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Carne Picada in taco shells, topped with cheese and tomatoes

Carne Picada

Taco Tuesday just got a makeover! Never buy those store-bought seasoning packets again with my easy, homemade Carne Picada recipe -- brace for FLAVOR!
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 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 8 servings
Calories 42kcal
Author Kathleen


  • 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


    Taco Toppings


      • 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.


      Serving: 1/8 of the recipe | Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.4mg