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Carne Picada with fresh cilantro and corn tortillas.

Carne Picada

This easy and flavorful Beef Carne Picada recipe is made right on your stovetop in minutes with tender minced meat, a special seasoning, onions, garlic, bell peppers, and jalapenos.
Servings: 10 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
 

Seasoning Blend

  • 1 Tbs. chili powder
  • 1 Tbs. oregano flakes
  • 1 Tbs. dark brown sugar
  • 1 Tbs. ground cumin
  • 2 tsp. ground coriander
  • 1 tsp. red pepper flakes
  • 1 Tbs. kosher salt may substitute 1/2 tsp. table salt or to taste
  • 1 tsp. ground black pepper

Carne Picada (Meat)

  • 2 lbs. carne picada meat or small, chopped pieces of steak or roast
  • 2 Tbs. olive oil
  • 1/2 cup beer or broth
  • 1 medium white or yellow onion diced
  • 3 cloves garlic finely minced or crushed
  • 1 medium jalapeño seeds and membranes removed, minced
  • 1 medium green pepper seeds and membranes removed, diced
  • 1 medium red pepper seeds and membranes removed, diced
  • 2 15 oz. cans fire-roasted diced tomatoes well drained, juice reserved
  • Corn or flour tortillas
  • Taco toppings of your choice such as sour cream, salsa, chopped cilantro, shredded cheese, etc.

Instructions
 

Prepare the Seasoning Blend

  • In a small bowl combine all the spices, including the salt and pepper, stirring until the spices are well blended.

Season the Carne Picada

  • Open the package of carne asada meat and sort through it. If the pieces are all assorted sizes, use your kitchen shears to chop the meat into small pieces, about 1/2-inch in size or even a bit smaller, if desired.
  • Season the carne picada meat with the prepared spice blend, tossing to combine well. Cover the meat, letting it rest in refrigeration for at least 2-3 hours, but preferably overnight to let the flavors meld.

Prepare the Carne Picada

  • When you are ready to prepare the meat, remove it from refrigeration about an hour before you want to cook it, uncovering it to rest on the counter.
  • Heat the oil in a large skillet over medium-high heat. When the oil is nicely hot, add half of the seasoned meat to the skillet, quickly browning it on all sides, about 2-3 minutes in the pan.
  • Using a large slotted spoon, remove the meat to a platter, then repeat with the remaining half of the seasoned beef.
  • Once all the meat has been browned and removed from the skillet, you will see lots of browned bits (also known as fond) in the bottom of the skillet with some of the fat.
  • To deglaze the pan of the browned bits (you want this for lots of added flavor), add the beer to the skillet at this point, still over medium heat, whisking to bring up all the browned bits from the bottom of the pan.
  • Now add the onions, bell peppers, garlic, and jalapeños go the skillet; sauté for 5-6 minutes over medium heat, stirring to combine with the drippings in the bottom of the pan.
  • Return the reserved Carne Picada meat to the skillet with the vegetables along with the diced tomatoes; simmer for 15-20 minutes, stirring occasionally.
  • As the Carne Picada simmers, add some of the reserved tomato juice (from the diced tomatoes), if needed, or if you want the beef to be more saucy.

Serve the Carne Picada

  • Spoon the warm Carne Picada into corn or flour tortillas, or over rice, with your favorite Mexican food toppings.

Nutrition

Calories: 246kcalCarbohydrates: 6gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 770mgPotassium: 378mgFiber: 2gSugar: 3gVitamin A: 849IUVitamin C: 28mgCalcium: 42mgIron: 3mg
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