Carne Picada is a popular beef dish that brings the richness and versatility of finely chopped or ground beef to your kitchen. Its tender texture, bold flavors, and quick preparation time make it an essential recipe for weeknight dinners or special occasions. Whether you’re making tacos, burritos, rice bowls, or simply a savory beef topping, this recipe is sure to become a favorite. In this article, I’ll guide you through the process of creating the perfect Carne Picada, including expert tips for success, variations to suit your taste, and how to serve it with the right sides.
Table of Contents
Recipe Card
| Recipe Name | Carne Picada |
|---|---|
| Description | Carne Picada is a flavorful beef recipe made with finely chopped meat and a variety of spices. Perfect for tacos, rice bowls, or burritos, this easy-to-make dish brings a punch of bold, savory flavors to any meal. |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Calories | 300 (approx.) |
Ingredients
- 1 lb (450g) carne picada (finely chopped beef or ground beef)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for extra spice)
- ½ teaspoon oregano
- Salt and pepper to taste
- ½ cup beef broth
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onions for three to four minutes, or until they are tender.
- Cook the Beef: Add the carne picada to the skillet, breaking it up with a spatula. Cook for about 5-7 minutes until browned and fully cooked through.
- Add Spices: Stir in the minced garlic, cumin, paprika, chili powder, oregano, salt, and pepper. Let the spices cook with the beef for 1-2 minutes to release their aroma.
- Add Broth and Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for another 3-5 minutes until the liquid reduces and the flavors meld.
- Finish with Lime Juice: Turn off the heat and stir in the lime juice for a fresh, tangy finish.
- Garnish and Serve: Garnish with freshly chopped cilantro and serve hot with your favorite tortillas, over rice, or with a side of beans.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 300 |
| Sugar | 1g |
| Sodium | 450mg |
| Fat | 20g |
| Saturated Fat | 6g |
| Unsaturated Fat | 12g |
| Trans Fat | 0g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Protein | 25g |
| Cholesterol | 70mg |
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Versatile: Use it as a filling for tacos, burritos, enchiladas, or as a topping for rice bowls or salads.
- Bold and Flavorful: The combination of spices and lime juice gives this dish a vibrant and satisfying flavor.
- Budget-Friendly: Carne Picada is made from affordable cuts of beef, making it an economical option for feeding a family.
- Customizable: Adjust the level of spiciness or add different herbs and vegetables to suit your taste.
Key Ingredients and Substitutions
- Carne Picada (Beef): The star of the dish, carne picada refers to finely chopped or ground beef. You can use any lean cut, such as flank steak or chuck roast, if you prefer to chop the beef yourself. Ground beef is also an option for a quicker version.
- Spices: Cumin, smoked paprika, and chili powder add a smoky and slightly spicy flavor. If you want to cut down on the spice, you can omit the chili powder.
- Beef Broth: Helps to add moisture and flavor, especially when the beef is simmering. You can substitute with chicken broth or even vegetable broth if needed.
- Lime Juice: The fresh acidity from the lime juice balances the richness of the beef and brings a bright finish to the dish.
- Cilantro: Adds a fresh and herby garnish, but if you’re not a fan of cilantro, parsley is a good alternative.
How to Make Carne Picada (Step-by-Step)
- Prepare Your Ingredients: Prepare and prepare all of your ingredients before you begin cooking. Dice the onion, mince the garlic, and chop your cilantro.
- Sauté the Onion: Heat the oil and sauté the onions until they’re soft and golden. This builds the base flavor for the dish.
- Cook the Meat: Add the carne picada and break it apart as it cooks. Browning the beef properly is key to unlocking a rich, deep flavor.
- Add Spices: Once the beef is browned, mix in the spices and garlic. Be sure to cook the spices for a minute or two to release their flavors before adding liquid.
- Simmer with Broth: The beef broth is added to deglaze the pan and bring everything together. Simmering ensures the beef absorbs all the flavors from the spices.
- Finish with Lime: Squeeze fresh lime juice over the cooked beef to brighten the flavors.
- Serve Hot: Carne Picada is best served hot, straight from the skillet. Garnish with cilantro for added color and flavor.
Expert Tips for Success
- Don’t Overcrowd the Pan: When browning the beef, cook in batches if necessary. Overcrowding will cause the meat to steam instead of sear, leading to a less flavorful result.
- Use Fresh Spices: Make sure your spices are fresh for maximum flavor. Old spices can lose their potency and affect the overall taste.
- Add Heat: If you like your food spicy, don’t be shy with the chili powder or add a pinch of cayenne pepper for an extra kick.
- Rest the Meat: After cooking, let the beef rest for a few minutes to allow the juices to redistribute. This helps the beef remain tender and juicy.
Variations and Customizations
- Make It Spicier: For a spicier version, add more chili powder or toss in some diced jalapeños or serrano peppers while cooking.
- Make It Milder: To tone down the spice, omit the chili powder and add a dash of sugar or a spoonful of tomato sauce to balance the flavors.
- Add Vegetables: Bell peppers, tomatoes, or zucchini can be added to the dish for extra color and nutrition.
- Herb Variations: If cilantro isn’t your favorite, try garnishing with fresh parsley or green onions for a different twist.
Storage and Reheating Instructions
How to Store:
Store any leftover Carne Picada in an airtight container in the refrigerator. For up to four days, it will remain fresh.
Reheating:
To reheat, simply warm it up in a skillet over medium heat until hot. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Freezing:
Carne Picada can also be frozen for up to 3 months. Place it in a freezer-safe container or bag, and thaw overnight in the refrigerator before reheating.
Serving Suggestions
Carne Picada is incredibly versatile and can be served in a variety of ways. Here are a few ideas:
- Tacos: Serve Carne Picada with warm tortillas, topped with salsa, guacamole, and a sprinkle of cheese.
- Rice Bowls: Pile the beef on top of a bowl of fluffy rice, and add black beans, corn, and fresh avocado for a hearty meal.
- Burritos: Wrap it up in a large tortilla with your favorite toppings like sour cream, lettuce, and shredded cheese.
- Quesadillas: Use it as a filling for cheesy quesadillas with some sautéed onions and bell peppers.
Frequently Asked Questions (FAQs)
What is the best cut of beef to use for Carne Picada?
The best cut for Carne Picada is a tender, flavorful cut like flank steak, chuck roast, or skirt steak. Ground beef can also be used for a quicker option, but finely chopped beef from these cuts offers a more authentic texture and flavor.
How can I make Carne Picada more tender?
To make Carne Picada more tender, you can marinate the beef in lime juice and spices for about 30 minutes before cooking. Cooking it over lower heat for a longer period also helps the beef become more tender.
What are some common side dishes that pair well with Carne Picada?
Carne Picada pairs well with Mexican rice, refried beans, grilled vegetables, or fresh salads. You can also serve it with tortilla chips and salsa as a fun appetizer.
Can I make Carne Picada in a slow cooker or instant pot?
Yes! Cook for 6–8 hours on low or 3–4 hours on high in the slow cooker. In the Instant Pot, use the sauté function to brown the beef, then pressure cook on high for 10 minutes.
How long can Carne Picada be stored in the refrigerator?
Carne Picada can be stored in the refrigerator for up to 4 days in an airtight container.
What are some variations to make Carne Picada spicier or milder?
To make it spicier, increase the chili powder or add diced jalapeños. To make it milder, omit the chili powder and reduce the amount of cumin.
Related Recipes
If you loved this Carne Picada recipe, you might also enjoy these dishes:
- Beef Tacos: Another easy and delicious option for taco night.
- Ground Venison: A lean and flavorful alternative to beef, perfect for hearty meals and packed with protein.
Conclusion
Carne Picada is a must-try recipe for anyone who loves bold flavors and quick, satisfying meals. Its versatility allows you to use it in various dishes, from tacos to bowls, and its customizable nature makes it easy to adapt to your taste preferences. Whether you’re a spice lover or prefer something milder, this recipe is sure to become a go-to favorite. Give it a try, and enjoy the rich, savory flavors of Carne Picada in your next meal!
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