Carne Picada Taco Meat Recipes

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CARNE PICADA RECIPE (SLOW COOKER)



Carne Picada Recipe (Slow Cooker) image

The best carne picada recipe! Make this slow cooker carne picada with just 15 minutes of prep in 3 simple steps. Low effort, minimal clean-up, and so tasty!

Provided by Isabel Laessig

Categories     Slow Cooker Beef Recipes

Time 3h15m

Number Of Ingredients 8

2 pounds bottom round roast cut in ½-inch cubes
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon garlic powder
2-3 tablespoons olive oil
2 cans fire roasted diced tomatoes (14.5 oz cans)

Steps:

  • Cube bottom round roast. Dry the beef by patting with paper towels. Combine flour, paprika, salt, pepper, and garlic powder in a bowl or on a plate, and set aside.
  • Heat olive oil in a heavy-bottom skillet. Sear cubed beef over medium-high heat in batches as necessary until it browns. Transfer beef to the slow cooker.
  • Stir in the flour and seasoning blend and add the fire roasted tomatoes.
  • Cook for 3 hours on high. Garnish with fresh cilantro if desired, and that's it! Enjoy making your recipes with carne picada!

Nutrition Facts : ServingSize 1 g, Calories 68 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 450 mg, Fiber 1 g, Sugar 2 g

CARNE PICADA TACOS



Carne Picada Tacos image

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

Categories     Tacos

Time 12m

Yield 4

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

Steps:

  • 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.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 28.4 g, Cholesterol 66.3 mg, Fat 10.4 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3.7 g, Sodium 131.4 mg

CARNE PICADA



Carne Picada image

Taco Tuesday just got a makeover! Never buy those store-bought seasoning packets again with my easy, homemade Carne Picada recipe -- brace for FLAVOR!

Provided by Kathleen

Categories     Main Course

Time 1h12m

Number Of Ingredients 12

1 tablespoon dried ancho chile powder
3 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon brown sugar
2 teaspoons dried oregano
3 teaspoons dried cumin
1 teaspoon dried coriander
2 pounds carne Picada
4 large cloves garlic (minced)
1 jalapeno (seeded, deribbed, and minced)
1 cup onion (chopped)
1 (28-ounce) can whole plum tomatoes, (drained and crushed with your hands)

Steps:

  • In a small bowl mix together first 7 ingredients.
  • Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
  • In a large straight-sided skillet, add 2 tablespoons of oil, jalapeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. Add half the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more oil as needed and brown the remaining meat on both sides. Turn the heat to low. Add the cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes.
  • Serve with warmed tortillas and desired optional toppings.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 42 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 122 mg, Fiber 0.3 g, Sugar 0.3 g

CARNE ASADA TACOS RECIPE BY TASTY



Carne Asada Tacos Recipe by Tasty image

These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!

Provided by Katie Aubin

Categories     Dinner

Time 17h35m

Yield 4 servings

Number Of Ingredients 18

⅓ cup canola oil
⅓ cup distilled white vinegar
⅓ cup fresh lime juice
⅓ cup fresh orange juice
4 teaspoons garlic, minced
3 tablespoons jalapeño, minced
¼ cup fresh cilantro, finely chopped, plus whole leaves for serving
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 lb flank steak
8 white corn tortillas, 5 inch (12.5 cm)
pico de gallo, for serving
guacamole, for serving
sour cream, for serving
cotija cheese, for serving

Steps:

  • In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
  • Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
  • In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
  • Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
  • Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
  • Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
  • Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
  • Enjoy!

Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams

SLOW COOKER CARNE PICADA



Slow Cooker Carne Picada image

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

Categories     Slow Cooker Beef Main Dishes

Time 2h15m

Yield 6

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®)

Steps:

  • Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
  • 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.
  • 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.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 9.6 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 2.2 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 216.6 mg

CARNE PICADA TACOS



CARNE PICADA TACOS image

Categories     Beef

Number Of Ingredients 12

2 Tbsp vegetable oil
1 medium yellow onion, diced
1 lb tri-tip
2 jalapenos,chopped (seed for less heat)
2 tomatoes, diced
1 garlic clove, minced
2 tsp spice salt (recipe below)
Tortillas
Spice salt (makes 2 Tbsp)
2 chicken bouillon cubes
1 tsp ground pepper
1 tsp garlic salt

Steps:

  • Heat oil in skillet and saute onions till soft Trim beef of all fat and cut into 1/2" dice Add beef and jalapenos to onions, increase heat to high and brown meat for 2-3 minutes Stir in tomatoes, garlic and spice salt Spoon the meat into warm tortillas

CARNE PICADA (SPICY GROUND BEEF)



Carne Picada (Spicy Ground Beef) image

This is served in Colombian restaurants as part of their "Mountain Platter" or "Bandeja Paisa". It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).

Provided by threeovens

Categories     Meat

Time 40m

Yield 4 portions, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1/2 cup onion, diced
5 jalapeno peppers, seeded and minced
1 lb ground beef
2 medium tomatoes, seeded and minced
2 garlic cloves, minced
2 teaspoons beef bouillon
salt and pepper

Steps:

  • Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
  • Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
  • Saute over low heat for 15 minutes.
  • This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.

Nutrition Facts : Calories 330.4, Fat 24, SaturatedFat 7.6, Cholesterol 77.1, Sodium 85.8, Carbohydrate 5.9, Fiber 1.6, Sugar 3.2, Protein 22.1

CARNE PICADA TACO MEAT



Carne Picada Taco Meat image

This dish actually makes its own taco sauce.You can drain the meat and use the sauce on tacos for an added treat or just cook the meat until the sauce reduces.Either way the tacos are AWESOME.

Provided by Becky Hudgins

Categories     Tacos & Burritos

Time 7h10m

Number Of Ingredients 11

3 lb bottom round roast sliced thin strips or cubes
2 medium onions roughly chopped
2 can(s) 14.5 ounces each diced tomatoes
1 can(s) 4 ounces diced jalapenos(or diced chilies to taste)
4 Tbsp all purpose flour
.05 tsp ground cumin
1 Tbsp chili powder or to taste
2 tsp sea salt (or to taste)
1 tsp fresh cracked pepper
4 Tbsp canola oil (more if needed)
BECKY'S SPICY BEEF PICADA

Steps:

  • 1. Pat beef dry with paper towels. Mix flour, chili powder, salt, pepper and cumin; set aside.
  • 2. Heat oil in heavy pan. Sear meat over medium-high heat in batches until browned.
  • 3. Stir in flour blend and tomatoes.
  • 4. Transfer beef and tomato mixture to crock pot Cook for 2 hours on high.Lower heat to low and cook an additional 4 hours or when meat is tender.

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