Carne picada is a versatile Mexican dish that features finely chopped or ground beef cooked with bold seasonings and spices. It’s perfect for tacos, burritos, or rice bowls. This recipe brings out the richness of the beef with a simple cooking method that allows you to enjoy the flavors of Mexico in the comfort of your home.
Authentic Carne Picada Recipe: Flavor-Packed Mexican Beef
4
servings10
minutes20
minutes313
kcal35
minutesKeep the screen of your device on
Ingredients
500 g 1 lb beef chuck or skirt steak
2 tablespoons 2 tablespoons olive oil
1 1 onion
3 3 garlic cloves
1 1 jalapeño
1 teaspoon 1 teaspoon ground cumin
1 teaspoon 1 teaspoon chili powder
1 teaspoon 1 teaspoon smoked paprika
1 teaspoon 1 teaspoon oregano
1/2 teaspoon 1/2 teaspoon ground black pepper
1 teaspoon 1 teaspoon salt
120 ml 1/2 cup beef broth or water
1 1 tomato
1 1 lime
1 tablespoon 1 tablespoon Fresh cilantro
Equipment
Large skillet- Sharp knife
- Cutting board
- Wooden spoon
Directions
- Chop the beef into small pieces if you’re using steak, or use pre-ground beef. Dice the onion, garlic, jalapeño, and tomato.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat until hot but not smoking.
- Add the onion and jalapeño to the skillet. Sauté for about 3-4 minutes until they soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the chopped beef to the skillet and cook for 7-10 minutes until browned, stirring frequently to ensure even cooking.
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the beef in the spices.
- Pour in the beef broth or water and add the diced tomato. Stir everything together and bring the mixture to a simmer. Lower the heat to medium and cook for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Once cooked, squeeze the lime juice over the beef mixture and stir to combine.
- Garnish with freshly chopped cilantro and serve hot.
Notes
- Adjust the heat by adding more jalapeños or chili powder if you like it spicier, or omit the jalapeño for a milder dish.
What is carne picada?
Carne picada is a Mexican dish featuring finely chopped or ground beef cooked with spices and seasonings. It’s commonly used in tacos, burritos, or served over rice for a flavorful, hearty meal.
What kind of beef should I use for carne picada?
Traditionally, chuck or skirt steak works best due to its rich flavor and tender texture when finely chopped. Ground beef can also be used for a quicker, easier version of the dish.
Can I make carne picada spicy?
Yes! For extra heat, include jalapeños or increase the amount of chili powder. You can also add a splash of hot sauce or use a spicier pepper like serrano.
How long does it take to cook carne picada?
Carne picada takes about 35 minutes from start to finish: 10 minutes for prep and 25 minutes for cooking.
Can I make carne picada ahead of time?
Absolutely! Carne picada can be made ahead and stored in the refrigerator for up to 3 days. It actually tastes better after a day as the flavors continue to blend.
What can I serve with carne picada?
Carne picada pairs perfectly with tacos, burritos, nachos, or rice bowls. Serve it with tortillas, guacamole, salsa, or fresh pico de gallo for an authentic Mexican experience.
Can I freeze carne picada?
Yes, you can freeze carne picada in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat it on the stovetop before serving.
How do I store leftovers?
Store leftover carne picada in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Can I use a slow cooker to make carne picada?
While this recipe is designed for stovetop cooking, you can use a slow cooker. Simply brown the beef and aromatics first, then transfer everything to the slow cooker with the broth and tomatoes. Cook on low for 4-6 hours until tender.
