Beef - How to season carne picada recipes

Author: Michael Walsh  

Serve it in soft tacos, tacos dorados (fried tacos), burritos, quesadillas, or tostadas. Carne picada means "minced beef" in Spanish, and makes for excellent tacos with a nice assortment of additional toppings.

Carne Picada

Carne Picada
Carne Picada is one of our favorite family-meal recipes with tender beef, fire-roasted tomatoes, poblano pepper, and spices it makes incredible tacos or as a main dish with rice. Awesome for meal prep!
Provided by: Kate Ramos
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Mexican-American
Number of ingredients: 13
  • 2 tablespoons olive oil
  • 3 pounds beef chuck roast, cut into 1-inch pieces
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano (preferably Mexican oregano)
  • 2 medium poblano peppers, stemmed, seeded, and diced
  • 1 large white onion, diced
  • 2 jalapeños, diced (remove seeds if you are sensitive to heat)
  • 6 cloves garlic, chopped
  • 2-4 chipotle chiles in adobo, chopped (depending on how spicy you like things)
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 cup beef broth
  • Sour cream and chopped cilantro, for garnish (optional)
  • Calories: 625 calories
  • Carbohydrate: 9 grams carbohydrates
  • Cholesterol: 189 milligrams cholesterol
  • Fat: 40 grams fat
  • Fiber: 3 grams fiber
  • Protein: 58 grams protein
  • Saturated Fat: 15 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1006 milligrams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 2 grams trans fat
  • Unsaturated Fat: 22 grams unsaturated fat
How to cook:
  1. Brown beef. Heat oil in a large, deep frying pan that is big enough to hold the meat. If you don't have a frying pan big enough use a large Dutch oven. Add beef, salt, cumin, and oregano and cook over medium-high heat, stirring occasionally, until beef is browned, about 8 minutes.
  2. Saute veggies. Add poblanos, onion, jalapenos, garlic, and chipotles and continue cooking until veggies begin to soften, about 10 minutes more.
  3. Braise. Add tomatoes and broth, bring to a boil then reduce heat to low, cover and simmer for 30 minutes. Remove lid and continue simmering until beef comes apart when pressed with a fork and sauce is thickened, about an hour and a half more.
  4. Serve. Spoon over rice and top with sour cream and chopped cilantro or serve as tacos.
Notes: Taquitos de Carne Picada Recipe, Reheat the skillet with the remaining vegetable oil. Brown the carne picada with the garlic, chili powder, salt and pepper. Add the diced tomatoes with green

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Slow Cooker Carne Picada

Slow Cooker Carne Picada
A simple and delicious recipe for carne picada. Serve it in soft tacos, tacos dorados (fried tacos), burritos, quesadillas, or tostadas. Or as a main dish with a side of rice and beans.
Provided by: Yoly
Total time: 135 minutes
Cook time: 130 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 9
  • ¼ cup flour
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 ½ pounds round steak, cut into strips
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
  • Calories: 286.3 calories
  • Carbohydrate: 9.6 g
  • Cholesterol: 69.2 mg
  • Fat: 15.2 g
  • Fiber: 2.2 g
  • Protein: 25.9 g
  • Saturated Fat: 4.8 g
  • Sodium: 216.6 mg
How to cook:
  1. Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
  2. Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
  3. Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.
Notes: Slow-Cooker Carne Picada Tacos with Avocado Salsa, Ingredients · 1 avocado, diced · 1 cup chopped fresh cilantro · 1 cup quartered grape tomatoes · 2 mini sweet peppers, diced · ½ jalapeño pepper, seeded and minced

Carne Picada Tacos

Carne Picada Tacos
Carne picada is a cross between carne asada and ground beef. These tacos are simple and easy. I top mine with cilantro, onions, a squeeze of fresh lime and salsa.
Provided by: Yoly
Total time: 12 minutes
Cook time: 2 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 6
  • 8 (7 inch) corn tortillas, warmed
  • 2 cups prepared carne picada (see Cook's Note)
  • ½ cup chopped onion, or to taste
  • ¼ cup chopped fresh cilantro, or to taste
  • 2 tablespoons salsa, or to taste
  • ½ limes, cut into wedges
  • Calories: 327.9 calories
  • Carbohydrate: 28.4 g
  • Cholesterol: 66.3 mg
  • Fat: 10.4 g
  • Fiber: 4.3 g
  • Protein: 30.3 g
  • Saturated Fat: 3.7 g
  • Sodium: 131.4 mg
How to cook:
  1. Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.
Notes: Carne Picada, Picadillo (Carne picada con papas) ingredients for picadillo 1 pound ground sirloin 1 medium potato 1/2 medium salad tomato 1/2 medium bell pepper 1/8 cup onion

Carne Picada Tacos

Carne Picada Tacos
Carne picada means "minced beef" in Spanish, and makes for excellent tacos with a nice assortment of additional toppings.
Provided by: Cory Doggett
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
  • 2 poblano peppers
  • 2 tbsp. vegetable oil
  • 1 large yellow onion (diced small)
  • 4 serrano peppers (de-stemmed, de-seeded (optional), diced small)
  • 2 lbs. chuck steak (trimmed of fat and silverskin, and cut into a 1/4-inch dice)
  • 2 tsp. kosher salt
  • 2 tsp. chipotle chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. Mexican oregano
  • 1/2 tsp. freshly ground black pepper
  • 4 cloves garlic (minced)
  • 3 medium roma tomatoes (de-seeded and finely diced)
How to cook:
  1. Preheat your broiler on high with your top rack near the top of the oven. Roast your poblanos in a broiler pan until blackened on all sides. Place in a heat proof bowl and cover tightly with plastic wrap.
  2. Dice the chuck steak, then salt evenly with 1 teaspoon of salt. Place in a bowl next to your stove. Dice the onions and serrano peppers and place in a bowl near your stove. Place chili powder, cumin, oregano, black pepper, and the minced garlic in a small bowl by your stove.
  3. De-stem, then cut the tomatoes into quarters. With a spoon, remove all of the seeds and cores. Chop into a very small dice and place in a bowl by your stove. Peel then dice the poblano and place in a bowl by your stove.
  4. In a large cast iron skillet or dutch oven over medium-high heat, saute the onion and serrano peppers with a pinch of salt. Remove with a slotted spoon and set aside. About 10 minutes
  5. Add the beef to the pan and saute until well browned. About 8 minutes. Add the seasonings and garlic and saute for an additional minute. Add the onion mixture, poblanos, and tomatoes. Stir well to combine. Cook for an additional 2-3 minutes. Season to taste with salt and pepper.
  6. Serve with toasted corn tortillas, salsa, crumbled queso fresco, chopped cilantro, and other toppings.
Notes: Easy Carne Picada Recipe-Makes Amazing Taco, Burrito, or Bowl, For my recipe, you'll use a dry marinade of smoky spices – cumin, coriander, oregano – and the extra special addition of ancho chili powder.
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