: 18g
- Fiber: 1g
- Sugar: 2g
Ingredients
For the Carne Picada
- 1 ½ pounds of beef (such as chuck roast, skirt steak, or ground beef), finely chopped or minced
- 2 tablespoons olive oil (or vegetable oil)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 small jalapeño, finely chopped (optional, for heat)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground oregano (Mexican oregano preferred)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup beef broth (or water)
- 1 tablespoon lime juice (freshly squeezed)
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced avocado
- Lime wedges
To Serve (Optional)
- Warm tortillas (flour or corn)
- Cooked rice
- Refried beans
- Tortilla chips
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by preparing all your ingredients. If you’re using a whole cut of beef like chuck roast or skirt steak, finely chop it into small, bite-sized pieces. Alternatively, you can use pre-minced or ground beef for convenience. Dice the onion, mince the garlic, and chop the jalapeño if using.
Step 2: Heat the Oil and Sauté Aromatics
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and chopped jalapeño (if using) and cook for an additional 30 seconds, just until fragrant.
Step 3: Brown the Beef
Add the finely chopped or ground beef to the skillet. Break it apart with a spatula or wooden spoon, spreading it evenly across the pan. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink. If there is excess fat in the pan, drain it carefully, leaving just a small amount for flavor.
Step 4: Add Spices and Tomato Paste
Lower the heat to medium. Sprinkle the ground cumin, chili powder, smoked paprika, ground oregano, salt, and black pepper over the beef. Stir well to coat the meat in the spices, ensuring even distribution. Add 2 tablespoons of tomato paste and mix thoroughly. The tomato paste will help thicken the mixture and enhance the flavor.
Step 5: Simmer with Broth
Pour in ½ cup of beef broth (or water) and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded together.
Step 6: Finish with Lime Juice
Once the liquid has mostly evaporated and the meat is juicy but not too saucy, remove the skillet from the heat. Squeeze in 1 tablespoon of fresh lime juice and give it a final stir. Taste and adjust seasoning if necessary.
Step 7: Serve and Enjoy
Serve the Carne Picada warm with your choice of accompaniments. Spoon it into warm tortillas for tacos, layer it over rice for a bowl, or use it as a filling for burritos or enchiladas. Garnish with fresh cilantro, diced tomatoes, sliced avocado, or a wedge of lime for added flavor.
Ingredient Background
Beef: Carne Picada is traditionally made with finely chopped beef, often from affordable cuts like chuck roast or skirt steak. These cuts are ideal because they become tender and flavorful when cooked properly. Ground beef is a convenient alternative for a quicker preparation.
Cumin and Chili Powder: These essential spices provide the smoky, earthy, and slightly spicy base flavors that define Mexican and Tex-Mex cuisine.
Tomato Paste: Adds depth and richness to the dish while helping to thicken the sauce.
Beef Broth: Keeps the meat juicy and adds flavor. You can substitute with water if needed, but broth is recommended for the best taste.
Lime Juice: Fresh lime juice brightens the dish and balances the rich, savory flavors.
Technique Tips
- Finely Chop the Beef: If you’re starting with a whole cut of beef, be sure to chop it into very small, bite-sized pieces for even cooking. A sharp knife will make this process easier.
- Don’t Overcrowd the Pan: When browning the beef, ensure it’s in a single layer to achieve a good sear and avoid steaming the meat. Cook in batches if necessary.
- Simmer for Flavor: Allowing the beef to simmer in broth and spices ensures the flavors meld together beautifully.
- Adjust the Heat: Add more or less jalapeño, or omit it altogether, depending on your spice preference.
Alternative Presentation Ideas
- Carne Picada Tacos: Spoon the meat into soft or crispy taco shells and top with diced onions, cilantro, and salsa.
- Burrito Bowls: Serve over a bed of rice with black beans, guacamole, pico de gallo, and shredded cheese.
- Nachos: Layer the meat over tortilla chips and add melted cheese, sour cream, and jalapeños.
- Stuffed Bell Peppers: Use the Carne Picada as a filling for roasted bell peppers and bake for a hearty, low-carb meal.
Additional Tips for Success
- Use Fresh Spices: Freshly ground spices will deliver the best flavor. Replace any spices in your pantry that are more than a year old.
- Make It Juicier: If you prefer a saucier Carne Picada, add an extra ¼ cup of broth and simmer for a few additional minutes.
- Double the Batch: This recipe freezes well, so make extra and save it for quick meals later.
Recipe Variations
- Spicy Carne Picada: Add diced serrano peppers or a teaspoon of cayenne pepper for extra heat.
- Carne Picada al Pastor: Incorporate pineapple juice and ground cinnamon for a sweet-and-savory twist inspired by al pastor flavors.
- Vegetarian Picada: Replace the beef with crumbled tofu, tempeh, or chopped mushrooms for a plant-based version.
- Carne Picada con Papas: Add diced potatoes to the skillet and cook them with the beef for a heartier dish.
Freezing and Storage
- Refrigerate Leftovers: Store any leftover Carne Picada in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
- Freeze for Later: Cool the meat completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Healthier Twist Ideas
- Lean Meat: Use lean ground beef or ground turkey to reduce the fat content.
- Low-Sodium Broth: Choose low-sodium beef broth to control the salt levels.
- Extra Veggies: Add diced bell peppers, zucchini, or spinach for added nutrients.
Serving Suggestions for Events
- Taco Bar: Set up a taco bar with Carne Picada, tortillas, and toppings like guacamole, pico de gallo, shredded cheese, and lettuce.
- Family-Style Dinner: Serve Carne Picada in a large skillet alongside rice, beans, and warm tortillas for a shared meal.
- Potluck Dish: Bring Carne Picada to your next potluck in a slow cooker to keep it warm.
Special Equipment
- Cast-Iron Skillet: A cast-iron skillet is ideal for evenly browning the meat and building flavor.
- Wooden Spoon: Use a wooden spoon to break apart the beef and stir the seasonings evenly.
Frequently Asked Questions
- Can I use pre-packaged Carne Picada beef from the store? Yes, store-bought Carne Picada beef works well. Be sure to check the seasoning, as some packages may already be pre-seasoned.
- What can I substitute for beef? Ground turkey, chicken, or pork can be used as substitutes for beef.
- How do I make it spicier? Add more jalapeños, cayenne pepper, or even chipotle powder to increase the heat.
- Can I make this in advance? Yes, Carne Picada can be made a day ahead and reheated. It often tastes even better as the flavors have more time to meld.
- What’s the best way to reheat leftovers? Reheat in a skillet over medium heat, adding a splash of broth or water to prevent it from drying out.
- Can I use fresh tomatoes instead of tomato paste? Yes, diced fresh tomatoes can be used, but the flavor and texture may be slightly different.
- Is Carne Picada gluten-free? Yes, as long as you use gluten-free broth and spices, this recipe is naturally gluten-free.
- Can I use Carne Picada in a slow cooker? Yes! Brown the meat and aromatics first, then transfer to a slow cooker with the seasonings and broth. Cook on low for 4-6 hours.
Conclusion
Carne Picada is a delicious and versatile dish that’s easy to prepare and perfect for any occasion. Whether you’re using it as a filling for tacos, a topping for nachos, or the star of a burrito bowl, this recipe delivers bold, authentic flavors that will keep everyone coming back for more. With simple ingredients and quick preparation, you can enjoy the taste of Mexican-inspired cuisine right at home. Make this recipe your own by experimenting with spices, adding vegetables, or turning up the heat. Once you try Carne Picada, it’s bound to become a staple in your meal rotation. Enjoy!
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Carne Picada
- Total Time: 25-30 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Carne Picada
- 1 ½ pounds of beef (such as chuck roast, skirt steak, or ground beef), finely chopped or minced
- 2 tablespoons olive oil (or vegetable oil)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 small jalapeño, finely chopped (optional, for heat)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground oregano (Mexican oregano preferred)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup beef broth (or water)
- 1 tablespoon lime juice (freshly squeezed)
Optional Garnishes and Additions
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced avocado
- Lime wedges
To Serve (Optional)
- Warm tortillas (flour or corn)
- Cooked rice
- Refried beans
- Tortilla chips
Instructions
Step 1: Prepare the Ingredients
Start by preparing all your ingredients. If you’re using a whole cut of beef like chuck roast or skirt steak, finely chop it into small, bite-sized pieces. Alternatively, you can use pre-minced or ground beef for convenience. Dice the onion, mince the garlic, and chop the jalapeño if using.
Step 2: Heat the Oil and Sauté Aromatics
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and chopped jalapeño (if using) and cook for an additional 30 seconds, just until fragrant.
Step 3: Brown the Beef
Add the finely chopped or ground beef to the skillet. Break it apart with a spatula or wooden spoon, spreading it evenly across the pan. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink. If there is excess fat in the pan, drain it carefully, leaving just a small amount for flavor.
Step 4: Add Spices and Tomato Paste
Lower the heat to medium. Sprinkle the ground cumin, chili powder, smoked paprika, ground oregano, salt, and black pepper over the beef. Stir well to coat the meat in the spices, ensuring even distribution. Add 2 tablespoons of tomato paste and mix thoroughly. The tomato paste will help thicken the mixture and enhance the flavor.
Step 5: Simmer with Broth
Pour in ½ cup of beef broth (or water) and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded together.
Step 6: Finish with Lime Juice
Once the liquid has mostly evaporated and the meat is juicy but not too saucy, remove the skillet from the heat. Squeeze in 1 tablespoon of fresh lime juice and give it a final stir. Taste and adjust seasoning if necessary.
Step 7: Serve and Enjoy
Serve the Carne Picada warm with your choice of accompaniments. Spoon it into warm tortillas for tacos, layer it over rice for a bowl, or use it as a filling for burritos or enchiladas. Garnish with fresh cilantro, diced tomatoes, sliced avocado, or a wedge of lime for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g