Bold and flavorful, this dish brings authentic Tex-Mex deliciousness to your dinner table.
I’ve had my fair share of nachos, fajitas, and burritos from restaurants and food trucks. But I was looking for a Tex-Mex dish that felt a little more authentic when I came across this carne picada recipe. I thought it would be something brand new to me—but it turns out that the meat used in fajitas, quesadillas, and other common Tex-Mex meals is often carne picada. Who knew?
This is a rich and spicy recipe that features a technique I’ve never encountered before: dry marinating. It’s when you apply a dry rub to the beef—in this case, a combo of salt, chili powder, cumin, coriander, and paprika—then let it sit to absorb the flavors before cooking. It’s the same idea as a marinade, just without the liquid.
As a result, this carne picada delivers robust flavors, complex textures, and a bit of spiciness. The heat level is fairly mild, but this dish is no shrinking violet in the flavor department! It’s bold and deeply satisfying. The cook time is a little much to undertake on a weeknight, but this is the perfect meal for a weekend get-together with friends.
What is carne picada?
The phrase carne picada translates from Spanish as simply “minced meat” or “ground beef.” This versatile term is used throughout the Spanish-speaking world to describe beef that has been finely chopped or ground. While the literal meaning refers to the texture of the meat, regional recipes and traditions have given rise to a variety of dishes that feature carne picada, ranging from simple sautéed preparations to richly spiced stews and fillings for tacos, empanadas, and more.
The cultural significance of carne picada lies in its adaptability and accessibility. Historically, using minced or chopped beef allowed cooks to make the most of tougher, more affordable cuts, stretching them with vegetables, spices, and sauces to feed families economically and deliciously. In Tex-Mex and Mexican-American cuisine, the term has come to refer not just to ground beef, but also to small pieces of seasoned, braised beef—often cooked with tomatoes, peppers, and aromatic spices, as in this recipe. This evolution highlights the dish’s ability to bridge culinary traditions and adapt to local tastes, making carne picada a beloved comfort food across generations and borders.
How do I store leftovers?
Let leftover carne picada cool before storing it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet over low heat with a splash of water until heated through, about 10 minutes. Or microwave leftovers in 30-second intervals, stirring between each, until hot throughout.
Serving suggestions
This carne picada pairs beautifully with this Mexican Rice Recipe or this lower-carb Cilantro-Lime Cauliflower Rice. You can also use it in homemade taco bowls or burritos, which work well with both these Keto Tortillas and this Gluten-Free Tortilla Recipe With Sun-Dried Tomatoes. I also recommend turning leftovers into a tasty breakfast alongside this Soft Scrambled Eggs Recipe or wrapped up in this Breakfast Burrito.
Ingredients
- 2 pounds beef chuck roast cubed
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 1/2 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 large onion diced
- 1 large red bell pepper diced
- 1 can whole tomatoes (28 ounces) crushed
Instructions
- In a large bowl combine the cubed beef with the salt, chili powder, cumin, coriander, paprika, oregano, black pepper, and brown sugar.
- Let the beef rest in this dry marinade for at least 10 minutes to absorb the flavors of the seasonings.
- Heat olive oil in a large pot over medium-high heat. Add the garlic, onions, and red bell pepper. Cook until softened, stirring occasionally, about 5-7 minutes.
- Add the marinated beef. Cook and stir until browned on all sides, about another 5-7 minutes.
- Stir in the crushed tomatoes and bring to a boil. Reduce heat and simmer for about 1 hour, until beef is tender and flavors meld.
- Serve while hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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