Flavorful Carne Picada for Tacos & Easy Dinners (Print Version)

Whip up delicious Carne Picada for Tacos with my easy, authentic recipe! Perfect for weeknight meals, full of flavor and simple to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free (if served with corn tortillas), Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs beef sirloin or chuck roast, trimmed and cut into 1/2-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 1 (14.5 oz) can petite diced tomatoes, undrained
06 - 1 cup beef broth

→ Aromatics & Spices

07 - 1.5 tsp ground cumin
08 - 1 tsp chili powder
09 - 0.5 tsp dried oregano (Mexican oregano if possible)
10 - Salt and freshly ground black pepper, to taste

→ For Serving

11 - Warm corn or flour tortillas
12 - Fresh cilantro, chopped
13 - Lime wedges

→ Optional Toppings

14 - Crumbled cotija cheese
15 - Sour cream or Mexican crema
16 - Pickled jalapeños
17 - Diced avocado

# Instructions:

01 - Okay, first things first, let's get that beef ready. If you bought a larger cut, trim any excess fat you don't want, then chop it into small, bite-sized pieces, about 1/2 to 3/4 inch. This is where I sometimes get a little uneven, but it's fine; it adds character, right? Pat it dry with paper towels; this is super important for getting a good sear. Honestly, I always forget this step and then wonder why my meat is steaming instead of browning. Don't be like me!
02 - Heat a couple of tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add the beef in a single layer. Don't overcrowd the pan, or it won't brown properly; you'll have to do it in batches, which is a bit of a pain, but worth it. Let it sear for 3-4 minutes per side until it's beautifully browned. This step builds so much flavor, so don't rush it. Seriously, that golden crust? That's flavor town.
03 - Once all the beef is seared and set aside, reduce the heat to medium. Add a little more oil if needed, then toss in your diced onion. Sauté for about 5-7 minutes until it's softened and starting to turn translucent, smelling sweet. Then, add the minced garlic and cook for another minute until fragrant. Oh, that smell! It's honestly one of my favorite kitchen aromas. Just be careful not to burn the garlic; it happens fast!
04 - Pour in the diced tomatoes (undrained!) and the beef broth. Stir in the cumin, chili powder, oregano, salt, and pepper. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pan—that's pure flavor right there! I sometimes add a pinch more chili powder here, just because I like a little extra warmth.
05 - Return the seared beef to the pan. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 20-30 minutes, or until the beef is tender and the sauce has thickened slightly. This is where patience comes in, but honestly, it’s mostly hands-off. I usually sneak a taste here to adjust seasonings, sometimes adding a little more salt or even a tiny pinch of sugar if the tomatoes are a bit too acidic.
06 - Once the Carne Picada for Tacos is tender and saucy, remove it from the heat. Give it one last stir. Taste again, adjust anything if needed. Then, it's ready to be loaded into warm tortillas! I love piling it high with fresh cilantro and a generous squeeze of lime. It should look saucy, smell incredible, and taste absolutely divine. Get ready for happy faces around the table!

# Notes:

01 - Always pat your beef dry before searing; it’s the secret to that gorgeous brown crust, I learned this the hard way!
02 - Reheat leftovers gently on the stovetop to keep the sauce from separating, adding a splash of broth if needed.
03 - If you don't have fresh tomatoes, a good quality tomato sauce can work, but adjust seasoning.
04 - Don't skip the fresh cilantro and lime at the end; they truly brighten up the whole dish!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-25g
Total Carbohydrate: 10-15g
Protein: 30-35g

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