Carne picada, which translates to “minced meat” in Spanish, is a popular Mexican dish that is often used in tacos. It is made with shredded or diced beef that is cooked in a mixture of spices, onions, garlic, and sometimes tomatoes. In this article, we will explore the different ways to cook carne picada for tacos, including the ingredients and equipment needed, cooking techniques, and some variations on the traditional recipe.
Ingredients and Equipment Needed
To cook carne picada for tacos, you will need the following ingredients:
- 1 pound beef (such as flank steak or skirt steak), cut into small pieces
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste (optional)
- 2 cups beef broth
- 2 tablespoons chopped fresh cilantro (optional)
- 6 corn tortillas
- Sliced radishes, lime wedges, and sour cream (optional)
You will also need the following equipment:
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs or slotted spoon
Choosing the Right Cut of Beef
The type of beef you use for carne picada is important, as it will affect the flavor and texture of the dish. Flank steak and skirt steak are popular choices for carne picada, as they are flavorful and tender. You can also use other cuts of beef, such as brisket or shank, but they may require longer cooking times.
Preparing the Beef
Before cooking the beef, you will need to prepare it by cutting it into small pieces. You can use a knife or a meat grinder to do this. If you are using a knife, try to cut the beef into uniform pieces so that it cooks evenly.
Cooking Techniques
There are several ways to cook carne picada, including pan-frying, grilling, and braising. Here, we will focus on pan-frying, as it is a quick and easy method that produces delicious results.
Pan-Frying Carne Picada
To pan-fry carne picada, heat a large skillet or Dutch oven over medium-high heat. Add the vegetable oil and swirl it around to coat the bottom of the pan. Add the diced onion and cook until it is translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the beef to the pan and cook until it is browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes, depending on the size of the beef pieces.
Once the beef is browned, add the diced jalapeño, cumin, paprika, salt, and pepper to the pan. Stir to combine and cook for 1-2 minutes, until the spices are fragrant.
Adding Liquid to the Pan
To add moisture to the pan and help the beef cook evenly, you can add beef broth or tomato paste. If using beef broth, add 2 cups to the pan and bring to a simmer. If using tomato paste, add 2 tablespoons to the pan and stir to combine.
Reduce the heat to medium-low and simmer the carne picada for 10-15 minutes, stirring occasionally, until the beef is tender and the liquid has thickened.
Variations on the Traditional Recipe
While the traditional recipe for carne picada is delicious, you can also experiment with different variations to suit your tastes. Here are a few ideas:
- Add some heat: If you like spicy food, you can add diced serrano peppers or hot sauce to the pan for an extra kick.
- Use different spices: You can experiment with different spice blends, such as chili powder or ground coriander, to give the carne picada a unique flavor.
- Add some acidity: A squeeze of fresh lime juice can add brightness and balance out the richness of the beef.
- Try different types of beef: While flank steak and skirt steak are traditional choices for carne picada, you can also experiment with other cuts of beef, such as brisket or shank.
Serving Carne Picada
Once the carne picada is cooked, you can serve it in tacos with your favorite toppings. Here are a few ideas:
- Traditional toppings: Serve the carne picada in tacos with diced onion, cilantro, and salsa.
- Add some crunch: Top the carne picada with diced radishes or shredded lettuce for a crunchy texture.
- Get creative with the tortillas: You can use different types of tortillas, such as corn or flour, or even try using lettuce leaves as a low-carb alternative.
Assembling the Tacos
To assemble the tacos, simply spoon the carne picada onto a tortilla and top with your desired toppings. You can also add a squeeze of lime juice and a sprinkle of cilantro for extra flavor.
| Topping | Description |
|---|---|
| Diced onion | A classic topping for carne picada, adds a sweet and crunchy texture |
| Cilantro | A fresh and herbaceous topping that pairs well with the rich beef |
| Salsa | A spicy and tangy topping that adds depth to the dish |
| Diced radishes | A crunchy and spicy topping that adds texture and flavor |
| Shredded lettuce | A crunchy and refreshing topping that pairs well with the rich beef |
Conclusion
Cooking carne picada for tacos is a delicious and rewarding experience that can be customized to suit your tastes. By following the traditional recipe and experimenting with different variations, you can create a dish that is both flavorful and authentic. Whether you’re a seasoned cook or a beginner, carne picada is a great option for a quick and easy dinner that is sure to please.
What is Carne Picada and how is it used in Mexican cuisine?
Carne Picada is a type of Mexican dish that consists of thinly sliced beef, typically flank steak or skirt steak, that is marinated in a mixture of spices, chilies, and lime juice. The beef is then grilled or sautéed and served in a variety of ways, including in tacos, burritos, and salads.
In Mexican cuisine, Carne Picada is a popular ingredient in many dishes, particularly in tacos. The thinly sliced beef is easy to cook and can be seasoned with a variety of spices and chilies, making it a versatile ingredient for many different recipes. When used in tacos, Carne Picada is often served with fresh cilantro, onion, and salsa, making for a delicious and flavorful meal.
What type of beef is best for Carne Picada?
The best type of beef for Carne Picada is a thinly sliced cut, such as flank steak or skirt steak. These cuts are lean and have a lot of flavor, making them ideal for marinating and grilling. Flank steak is a popular choice for Carne Picada because it is relatively inexpensive and has a robust flavor.
Skirt steak is another popular choice for Carne Picada, as it is tender and has a rich, beefy flavor. Both flank steak and skirt steak can be found at most grocery stores and are relatively easy to work with. When selecting a cut of beef for Carne Picada, look for one that is thinly sliced and has a good balance of fat and lean meat.
How do I marinate the beef for Carne Picada?
To marinate the beef for Carne Picada, combine the sliced beef with a mixture of spices, chilies, and lime juice in a large bowl. The marinade should include ingredients such as garlic, cumin, chili powder, and oregano, as well as lime juice and olive oil. The beef should be marinated for at least 30 minutes, but can be marinated for several hours or overnight for more flavor.
When marinating the beef, make sure to coat the slices evenly with the marinade and refrigerate them until ready to cook. It’s also a good idea to turn the beef occasionally while it’s marinating to ensure that all of the slices are coated with the marinade.
How do I cook the beef for Carne Picada?
The beef for Carne Picada can be cooked in a variety of ways, including grilling, sautéing, or broiling. Grilling is a popular method for cooking Carne Picada, as it adds a smoky flavor to the beef. To grill the beef, preheat a grill to medium-high heat and cook the slices for 3-4 minutes per side, or until they are cooked to your desired level of doneness.
Sautéing is another popular method for cooking Carne Picada, as it allows for quick and easy cooking. To sauté the beef, heat a large skillet over medium-high heat and cook the slices for 2-3 minutes per side, or until they are cooked to your desired level of doneness. Regardless of the cooking method, make sure to cook the beef to an internal temperature of at least 145°F to ensure food safety.
What are some popular toppings for Carne Picada tacos?
Some popular toppings for Carne Picada tacos include fresh cilantro, onion, salsa, avocado, and sour cream. The fresh cilantro and onion add a bright, fresh flavor to the tacos, while the salsa adds a spicy kick. The avocado adds a creamy texture, while the sour cream adds a tangy flavor.
Other popular toppings for Carne Picada tacos include diced tomatoes, shredded cheese, and diced bell peppers. The diced tomatoes add a burst of juicy flavor, while the shredded cheese adds a rich, creamy flavor. The diced bell peppers add a crunchy texture and a sweet, slightly smoky flavor.
Can I make Carne Picada ahead of time?
Yes, Carne Picada can be made ahead of time. The beef can be marinated and refrigerated for several hours or overnight, and then cooked just before serving. The cooked beef can also be refrigerated or frozen for later use.
When making Carne Picada ahead of time, make sure to store the beef in an airtight container in the refrigerator or freezer. The cooked beef can be reheated in a skillet or in the microwave before serving. It’s also a good idea to prepare any toppings or sides ahead of time, such as chopping the cilantro and onion or making the salsa.
How do I serve Carne Picada?
Carne Picada is typically served in tacos, but it can also be served in burritos, salads, or as a main dish. When serving Carne Picada in tacos, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Then, assemble the tacos by placing a few slices of the beef onto a tortilla and topping with your desired toppings.
Carne Picada can also be served with a variety of sides, such as Mexican rice, beans, and roasted vegetables. The dish can be served at a casual gathering or as a quick and easy weeknight meal. Regardless of how it’s served, Carne Picada is a delicious and flavorful Mexican dish that is sure to please.