Rustic Carne Picada: Simple Mexican Minced Meat Dish (Print Version)
Carne Picada is a hearty, flavorful Mexican minced meat dish. Learn my easy recipe for tender, savory Carne Picada, perfect for tacos or bowls.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (80/20 preferred)
03 -
1 medium yellow onion, diced
04 -
1 green bell pepper, diced
→ Aromatic & Flavor Boosters
05 -
3-4 cloves garlic, minced
06 -
1 jalapeño, deseeded and minced (or more, to taste)
→ Sauce & Seasoning
07 -
1 (14.5 oz) can diced tomatoes, undrained
08 -
1 cup beef broth (low sodium)
09 -
1 tbsp chili powder
10 -
1 tsp ground cumin
11 -
1/2 tsp dried oregano (Mexican oregano if possible)
12 -
Salt and freshly ground black pepper, to taste
→ For Serving (Optional)
13 -
8-12 warm corn or flour tortillas
14 -
1/4 cup fresh cilantro, chopped
15 -
2 limes, cut into wedges
16 -
1/2 cup sour cream or Mexican crema
# Instructions:
01 -
Start by heating a large skillet or Dutch oven over medium-high heat. Add your ground beef and break it up with a spoon. You want to brown it really well, getting some lovely crispy bits. This is where the flavor really starts for your Carne Picada, so don't rush it! I always forget to drain the fat right away, so learn from my mistakes: once it's nicely browned, drain off any excess grease. It's messy, but worth it.
02 -
Once the beef is browned and drained, add the diced onion, bell pepper, and minced jalapeño to the skillet. Cook them until they start to soften, about 5-7 minutes. The kitchen will start to smell amazing right about now – that’s the magic happening! This step builds the foundation of flavor for your Carne Picada. I once got distracted and burnt the onions a little, which wasn't the end of the world, but aiming for translucent is better.
03 -
Now, stir in the minced garlic, chili powder, cumin, and oregano. Let them cook for just about a minute until fragrant. Oh, that smell! It’s incredible, honestly. You'll feel the warmth from the spices. Be careful not to burn the garlic here; it can turn bitter so fast. This is where the Carne Picada gets its characteristic aroma and deep, rich flavor profile.
04 -
Pour in the canned diced tomatoes (with their juice!) and the beef broth. Give everything a good stir, scraping up any browned bits from the bottom of the pan – those are pure flavor bombs! Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes. This slow simmer really allows all the flavors in your Carne Picada to meld together beautifully.
05 -
After simmering, give your Carne Picada a taste. This is your moment to adjust the salt and pepper. Does it need a little more kick? Maybe a pinch more cumin? Trust your taste buds! Sometimes I add a tiny splash of hot sauce here, just for fun. Don't be afraid to experiment, that's what cooking is all about, right?
06 -
Once it's perfectly seasoned and the sauce has thickened slightly, your Carne Picada is ready to go! It should be tender, flavorful, and smell absolutely divine. Garnish with fresh cilantro, a squeeze of lime, or whatever toppings you love. It’s going to look rustic and inviting, a dish that truly says, 'come and get it!'
# Notes:
01 -
Always brown your ground beef really well before adding other ingredients; it's the secret to deep flavor.
02 -
Store leftover Carne Picada in an airtight container in the fridge for up to 3-4 days; it tastes even better the next day!
03 -
No fresh jalapeño? A pinch of cayenne or a dash of hot sauce works for heat, I've definitely done it.
04 -
Serve this Carne Picada with warm tortillas and a squeeze of lime to really make the flavors pop.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
wooden spoon
03 -
cutting board
04 -
knife
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 20 g
Total Carbohydrate: 15 g
Protein: 28 g