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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Carne Picada

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    Pin image with text of a bowl of carne picada.

    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!

    Best Carne Picada 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!

    Tasty carne picada beef with seasoning and tomatoes ready to make tacos, burritos, enchiladas, and more.
    From sizzling tacos to savory enchiladas, carne picada is a versatile chopped meat that works well in many recipes!
    Jump to:
    • Best Carne Picada Recipe
    • 🥘 Carne Picada Ingredients
    • 🛀 (Optional) Baking Soda Bath
    • 🔪 How To Make Carne Picada
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 😋🌮🌯 More Tasty Mexican Recipes
    • 📋 Recipe
    • 💬 Comments

    🥘 Carne Picada 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.

    Carne picada meat ingredients measured out and ready to combine.
    • 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 - 2 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!*

    * indicates required

    🛀 (Optional) Baking Soda Bath

    Carne picada process photo 1 add baking soda to water.
    Carne picada process photo 2 dissolve baking soda in water.
    Carne picada process photo 3 immerse beef in baking soda water bath.
    Carne picada process photo 3 let the beef set aside for 15 minutes to soak before rinsing.

    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 servings of carne picada.

    Carne picada process photo 5 combine the seasoning.
    Carne picada process photo 6 saute jalapeno and onion.
    Carne picada process photo 7 add the first half of the seasoned cubed beef.
    Carne picada process photo 8 combine and cook until the beef is no longer pink.
    Carne picada process photo 5a add the seasoning and minced garlic to the cubed meat.
    Carne picada process photo 5b combine meat in seasoning then cover and refrigerate.
    Carne picada process photo 9 return the first half of the meat the pan and add tomatoes.
    Carne picada process photo 10 combine, cover, and cook until heated through.

    Mix Seasoning, Coat Beef & Chill

    1. 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.
    2. Refrigerate. Add the cubed 2 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

    1. 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.
    2. 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.
    3. 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.
    4. 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 Tips & Recipe 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 alot 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.
    Wide image of a bowl of carne picada.

    🥡 Storing & Reheating

    Once the meat has cooled, it can be refrigerated in an airtight container for up to 3-4 days.

    Freezing Carne Picada

    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 Carne Picada

    Add the carne picada to a large skillet over low heat and cook, stirring occasionally, for 10 minutes or until warmed.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Are Carne Picada And Ground Beef The Same Thing?

    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.

    Can I Make Carne Picada In Advance?

    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!

    What Can I Make With Carne Picada?

    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!

    Tall image of a bowl of carne picada.

    😋🌮🌯 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of a bowl of carne picada.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 reviews

    Carne Picada

    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!
    Author | Angela
    Servings: 8 servings
    Calories: 235kcal
    Prep 5 minutes
    Cooking 12 minutes
    Refrigerate 1 hour
    Total Time 1 hour 17 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      4 teaspoon ground cumin, 1 tablespoon ancho chile powder, 1 tablespoon salt, 1 ½ teaspoon ground black pepper, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 1 tablespoon light brown sugar
    • 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).
      3 lb carne picada, 1 ½ tablespoon garlic
    • 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.
      2 tablespoon olive oil, 1 medium jalapeno, 1 cup yellow onion
    • 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.
      28 oz San Marzano tomatoes
    • Serve immediately with warm tortillas and your preferred taco toppings.

    Equipment You May Need

    Chef's Knife
    Cutting Board
    Measuring Spoons
    Mixing Bowl
    Skillet
    Spatula
    Can Opener

    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.

    Nutrition

    Calories: 235kcal (12%) | Carbohydrates: 10g (3%) | Protein: 27g (54%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg (23%) | Sodium: 486mg (21%) | Potassium: 704mg (20%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 645IU (13%) | Vitamin C: 9mg (11%) | Calcium: 59mg (6%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    beef recipes, beef taco meat, best carne picada, Best Mexican Recipes, carne picada, carne picada ingredients, how to make carne picada, minced beef recipes
    Course Beef Dishes, Dinner Recipes, Main Course
    Cuisine Mexican
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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