Easy Carne Picada Recipe

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Our carne picada will turn your kitchen into a 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, we are generally obsessed with food, and 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 tender beef recipe.

If you love authentic Mexican and Tex-Mex food as much as we do, I hope you’ll try our carne guisada, pozole verde, our unique chicken posole, or pollo asado next.

What is Carne Picada?

In English, carne picada literally means “minced” or “chopped” meat, but in most U.S. grocery stores it refers to very thinly sliced or shaved beef. Think of it as tiny strips or shavings of steak – somewhere between coarse ground beef and paper-thin fajita strips.

The pieces are usually cut from a flavorful, tougher roast (like chuck), but because they’re sliced so thin, they cook in just a few minutes. That’s the magic of carne picada: you get big, beefy flavor with quick-cooking, tender strips that soak up whatever seasonings and sauce you add.

Best Type Of Beef To Use For Carne Picada

At Aldi and Walmart, I often find carne picada pre-packaged – usually labeled “carne picada” or “thinly sliced beef.” The exact cut isn’t always disclosed, but it’s typically shaved from a flavorful roast like chuck or another economical steak.

If you want to slice your own, start with:

• Chuck roast – classic, beefy flavor and budget-friendly

• Skirt steak or flank steak – great chew and strong beef flavor when sliced very thin

Ask your butcher to “shave it for carne picada” or “slice for carne picada/taco meat” so you get those ultra-thin strips. You can also partially freeze the meat at home for 20–30 minutes, then slice it yourself as thinly as possible.

You’ll see some recipes online using cubes or big chunks of meat, but that’s really closer to a stew meat situation. True carne picada is thinly sliced, not cubed — that’s why it cooks so fast and takes on so much flavor.

Easy Carne Picada Recipe 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.
• Oil: You can use olive oil or canola oil.
• 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.
• Yellow Onion: Use yellow or white onion. White is more commonly used in Mexican cooking.
• Carrots: Optional. I like to cut 1 large carrot into a small dice and cook with the onions. It’s authentically used in Mexico and it balances the flavors of the dish with the carrots natural sweetness.
• Canned 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.
• Limes: This is delicious with at squeeze of fresh lime juice.

Optional Toppings To Make Tacos + Burritos + Taco Bowls

• Warm Corn Tortillas
• Cotija Cheese, Crumbled
• Pepper Jack Cheese, Shredded or Cut Into Small Cubes
• Avocado
• Green Bell Peppers
• Cooked Diced or Cubed Potatoes
• Fresh Cilantro

Carne Picada Recipe Notes

Find it: This recipe uses simple pantry ingredients; the only tricky part can be the meat itself. In some areas, carne picada isn’t a familiar cut, but it’s often available at local Hispanic markets, and I’ve even found it pre-packaged at Walmart and Aldi.

If you can’t find it, buy a small chuck roast or London broil and ask your butcher to shave it very thin. You can also partially freeze the meat at home and slice it yourself into the thinnest strips you can manage.

Spicy: Not a fan of heat? Don’t stay out of the kitchen — just omit the jalapeño. If you like things spicy, swap in chopped chipotle peppers in adobo (one or two, depending on your heat tolerance). Chipotles are simply smoked jalapeños, so they add incredible smoky heat and depth of flavor.

Double it: This filling is so versatile that I often double the batch and stash extras in the fridge for easy lunches. It reheats beautifully for quick tacos, burritos, or bowls — leaving you more time to mix up a pitcher of margaritas instead of hovering over the stovetop!

Pan size: I use a 12-inch skillet with 2-inch-high sides so there’s plenty of room to brown the meat without overcrowding the pan.

How Do You Make Carne Picada?

1. In a small bowl, mix together the first 7 ingredients.
2. Toss meat with garlic. Sprinkle the meat with spice mixture and mix. Cover and refrigerate.
3. In a skillet or heavy-bottom pan, sauté jalapeño and onions. Add half of the meat mixture and cook until brown. Remove to a plate and set aside.
4. Add more oil and stir in and cook the remaining meat. Add the rest of the cooked meat to the pan.
5. Add drained tomatoes and simmer.
6. Serve with warmed tortillas and desired toppings.

***See the full instructions on the recipe card below.

How To Serve Carne Picada?

This carne picada recipe is Mexican-inspired and makes an excellent base for tacos, burritos, taco bowls, nachos, or even quick “fajita-style” plates. Because the meat is saucy and well-seasoned, it works anywhere you’d normally use taco meat or shredded beef.

We love piling it into warm corn tortillas with shredded lettuce, cheese, pico de gallo, refried beans, and guacamole. For a lighter option, spoon it over rice or cauliflower rice with black beans, avocado, and a squeeze of lime for a simple carne picada bowl.

If you’d like to serve it more like fajitas, stick to stovetop or skillet cooking (rather than grilling) since the thin pieces can slip through the grates.

Carne Picada Recipe Notes

• Find it: This recipe is 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.
• 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!
• Large Skillet: We use a 12 inch skillet with 2 inch high sides.

✦ Frequently Asked Questions

✦ Carne Picada vs. Carne Guisada – what’s the difference?

Carne picada is thinly sliced or shaved beef that cooks quickly and is usually used as a taco or burrito filling. Carne guisada uses larger chunks of beef, similar to stew meat, that are slow-simmered in a rich, gravy-style sauce (often with cumin and tomatoes) until they’re fall-apart tender. Both are delicious, but carne picada is your go-to for a fast, skillet taco night.

✦ Carne Picada vs. Carne Asada vs. Carne Molida – how are they different?

• Carne asada is typically a whole steak (like flank or skirt) that’s marinated and grilled, then sliced for tacos or fajitas.

• Carne picada is already cut into very small, thin strips and cooked in a skillet with seasonings and tomatoes so it’s a little saucier.

• Carne molida simply refers to ground beef in Mexico.

Carne asada is more common on restaurant menus, but once you try carne picada at home, you’ll love how quickly it comes together.

✦ Is carne picada the same as ground beef?

No. Carne picada looks a little like very chunky ground beef at first glance, but it’s actually tiny pieces of steak, not true ground meat. That’s why you get a more steak-like bite and texture in tacos and bowls.

✦ Can I make this carne picada in the slow cooker?

Yes! Follow the seasoning and browning steps, then transfer everything to a slow cooker with the tomatoes and cook on LOW for 2–3 hours, or until the beef is very tender. The slow cooker version is great for keeping the meat warm for parties or taco bars.

Still have questions? Drop them in the comments — I love helping you cook + bake with confidence! 💗

Storing + Freezing 

How long can you keep this in the fridge?

• Store leftover carne picada in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave. If the mixture seems dry, stir in a splash of beef broth or water as it warms.

Can you freeze this?

• You can freeze it, but because the meat is sliced so thin and has a lot of surface area, I prefer to enjoy it fresh or from the fridge for the best texture. If you do freeze it, cool completely, then pack into freezer bags or containers and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating gently.

Food safety:

Always follow basic food-safety guidelines when storing and reheating meat. If you’d like more detailed information on safe temperatures and storage times, check a trusted food-safety resource.

What To Serve With Carne Picada

To round out the meal I like to serve my charro beans, Mexican corn salad, jalapeno cornbread, Mexican rice, or Southwest salad!

This carne picada can be a filling stuffed into your favorite tortilla (or my homemade sopes) and eaten as-is or with your favorite taco toppings.

If you’d like to serve dessert, we love it with my nonalcoholic margarita cake, pineapple delight, pink margaritas or pineapple margaritas!

How To Make Slow Cooker Carne Picada

1. In a small bowl, mix together the first 7 ingredients.
2. Toss meat with garlic. Sprinkle the meat with the spice mixture and mix. Cover and refrigerate.
3. In a skillet or heavy-bottom pan, sauté jalapeño and onions. Add half of the meat mixture and cook until brown. Transfer to a slow cooker.
4. Add more oil and stir in and cook the remaining meat. Add the rest of the cooked meat to the pan. Transfer to a slow cooker.
5. Add drained tomatoes (1 can) and cook, covered on Low for 2-3 hours, or until heated through and beef is very tender.

More Mexican-Inspired Meals You’ll Love!

•  White Chicken Enchiladas
• Crockpot Fiesta Chicken
• Cheesy Chicken Enchiladas
• Chicken Fajita Casserole
• Chicken Tortilla Soup 
• Quick Mexican Chicken
• One Pot Burrito Bowl 

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Carne Picada

Our Carne Picada is melt-in-your-mouth tender, wonderfully spiced beef for tacos, bowls, and burritos! It'll become an instant favorite!

Prep Time1 hour hr

Cook Time12 minutes mins

Total Time1 hour hr 12 minutes mins

Servings: 8 servings

Author: Kathleen

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
• ▢ vegetable oil
• ▢ 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

US Customary - Metric

Instructions

• In a small bowl mix together first 7 ingredients.
• Toss meat (2 pounds) with garlic (4). 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 (1), and onions (1 cup) 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 (1 can) and cook, cover, until heated through, about 7 minutes.
• Serve with warmed tortillas and desired optional toppings.

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• 
  Shredded Beef Enchiladas Recipe

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Notes

1. 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.
2. Spicy: If you don’t like the heat: Definitely DON’T stay out of the kitchen! Just omit the jalapeno.
3. 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.
4. 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!

Nutrition

Serving: 1/8 of the recipe | Calories: 330kcal | Carbohydrates: 9g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 972mg | Potassium: 628mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1163IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 3mg

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