carne picada recipe
The Best carne picada recipe
The kids especially go crazy for it because it’s forgiving—no one gets stuck with a weird texture or an overpowering flavor. It’s got that rich, savory taste that’s satisfying without being heavy, and the fact that you can adjust the spices to taste means everyone can customize it to their liking. I love that it’s also pretty healthy if you keep an eye on the portions and ingredients. Lean ground beef, fresh tomatoes, onions, and a touch of cumin and garlic make it a balanced meal without feeling like a sacrifice. Plus, it’s great for meal prep—you can make a big batch and reheat it throughout the week, and it never gets stale. It’s the kind of dish that works for everything from a quick weeknight dinner to a meal for a small gathering, and honestly? That’s what makes it my go-to.
Classic Carne Picada
A flavorful Mexican ground beef dish made with finely chopped beef, tomatoes, onions, and spices, served with warm tortillas and topped with avocado. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) ground beef (80/20 ratio)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Optional: Shredded cheese, sour cream
👨🍳Directions
-
1
In a large skillet, heat oil over medium-high heat. Add chopped onion and cook until translucent (about 3-4 mins). Add minced garlic and cook for 1 minute. -
2
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through (about 5-6 mins). Drain excess fat if needed. -
3
Stir in crushed tomatoes, tomato sauce, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 10-12 mins, stirring occasionally, until thickened. -
4
Remove from heat and let it rest for 5 minutes. Adjust seasoning if needed. -
5
Warm tortillas by heating in a dry skillet or microwave. Serve carne picada hot with tortillas, avocado slices, fresh cilantro, lime wedges, and optional toppings.
🔧Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add 1 tbsp of sour cream or a dollop of guacamole.
- Substitute ground turkey or chicken if you prefer a lighter option.
- Ensure your ground beef is well-cooked to avoid foodborne illness.
Variations
- Add diced bell peppers or jalapeños for extra spice.
- Mix in cooked black beans for a heartier dish.
Watch Video Of How Classic Carne Picada Works
❓ Frequently Asked Questions About Carne Picada
What is the best way to prepare the meat for carne picada?
The best way to prepare the meat for carne picada is to start with high-quality ground beef (about 80/20 fat ratio for best flavor and tenderness). Use a sharp knife or meat grinder to finely chop the beef into small, even pieces. If you’re grinding it yourself, aim for a texture similar to that of ground beef used in tacos or burgers. For extra flavor, you can add finely chopped onions, garlic, and a pinch of salt before grinding.
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How much liquid should I add to the carne picada to make it moist and flavorful?
The liquid you add depends on the recipe, but a general guideline is to use ½ to ¾ cup of liquid per pound of carne picada. Common liquids include beef broth, tomato sauce, or even water. For a richer flavor, use beef broth or a mix of broth and tomato sauce. If the mixture seems too dry, add more liquid gradually while cooking. Adjust to taste—thicker sauces are great for burritos, while thinner sauces work well for soups.
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Should I cook carne picada over high heat or low heat?
For the best results, cook carne picada on medium heat to avoid burning the mixture while ensuring even cooking. High heat can cause the meat to brown too quickly, leading to a tough texture. If you prefer a darker, caramelized crust, you can sear the meat first before adding liquid. Stirring occasionally helps distribute heat and prevents sticking.
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What spices and seasonings are essential for authentic carne picada flavor?
Authentic carne picada flavor comes from a mix of cumin, oregano, garlic powder, onion powder, salt, and black pepper. For a deeper taste, add 1–2 teaspoons of chili powder or smoked paprika (adjust to preference). Some recipes include a pinch of cayenne pepper for heat. Freshly ground black pepper and a splash of beef broth or tomato paste at the end enhance richness. Avoid over-seasoning—taste as you go!
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Can I make carne picada ahead of time and reheat it?
Yes, carne picada can be made a day in advance and stored properly. Let it cool completely, then refrigerate in an airtight container for up to 3–4 days. To reheat, warm it gently over medium-low heat, stirring occasionally, or use a microwave (covering it with a damp paper towel to prevent drying). Avoid boiling, as it can make the meat tough. For best texture, reheat in small batches to maintain moisture.
