Carne Picada

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!

Course Main Course

Cuisine Mexican

Keyword Carne Picada, Carne Picada Recipe, How Do I Make Carne Picada, How To Make Carne Picada

Prep Time 1

Cook Time 12

Total Time 1 12

Servings servings

Calories 330kcal

Author Kathleen

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.

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.
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!