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.
What is Carne Picada?
What is carne picada in English? Well, it can mean “minced” or “ground” meat, though what I found at the market and what you’ll likely find is more like very thin strips – shavings, somewhere between a coarse ground beef and thin slices of steak.
Carne pica actually means “spicy” beef, so let’s go with spicy minced beef. 🙂 The slices usually come from a flavorful cut like chuck, though more inexpensive cuts may be used. It was one serendipitous visit to a local Hispanic market that introduced me to Carne Picada.
In addition to natural beefy goodness, the biggest advantage to using the Carne Picada cut is that it cooks up extremely quickly even though it’s from a low-and-slow roast like chuck, so getting dinner on the table is a snap. Because it has tons of surface area, it also means more space to absorb whatever inspired seasonings you decide to use. Flavor, flavor, flavor.
This Carne Picada recipe is definitely Mexican-inspired and makes a great filling for tacos or enchiladas, or even fantastic Carne Picada fajitas (though you’ll need to pan fry them for fajitas since grilling might be a challenge.
Carne Picada vs. Carne Guisada
Both are small pieces of beef, but picada is sliced into thin strips and guisada has larger pieces similar to stew beef, slow-cooked and swimming in a cumin-laced gravy.
Carne Picada vs. Carne Asada
Both of these are more like traditional steak, but “Asada” will be grilled, served as a whole steak or sliced for fajitas. Picada will be cooked into something a little saucier. Carne asada is also a more common dish with lots of recipes to choose from. Don’t bother looking for a Carne Picada recipe Food Network or other popular food sites might offer to your recipe quest.
How do you make Carne Picada?
For my recipe, you’ll use a dry marinade of smoky spices – cumin, coriander, oregano – and the extra special addition of ancho chili powder.
After an hour or so, the seasoned beef gets browned in batches then mixed with tomatoes (I do recommend breaking these apart with your hands for the best texture), onions, and jalapeños to make a really versatile filling that can be stuffed into your favorite tortilla (or my homemade sopes) and eaten as-is or with your favorite taco toppings.
Carne Picada Ingredients
- Dried Ancho Chile Powder Ancho is the name for dried poblano peppers, a dark, smoky, but relatively mild chili often found in fajitas or stuffed as the classic chili relleno. The chili powder on your pantry shelf is probably a blend of spices that includes additional heat in the form of cayenne pepper.
- Ancho chili powder is just a wonderful concentrate of all the flavor and natural heat of the chili itself without the other stuff to get in the way.
- Salt + Black Pepper: Simple S+P
- Brown Sugar: This doesn’t make the meat taste sweet at all. It balances out the herbs, garlic, and jalapeño flavors.
- Dried Oregano: A pungent, quintessential Mexican flavor.
- Dried Cumin: Adds a wonderful herby smokey flavor.
- Dried Coriander: Add a beautiful Mexican floral note.
- Carne Picada: Thinly sliced beef.
- Garlic: Use fresh. Skip the weird tasting stuff that comes in a jar!
- Jalapeno: Most of the heat level is contained in the seeds and ribs of the pepper. Remove or leave in, as desired, to control the heat level.
- Onion: Use white or yellow. White is more common in Mexican cooking.
- Canned Whole Plum Tomatoes:
- Tortillas: I like to serve this with corn tortillas but use flour tortillas if you prefer.
- Taco Toppings: I like shredded lettuce, shredded cheese, chopped tomatoes, sour cream, and cilantro.
Recipe Notes
- Find it: This recipe is really so simple, with easy-to-find ingredients, the only exception possibly being the meat itself. While this particular cut isn’t necessarily a familiar one in most states, a local Hispanic market is always a good bet, and I’ve even found it at Walmart.
- If you come up empty-handed, though, buy a small chuck roast or London broil and have your butcher shave it for you, or partially freeze it at home and slice the thinnest pieces you can.
- Spicy: If you don’t like the heat: Definitely DON’T stay out of the kitchen! Just omit the jalapeno.
- If you do like things a little on the spicy side, substitute a chopped chipotle pepper (or two, depending on how hot you like it). Chipotles, found canned in Adobo sauce, are wonderfully smoked jalapeno that adds even more flavor – and heat – to the filling.
- Can You Freeze Carne Picada?
- Double It! This filling is so versatile that I often double the filling and store extras in the freezer for an effortless taco night. It’s a great way to make sure you’re spending time mixing up a pitcher of margaritas instead of tending to the stovetop!
Storing + Freezing
- How Long Can You Keep This In The Fridge? The Carne Picada will last for 3-4 days in the fridge.
- Can You Freeze This? I prefer to make this fresh. The meat is so thin and there’s so much surface area, I prefer not to freeze this recipe.
What To Serve With Carne Picada
To round out the meal I like to serve my Mexican corn salad, jalapeno cornbread, Mexican rice, or Southwest salad!
Check out More Mexican Meals!
- Drunken Mexican Beans with Cilantro and Bacon
- Mexican Cream Cheese Crock Pot Chicken
- Quick Mexican Chicken
- Beef Enchiladas
- One Pot Burrito Bowl
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Carne Picada
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
Tortillas
Taco Toppings
Instructions
- In a small bowl mix together first 7 ingredients.
- Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
- 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.
- Serve with warmed tortillas and desired optional toppings.
Fans Also Made:
Made this and loved it! I used chipotle spice since I had it on hand. My only suggestion for future tweaking is to decrease the salt. Next time I will cut the salt by half.
Thank you for your feedback, Nikki! Chipotle spice is a great idea 🙂
Loved this!! We just made it tonight and it’s a keeper! I used a can of diced tomatoes and skipped the coriander because I didn’t have any!
So happy to hear you liked it, Dana! 😀
I regularly see this cut at Aldi’s along with a few other cuts that say they’re for various Mexican dishes. I got this cut for stir fry since beef tenderloin cut into stir fry strips isn’t easy to get since the butchers seem to use beef tenderloin for kabobs. Last time I got it my mom used it for a type of meat gravy served over mashed potatoes, it turned out pretty good but a bit bland. I intend to get it again at some point in order to make tacos.
Like others I found picada at the grocery store ( During the Corona virus pandemic meat is hard to come by so I was even more thrilled) and thought I needed to make something with it. When I found your recipe I knew it was the one. We made it last night and it was terrific. Followed the recipe exactly though we did add an extra jalapeno and kept the seeds in. it was a great meal we served it on tortillas with lettuce and cheese and a little bit of sour cream and a nice homemade salsa. It was fantastic. Highly recommend
Thanks Tracy! So happy you enjoyed. I love this cut of meat <3
Delicious! My husband’s new favorite dinner.
Hi Jennifer! Glad you and your hubby loved it! 😀
Aldi stores have very reasonable, lean carne picada meat. Highly recommended.
I’ve made this about 5 times already. Made it keto by using brown serve instead of brown sugar. Tastes great with a little kick. Saucy & chili like. Great recipe! Ty ty!
You’re welcome, Adam! ❤️
Can chili powder or cayenne powder be substituted for chile powder in this recipe?
Hi Elizabeth! I haven’t tried them yet but you can definitely use any of them. If you give this a try, come back and let us know how it turns out for you! ? Enjoy cooking!
So in love with this recipe! My family enjoyed it very much! Delicious ? The first time I made this recipe was for tacos using the Picada; the second time I used all the ingredients and rubbed it all over a small-med cut of Boston but and baked it covered with aluminum foil a good portion of the day. When it was completed, I shredded the meat and used for tacos… it was an amazing dish too! Thank you so much for sharing your recipe.
Hi Nancy! So happy you enjoyed this and are able to use it for even more things <3
Tried this tonight and my 88-year-old father liked it, My picky husband liked it and I liked it! It’s a winner for sure. Wish I would’ve read about the freezing part I would’ve cooked it all LOL
Hi, Lindy! Yay! I’m so happy you all like it! Yes, next time freeze it so you can have it anytime 🙂
Making this dish tonight. Thanks for posting.
Have you ever tried this with the Goya versions of cooking bases (Sofrito or Recaito)? The first is tomato based and the other is Culantro based. Both are for chili or stews or soups. Just wondered.
Hi Luther. I hope you enjoy the Carne Picada! Gosh, no I have not tried the Goya bases.
Made this last night. It was delicious
Yay! Thanks, Becca! Glad you like it 🙂
Hi Kathleen, We loved this recipe! The spice rub is wonderful. I changed the recipe a little. I omitted the canned tomatoes and added onion and garlic powder to the rub. So all I needed to cook was the spicy meat. I added fresh ingredients to the tacos such as lime, cilantro and cheese. They were very easy, quick and delicious! Thank you!
You’re so welcome Ruth! Sounds yummy <3
This was so yummy. It was a bit salty but when all the toppings were on it was just perfect. We only had tomato sauce instead of the whole tomatoes so maybe we can try it the other way next time. We also left out the jalapeno since it was for the kids. I didn’t have coriander either. Everyone loved it. We served on corn tortillas with lettuce, Colby jack cheese, fresh tomatoes, and sour cream. Thank you very much for the yummy recipe and the notes that have options.
These were delicious. I think I will try without the tomatoes though. Seemed to make it more Italian/Mexican. Loved it though.
We love this dish! I changed it a little. I left out the tomatoes and put garlic and onion powder in the dry rub. I servef ot with fresh cilantro, lime, cheese, tomato and shredded lettuce. I also picked through the meat to get the bits of fat out.
Thanks so much! This is a repeat!?
I found Carne Picada cut at my grocery store a few weeks ago but had never heard of it. So I Googled it and found this recipe. Amazing! Everyone loved it and I’m making it again tonight, Thanks for putting this out there!
Hi, Kevin! Thank you trying this recipe! I hope that this’ll be your new favorite recipe 🙂
Aldi had a 2 lbs. pack of carne picada that was only $4(!) and I used this recipe. Whole family loved it!
One note: you mention the 4 cloves of garlic in the ingredient list, but not in the cooking directions. I added them with the beef. Thanks for posting the recipe!
Hey Brandon! Wow. Score!! I’m so happy your family loved the Carne Picada Recipe. I love this cut of meat prepared this way.
“Picada” means chopped, not spicy.
Thanks AC!
OMG! TALK ABOUT AN AMAZING DISH! LOVED IT
Yay! So happy to hear you liked it, Andrew! Hope you find more recipes on the site you enjoy 🙂
I found the Carne Picada Meat vac packaged at Aldi today
Thanks Sherrie! I love it!
Unless this recipe is for the total amount of meat and ingredients, there is no way a normal size serving of 4-5 ounces would be 2500 calories.
Thank you Carolyn. We are working with a new program. There seems to be a lot of kinks. I will try and get this one fixed asap <3 Again thanks for letting me know1