As a passionate home cook and aficionado of Mexican cuisine, I’m always seeking new flavor adventures. Recently I discovered carne picada, a thinly sliced or chopped beef filling that takes tacos, burritos and more to new heights of deliciousness. The cut transforms tougher, more affordable beef into a quick-cooking, protein-packed meal ready in minutes.
Through trial and error in my kitchen, I’ve honed my technique for cooking picture-perfect carne picada from thinly sliced beef. Follow along as I break down my steps and tips for unlocking the full potential of this underrated gem. Let’s dive in!
Selecting the Right Cut of Beef
Carne picada translates to “minced meat” in Spanish. While you can sometimes find beef labeled as carne picada it’s more common to use regular beef cuts sliced thinly yourself. I prefer chuck roast or round steak for their affordability and flavor.
When shopping, look for even marbling throughout the meat. This interior fat keeps the lean beef tender and juicy during quick cooking. I have the butcher slice the meat against the grain into 1/4 inch thick slices or smaller.
At home, I carefully slice the meat diagonally across the grain into thin bite-sized pieces Resist over-chopping into a mushy texture The goal is strips or small chunks with some chew left in them.
Seasoning is Key
A flavorful blend of spices makes all the difference for carne picada. I like a combination of chili powder, cumin, oregano, garlic powder, cayenne and salt.
For extra depth, a touch of brown sugar balances the spices’ heat Smoked paprika or chipotle chilies add warmth and richness Fresh lime brings brightness.
I rub the spice blend all over the sliced beef, making sure to coat every nook and cranny. Letting it marinate for at least 30 minutes allows the seasonings to penetrate deep into the meat.
Quick Sear for Maximum Flavor
Unlike beef stew which simmers low and slow, carne picada relies on quick cooking over high heat. This gives you tender beef with a touch of crispy sear.
I heat 1-2 tablespoons of oil in a large skillet over medium-high heat. When the pan is hot, I add the seasoned beef in batches if necessary so that it doesn’t get too crowded.
Cook for just 2-3 minutes per side until nicely browned. Resist stirring too much or the meat won’t caramelize properly.
Build Deep Flavor in a Sauce
The hallmark of great carne picada is the complex sauce coating each morsel. Sautéing aromatics like onion, garlic and peppers builds a flavorful foundation.
Spices that are similar to those in the beef rub are added to chopped fresh tomatoes or diced tomatoes from a can. They melt into a rich gravy-like sauce for the beef.
I prefer to make my sauce right in the same pan after searing the beef. The fond left behind adds next-level depth. Simmer everything together for 10-15 minutes to blend the flavors.
Serving Suggestions Galore
Once my carne picada is cooked, the possibilities are endless. Heaping it into tortillas makes incredible tacos and burritos. Stir into rice or quinoa for a hearty bowl. Stuff into empanadas or enchiladas for a flavor bomb.
Toppings like salsa, guacamole, cheese and cilantro take it over the top. The beef mixture also keeps well for meal prepping burritos throughout the week.
However you enjoy it, carne picada adds satisfying protein and zesty Mexican flavor to everyday meals. I hope these tips help you master thinly sliced beef and unlock a new favorite recipe in your kitchen!
Frequently Asked Questions About Carne Picada
Cooking thinly sliced beef into flavorful carne picada does take some technique. Here are answers to some common questions for success every time.
What’s the best cut of beef to use?
Chuck roast, bottom round roast and round steak are ideal. Look for affordably priced cuts with good marbling.
What’s the proper way to slice the beef?
Slice against the grain into 1/4 inch thick strips or small cubes. Resist over-chopping into a mushy texture.
How long should I marinate the beef?
At least 30 minutes to allow the seasoning to penetrate. Overnight in the fridge gives even more flavor.
Should I sear the beef before making the sauce?
Yes, searing adds beefy flavor and texture. Cook over medium-high heat just until browned, about 2-3 minutes per side.
What ingredients go in the sauce?
Start by sautéing aromatics like onion, garlic and bell pepper. Then add tomatoes, spices echoing the beef rub, and simmer to meld the flavors.
What is a good substitute if I can’t find carne picada meat?
Use regular chuck roast or round steak sliced thinly against the grain. You can also substitute ground beef in a pinch.
How long does cooked carne picada keep in the fridge or freezer?
5 days in the fridge, or freeze portions up to 3 months. Thaw overnight in the fridge before reheating.
What are your favorite ways to serve carne picada?
In tacos, burritos, burrito bowls, enchiladas, tostadas, stuffed into peppers, or over rice. Top with salsa, guacamole, cheese, etc.
Step-by-Step Carne Picada Recipe
Once you have the technique down, try your hand at my straightforward carne picada recipe:
Ingredients:
- 2 lbs beef (chuck roast or round steak, thinly sliced)
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed, minced
- 1 28 oz can diced tomatoes
- Spice Blend:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
Instructions:
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Slice the beef against the grain into thin 1/4 inch strips or small cubes. Place in a bowl.
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Make the spice blend by combining all spices in a small bowl. Rub the spice blend all over the sliced beef until fully coated.
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Let the seasoned beef marinate for 30-60 minutes at room temperature or overnight refrigerated.
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Heat the oil in a large skillet over medium-high heat. Working in batches if needed, add the beef and cook for 2-3 minutes per side until well browned. Remove beef from the pan and set aside.
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Add the onion and garlic to the skillet. Sauté for 2-3 minutes until softened.
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Return the beef to the pan along with any juices. Add the diced tomatoes and jalapeño.
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Let simmer for 10-15 minutes, stirring occasionally, until thickened into a saucy mixture.
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Taste and adjust seasoning as desired.
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Serve the carne picada warm in tacos, burritos, over rice, stuffed into peppers, or however you like!
More Thinly Sliced Beef Recipe Inspiration
Looking to expand your repertoire of dishes featuring thinly sliced beef? Give these delicious recipes a try:
Thai Beef Salad
Thinly sliced grilled steak tossed with fresh greens, herbs and a bright lime dressing for a tasty lighter meal.
Beef and Broccoli Stir Fry
Quick cooking sliced beef with broccoli florets, red bell pepper and a savory sauce over rice.
Fajitas
Marinated skirt or flank steak cut into strips and quickly seared. Wrap in warm tortillas with salsa, guacamole and more.
Cheesesteak Sandwiches
Shaved steak layered with melty cheese, onions and peppers piled high on a hoagie roll. A local favorite!
Beef Pho
Flavorful Vietnamese noodle soup with thinly sliced beef that cooks quickly in the hot broth topped with herbs and lime.
Beef Carbonnade
Hearty Belgian stew made with beer-braised slices of beef served over bread to soak up the rich sauce.
Beef Stroganoff
Strips of beef and mushrooms in a creamy gravy served over buttered egg noodles. A cozy classic!
Beef Negimaki
Thin slices of beef rolled around scallions, quickly seared and sliced. Great as an appetizer or bento box addition.
