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!
2tablespoonolive oil(extra virgin, or use beef tallow)
1mediumjalapeno(washed, seeds and ribs removed, then finely diced)
1cupyellow onion(diced, or use white onion)
28ozSan Marzano tomatoes(drained, chopped)
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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.
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