If you’ve never had the pleasure of making a carne picada recipe at home, let me tell you, this dish is a total game changer. I first stumbled on carne picada years ago while looking for a quick and satisfying way to use up some chuck roast. One bite and I was hooked. This dish is all about deeply seasoned, tender shredded or finely chopped beef simmered in spices, tomatoes, and aromatics. It’s comfort food with serious character.
What makes carne picada so versatile is how easily it fits into your weekly meal plan. You can serve it over rice, stuff it into tacos or burritos, top off a plate of nachos, or pile it into a baked potato. It’s my go-to when I want something hearty but don’t want to spend hours in the kitchen.
So if you’re craving something richly savory and endlessly flexible, this carne picada recipe might just become your new favorite way to do dinner.
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Why This Carne Picada Recipe Works Like a Charm
Let’s be honest—there are a million ways to cook beef. But the carne picada recipe stands out for a few big reasons. First off, the texture: we’re not talking tough chunks or overly shredded meat here. Carne picada strikes the perfect balance with its small, tender pieces that soak up flavor in every nook and cranny.
Another win? The spice blend. I like to layer in flavors by browning the beef first, then letting it simmer with garlic, cumin, smoked paprika, and chipotle powder for that slow-cooked taste without hours on the stove. Toss in some diced tomatoes or a bit of beef broth, and you’ve got a luscious, slightly saucy base that begs to be spooned over everything.
Plus, it’s endlessly customizable. If you’re eating low-carb, just skip the rice and use lettuce wraps or stuff it into bell peppers. Want it vegetarian? You can easily sub in lentils or crumbled tofu and still get that bold, savory kick.
This dish also scales like a dream. Make a double batch and freeze the extras, you’ll thank yourself on busy weeknights. And because carne picada is budget-friendly, it’s perfect for feeding a crowd without stressing your wallet.
Recipe Card
Carne Picada Recipe
Cuisine: MexicanDifficulty: Easy4-6
servings10
minutes30
minutes380
kcalThis carne picada recipe is packed with juicy, tender beef infused with robust spices. Perfect for tacos, burritos, or as a standalone dish for your next fiesta!
Ingredients
1.5 lbs carne picada meat (finely chopped beef)
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 jalapeño pepper, diced (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon tomato paste
1/2 cup beef broth
1 tablespoon lime juice
Fresh cilantro, chopped for garnish
Optional toppings: sour cream, avocado slices, or shredded cheese
Directions
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
- Sauté the Veggies: Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
- Brown the Meat: Add the carne picada meat to the skillet. Cook for 5-7 minutes, breaking it up with a spoon until browned.
- Season the Meat: Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
- Add the Tomato Paste & Broth: Mix in the tomato paste and pour in the beef broth. Reduce the heat to medium-low and simmer for 10-15 minutes until the liquid reduces and the flavors meld.
- Finish with Lime Juice: Stir in lime juice for a fresh, tangy finish.
- Serve & Garnish: Serve hot, garnished with chopped cilantro. Enjoy with tortillas, rice, or your favorite toppings!
Notes
- For an extra kick, add chipotle powder or additional jalapeños.
- If you can’t find carne picada meat, finely chop skirt steak or chuck roast for a similar texture.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.
Mastering Your Carne Picada Recipe: Pro Tips for Success
- Choose the Right Cut of Beef: Look for beef that’s well-marbled but not too fatty. Chuck roast or skirt steak are my top picks. If your market sells pre-cut carne picada beef, even better, it saves time and is already the perfect size.
- Marinate the Meat: For even richer flavors, marinate the beef with lime juice and spices for at least 30 minutes before cooking.
- Balance the Sauce: The beauty of carne picada is in the saucy, spicy finish. But too much liquid, and you’ve got soup. Too little, and it can dry out. Add broth or tomatoes gradually, letting the beef soak up the flavors as it simmers.
- Use Fresh Herbs: Fresh cilantro and a squeeze of lime juice elevate the dish’s flavors.
- Make it Spicier: If you love heat, don’t be shy to add extra chili flakes or hot sauce.
So Many Ways to Love It: Variants of the Carne Picada Recipe
1. Tex-Mex Style Carne Picada
This version is loaded with bold flavors and is perfect for taco night. Add diced jalapeños, cumin, smoked paprika, and chili powder to the beef while browning. Mix in black beans and fire-roasted corn for added texture. Serve in tortillas with shredded cheese, salsa, and guacamole. It’s like fajitas and chili had a delicious baby.
2. Carne Picada with Potatoes (Picadillo-Inspired)
Add peeled, cubed potatoes to the skillet after the meat is seared. Simmer together until the potatoes are tender. A dash of cinnamon and green olives gives it a Cuban twist, making it reminiscent of traditional picadillo. It’s hearty and comforting, a true one-pan wonder.
3. Low-Carb Carne Picada Bowl
Skip the rice and tortillas and serve your carne picada in a bowl with sautéed bell peppers, avocado slices, and a scoop of cauliflower rice. Add a drizzle of chipotle mayo or a squeeze of lime to finish. It’s perfect for meal prep or a protein-packed lunch.
4. Carne Picada Tacos al Pastor Style
Craving that sweet-and-spicy taco shop flavor? Marinate the beef in a mix of achiote paste, pineapple juice, garlic, and vinegar before cooking. Serve with grilled pineapple, cilantro, and onion. It’s a flavor bomb that brings the street food vibes home.
FAQs
Carne picada refers to finely chopped or minced beef, typically used in Mexican cuisine for tacos, burritos, or rice bowls.
Yes, ground beef works as a substitute, but the texture will be softer compared to traditional carne picada meat.
Skip the jalapeños and reduce the amount of chili powder. You can also add a dollop of sour cream to balance the heat.
Let’s Wrap It Up
If you’re looking for a recipe that’s bold, adaptable, and absolutely packed with flavor, this carne picada recipe delivers every single time. It’s the kind of dish that becomes a staple, easy enough for busy weeknights, yet impressive enough for weekend get-togethers. Plus, with so many variations and serving options, you’ll never get bored.
If you loved this hearty carne picada recipe, check out our Dense Bean Salad Recipe for a nutritious side dish packed with flavor!
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