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Carne Picada Taco with sliced limes on the side.

Carne Picada Tacos

You’ve landed on the best Carne Picada Tacos recipe packed with beef Carne Picada, my favorite spice mix, and easy-to-follow instructions.
Servings: 8 servings
Chef Alli
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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Ingredients
 

Seasoning Blend

  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon granulated sugar
  • 1 teaspoon oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon granulated garlic

Carne Picada Taco Meat

  • 2 pounds Carne Picada meat or small sliced pieces of steak or chopped roast
  • 2 medium limes, juice of
  • Oil for frying the meat
  • 1 small white or yellow onion diced
  • 1 medium jalapeño, seeds and membranes removed, optional
  • 8 corn tortillas
  • Your favorite taco toppings such as pico de gallo, shredded cheese or cotija cheese, chopped cilantro, etc

Instructions
 

Make the Seasoning Blend

  • In a small bowl, combine the spices that make the seasoning blend; set aside.
    1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon granulated sugar, 1 teaspoon oregano, 2 teaspoons ground cumin, 1/2 teaspoon granulated garlic
  • In a large bowl, combine the meat with the spice blend. Add the lime juice to the meat, stirring to fully coat; let marinate for at least 1 hour. **For best results, 4-8 hours is an optimal marinating time.
    2 pounds Carne Picada meat, 2 medium limes, juice of

Make the Carne Picada Taco Meat

  • In a 12-inch heavy-bottomed skillet, add 1-2 tablespoons olive oil.
    Oil
  • When the oil is nicely hot, add the diced onion and jalapeños, cooking them for a few minutes until slightly softened. Use a slotted spoon to remove the jalapenos and onions to a plate and reserve.
    1 small white or yellow onion, 1 medium jalapeño, seeds and membranes removed,
  • Add the seasoned meat to the drippings in the skillet, browning the beef on all sides, working in batches so the pan doesn’t get overcrowded.
  • Once all the batches of meat are nicely browned, return all the meat to the skillet along with the reserved vegetables; cook for a few minutes until nicely hot throughout.
  • Serve the carne picada meat tucked inside warm corn tortillas with your favorite taco toppings.
    Your favorite taco toppings, 8 corn tortillas

Notes

  • If there's time, let the meat marinate in the seasonings overnight to add more flavor.
  • Ensure the skillet's oil is nicely hot and sizzling before adding the Carne Picada meat. If the oil is hot, the meat will caramelize as it cooks, adding flavor.
  • When browning the Carne Picada meat, don't crowd the pan. Leave room so the heat can circulate around the meat. If browning the meat, and you can't see the bottom of the skillet a bit, then the pan is overcrowded.
  • Make your own Carne Picada meat if you cannot find beef labeled as Carne Picada meat in the meat case. This recipe shows you how. 

Nutrition

Calories: 262kcalCarbohydrates: 6gProtein: 24gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 317mgPotassium: 399mgFiber: 2gSugar: 2gVitamin A: 370IUVitamin C: 8mgCalcium: 43mgIron: 3mg
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