In Spanish, carne picada means “minced beef.” This is not to be confused with “carne molida,” which means ground beef.

In our carne picada recipe, we chop beef chuck into 1/4-inch cubes before we cook it. Cutting the beef into cubes like this makes for a much better texture than using ground beef. You’re welcome to use the same recipe to make carne molida if you like. Just change out the cubed beef chuck for ground beef.

You are watching: How To Make Carne Picada Tacos

The cubed beef chuck is much better than ground beef, though. If you can find it pre-chopped or can convince your butcher to chop it for you, you get bonus points.

Carne Picada Tacos

This recipe requires quite a bit of chopping, so it’s a good idea to get it all done before you begin cooking.

Refer: How To Make Canh Chua | Coral's Blog – Food Blog – Cooking Guide

To make it more efficient, start by roasting the poblano peppers under your broiler. Get them completely black on all sides, then put them in a heat resistant bowl and cover with plastic wrap to cool while you do the rest of your prep work (this helps to loosen the skins).

Chop the balance of your vegetables and meat next. Be sure to first cut any thick layers of fat off the meat, then cut it to the proper size. We’ve found that the quarter-inch chunks make for the best texture for tacos.

Beek chuck cut for carne picada.

Finally, peel the skins off the poblano peppers, remove the seed pods, then chop them into a 1/4-inch dice.

If you set everything out in the order that it goes into the pot, it’ll make cooking it go much more smoothly. Setting everything out like this is called mise en place in professional kitchens (French for “setting up”).

Refer: 26 Easy Beef Crockpot Recipes | Coral's Blog – Food Blog – Cooking Guide

Mise en place is one of the keys to being a great cook. It keeps you from running around the kitchen like a chicken with its head cut off while everything burns. Being able to relax while you cook also makes it a far more pleasant experience.

To make carne picada tacos, toast up plenty of corn tortillas on a comal, and put them into a tortilla warmer.

Pick from the following toppings to dress up your tacos, and you’re ready to go:

  • Refried black beans
  • Chopped cilantro
  • Diced white onions
  • Pickled red onions
  • Crumbled queso fresco (or substitute crumbled feta)
  • Shredded Oaxaca cheese (or substitute Monterrey Jack)

No taco is complete without salsa. Better than buying salsa from the store, make your own:

See more: What To Make With Biscuits And Gravy | Coral's Blog – Food Blog – Cooking Guide

  • Roasted tomatillo salsa verde – A bright and acidic green salsa
  • Salsa de chile cascabel – Robust and flavorful dark red salsa
  • Salsa de chile arbol – Acidic and tangy red sauce
  • Pico de gallo – Fresh garden salsa
  • Roasted tomato and jalapeno salsa – Standard table salsa
  • Salsa ranchera – Cooked red salsa

LEAVE A REPLY

Please enter your comment!
Please enter your name here