Description
Carne Picada, meaning “minced meat” in Spanish, is a flavorful and versatile Mexican dish made with finely chopped beef simmered in a blend of traditional spices. This tender, juicy meat is perfect for tacos, burritos, nachos, or rice bowls. Whether you’re looking for a quick weeknight meal or a crowd-pleasing filling for your favorite Mexican dishes, this recipe will deliver bold, authentic flavors.
Ingredients
Scale
For the Carne Picada:
- 2 lbs beef (chuck roast, sirloin, or flank steak), finely chopped
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional for extra heat)
For the Sauce & Aromatics:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely diced (optional for spice)
- 2 tomatoes, diced (or 1 cup canned diced tomatoes)
- ½ cup beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- Juice of 1 lime
For Garnishes & Serving (Optional):
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Tortillas (for tacos)
- Cooked rice (for bowls)
- Shredded cheese
- Sour cream
Instructions
-
Prepare the Beef:
- Trim any excess fat and chop the beef into small, bite-sized pieces.
- In a large bowl, mix the beef with salt, pepper, chili powder, paprika, cumin, oregano, garlic powder, onion powder, and cayenne (if using). Toss to coat evenly. Let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
-
Sauté the Aromatics:
- Heat olive oil in a large skillet or cast-iron pan over medium heat.
- Add the chopped onions and garlic, cooking for 2–3 minutes until softened and fragrant.
-
Brown the Beef:
- Increase the heat to medium-high.
- Add the marinated beef to the skillet in an even layer, allowing it to sear for 3–4 minutes without stirring.
- Stir and cook for another 3–4 minutes until browned.
-
Simmer with Sauce:
- Add diced tomatoes, tomato paste, jalapeño (if using), Worcestershire sauce, and beef broth. Stir to combine.
- Reduce heat to low and let simmer for 15–20 minutes until the beef is tender and the sauce thickens.
- Squeeze in fresh lime juice and stir before serving.
-
Serve & Enjoy:
- Spoon into warm tortillas for tacos, serve over rice, or use as a filling for burritos and nachos.
- Garnish with fresh cilantro, diced onions, and a squeeze of lime for added flavor.
Notes
For a milder version, omit the jalapeño and cayenne pepper. If making ahead, store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop Sauté & Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Carne Picada, Mexican Beef, Taco Meat, Spicy Beef, Quick Dinner, Street Tacos