Carne picada is perfectly seasoned beef with tomatoes that can be used in anything from tacos to burritos and even chili! It's a classic Mexican recipe that is incredibly versatile and ridiculously easy to prepare. Your taco Tuesdays are about to get a whole lot better!
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Best Mexican Steak Recipe
Carne picada is a flavorful and easy-to-make minced meat that is incredibly popular in Latin cuisine. It's seasoned with herbs and spices, giving it a complex flavor profile that adds depth and richness to any dish!
You can use carne picada to make tacos, burritos, enchiladas, and much more. Its versatility makes it a go-to option for a wide range of recipes!
🥘 Ingredients
All you need to make carne picada is the meat, some seasonings, a little olive oil, and a can of tomatoes! I love the flavor of San Marzano tomatoes, though you can use whatever canned tomatoes you have on hand in a pinch.
- Seasoning - Ground cumin, ancho chile powder, salt, light brown sugar, ground black pepper, dried oregano, and ground coriander make this delightful, flavorful meat.
- Garlic - 1 ½ tablespoons of minced garlic.
- Carne Picada - 3 pounds of carne picada meat (*see notes for great meat cuts) cut into ½-inch cubes.
- Olive Oil - 2-3 tablespoons of extra virgin olive oil (EVOO) or beef tallow.
- Jalapeno - 1 medium whole jalapeno washed and finely diced after removing the seeds and ribs.
- Onion - 1 cup diced yellow or white onion.
- Tomatoes - One 28-ounce can of drained and chopped San Marzano tomatoes.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🛀 Tenderize The Meat (Optional)
To achieve the utmost tenderness in your meat, I suggest immersing it in a baking soda bath before you cook it. To do this, dissolve 3 teaspoons of baking soda in 1 ½ cups of water.
Submerge the meat in this mixture for at least 15 minutes. Then, rinse it thoroughly under cool water before continuing the recipe as directed.
🔪 How To Make Carne Picada
Making carne picada is incredibly simple; it just takes some time because it needs to be refrigerated for a little while before cooking. Get out a knife and cutting board, measuring utensils, a large mixing bowl, a skillet, and a spatula to get started.
This recipe is for about 8-9 servings of carne picada.
Mix Seasoning, Coat Beef & Chill
- Make the seasoning. Add 4 teaspoons (1 tablespoon + 1 teaspoon) ground cumin, 1 tablespoon ancho chile powder, 1 tablespoon salt, 1 tablespoon packed light brown sugar, 1 ½ teaspoons ground black pepper, 1 teaspoon dried oregano, and 1 teaspoon ground coriander to a small bowl and stir to combine.
- Refrigerate. Add the cubed 3 pounds of bottom round roast, seasoning, and 1 ½ tablespoons minced garlic to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
Cook The Carne Picada
- Saute. Heat 2 tablespoons extra virgin olive oil or beef tallow in a large skillet, Dutch oven, or pot over medium-high heat. Add 1 medium jalapeno and 1 cup yellow onion once the oil has started to shimmer. Saute for 3-4 minutes until the onion is tender.
- Brown the meat. Add half of the seasoned meat. Cook until browned on all sides, then transfer the cooked meat to a plate and repeat with the second half of the raw beef.
- Cook. Once all the meat has been browned, reduce the heat to low. Return the first portion of meat to the pan along with 28 ounces of the drained and chopped San Marzano tomatoes and cover with a lid. Cook for about 7 minutes or until heated through.
- Enjoy. Serve immediately with warm tortillas and your preferred taco toppings.
Serve your carne picada with warm homemade flour tortillas for the best made-from-scratch taco dinner! Here's a full list of all my favorite taco toppings for you to try. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Tenderizing the Meat with Baking Soda Bath: For the most tender carne picada, soak the beef in a baking soda bath. Dissolve 3 teaspoons of baking soda in 1 ½ cups of water and let the meat soak for at least 15 minutes. After soaking, rinse the meat under cool water before proceeding with your recipe.
- Substituting Ancho Chile Powder: If you're out of dried ancho chile powder, no worries! Use chipotle powder or smoked paprika instead. A combination of the two, in equal parts, also makes a great alternative.
- Choosing the Right Cut of Beef: Traditional carne picada uses tougher cuts like cubed chuck roast, bottom round roast, or round steaks. Look for picado de res in Mexican markets or beef stir-fry in Asian markets. Some stores like Aldis might also carry beef labeled as carne picada.
- Selecting the Right Cooking Vessel: Make sure to use a large pan, pot, or skillet with tall, straight sides to accommodate the carne picada. This ensures even cooking and easy stirring.
- Opting for Quality Tomatoes: San Marzano tomatoes are my go-to for their superior flavor, even in Mexican dishes. Alternatively, 2 cans of fire-roasted tomatoes or RoTel canned tomatoes with diced chiles also work wonderfully.
- Adjusting Heat with Cayenne Pepper: For those who enjoy a spicier kick, feel free to add a pinch of cayenne pepper to your seasoning mix. Adjust according to your heat preference.
🥡 Storing & Reheating
Once the meat has cooled, it can be refrigerated in an airtight container for up to 3-4 days.
Freezing
Put the cooled carne picada in a freezer storage bag and squeeze out as much air as possible. Freeze it flat on a baking sheet for easy storage. Thaw in the fridge overnight before reheating and enjoy within 3 months.
Reheating
Add the carne picada to a large skillet over low heat and cook, stirring occasionally, for 10 minutes or until warmed.
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❓ Recipe FAQs
They are not the same but can be used interchangeably in many recipes. Carne picada is minced beef cooked with seasoning, tomatoes, and sometimes other vegetables, whereas ground beef is simply ground beef.
You sure can! Prepare your carne picada as directed, then let it cool. You can keep it in an airtight container in the fridge to use in various recipes over the next 2-3 days!
Tacos are the easiest choice, but you certainly aren't limited to them! This flavorful meat can be used in casseroles, soups, stews, enchiladas, burritos, quesadillas, rice bowls, tortas, and so much more!
😋🌮🌯 More Tasty Mexican Recipes
- Mexican Torta - This flavorful and satisfying sandwich is perfect for lunch or dinner!
- Albondigas Soup - A hearty soup filled with tender meatballs and veggies in a flavorful broth.
- Salsa Verde - This zesty green salsa is a great homemade sauce for chips, tacos, or anything that could use a little flavor!
- Guacamole - Dip into a bowl of creamy and delicious guacamole made with fresh avocados, spices, and a hint of lime.
- Pico de Gallo - Fresh pico de gallo is the perfect topping for tacos, nachos, and more!
- Mexican Corn Fritters - These corn fritters will make a wonderful side dish for any of your favorite Mexican meals!
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📖 Recipe Card
Carne Picada
Ingredients
- 4 teaspoon ground cumin
- 1 tablespoon ancho chile powder
- 1 tablespoon salt
- 1 tablespoon light brown sugar (packed)
- 1 ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 3 lb carne picada (cut into ½-inch cubes)
- 1 ½ tablespoon garlic (minced)
- 2 tablespoon olive oil (extra virgin, or use beef tallow)
- 1 medium jalapeno (washed, seeds and ribs removed, then finely diced)
- 1 cup yellow onion (diced, or use white onion)
- 28 oz San Marzano tomatoes (drained, chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 4 teaspoon ground cumin, 1 tablespoon ancho chile powder, 1 tablespoon salt, 1 tablespoon light brown sugar, 1 ½ teaspoon ground black pepper, 1 teaspoon dried oregano, and 1 teaspoon ground coriander to a small bowl and stir to combine.
- Add the cubed 3 lb carne picada and 1 ½ tablespoon garlic to the bowl with the seasoning and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- Heat 2 tablespoon olive oil in a large skillet, Dutch oven, or pot over medium-high heat and add the 1 medium jalapeno and 1 cup yellow onion once the oil has started to shimmer. Saute for 3-4 minutes until the onion is tender.
- Add half of the seasoned meat. Cook until browned on all sides, then transfer the cooked meat to a plate and repeat with the second half of the raw beef.
- Once all the meat has been browned, reduce the heat to low. Return the first portion of meat to the pan along with 28 oz San Marzano tomatoes and cover with a lid. Cook for about 7 minutes or until heated through.
- Serve immediately with warm tortillas and your preferred taco toppings.
Notes
- For the most tender meat, I recommend using a baking soda bath before you season the beef. To do this, dissolve 3 teaspoons of baking soda in 1 ½ cups of water. Soak the meat in the baking soda water for at least 15 minutes. Then, rinse your meat under cool water and prepare as directed.
- If you don't have dried ancho chile powder, use chipotle powder or smoked paprika - or a 50/50 blend of the two.
- Cubed chuck roast, bottom round roast, or round steaks can also be used. For carne picada, tough or chewy meat is traditionally used. You can also use picado de res, which can typically be found in Mexican markets labeled as such or at Asian markets labeled as 'beef stir-fry.' Aldis sells beef labeled as carne picada, too.
- Your pan, pot, or skillet needs to be large enough to hold quite a bit of carne picada. I suggest using something with tall, straight sides.
- I prefer San Marzano tomatoes to other canned tomatoes because they have the best flavor. It may seem odd to use Italian tomatoes in a Mexican recipe, but it totally works! You could also use 2 cans of fire-roasted tomatoes or RoTel canned tomatoes with diced chiles.
- A pinch of cayenne pepper can be added to the seasoning mix if you'd like extra heat.
- To store: Once the meat has cooled, it can be refrigerated in an airtight container for 3-4 days.
- To freeze: Put the cooled carne picada in a freezer bag and squeeze out as much air as possible. Freeze it flat on a baking sheet for easy storage. Thaw in the fridge overnight before reheating and enjoy within 3 months.
- To reheat: Add the carne picada to a large skillet over low heat and cook, stirring occasionally, for 10 minutes or until warmed through.
Mark Campeau says
Your directions call for 2 lbs of meat, but your recipe card says 3 lbs. Which?
Angela @ BakeItWithLove.com says
2-3 pounds will work, but I prefer to start with 3 pounds for this recipe. Thanks for catching that!