Recipe

Easy Carne Picada

Tender beef simmered in a bold tomato-lime sauce with warm spices. Weeknight-friendly, taco-ready, and great for leftovers.

By Matt Campbell

•

4.8

A cast iron skillet filled with saucy carne picada beef and onions, with warm tortillas and lime wedges nearby on a kitchen counter

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Carne picada is one of those recipes that feels like it should be complicated. It is not. It is chopped beef that gets browned hard, then simmered in a boldly seasoned, slightly tangy sauce until it goes tender and scoopable. Think taco-night energy, but with the cozy, saucy payoff of a long-simmered stew.

My version keeps the ingredients accessible and the steps low-drama. The weeknight trick is using a tender cut like sirloin, so you get real, juicy “scoopable” results in about 50 minutes. You still build flavor fast with a good sear, a quick spice bloom, and a short simmer with tomatoes, lime, and a little broth. The result is beef that tastes like you planned ahead, even if you absolutely did not.

Bowls of chopped beef, diced onion, minced garlic, canned tomatoes, spices, lime, and cilantro arranged on a bright kitchen counter

Why It Works

Big flavor, not fussy: Browning the beef and blooming the spices gives you that restaurant-style depth without extra steps.
Tender, saucy texture: Using a quick-cooking cut keeps the beef juicy and spoonable, not dry and crumbly.
Flexible for whatever you are feeding: Tacos, burrito bowls, nachos, stuffed peppers, breakfast hash. It plays well with basically everything.
Easy to scale and meal prep: It reheats like a champ and stays flavorful for days.

Pairs Well With

Storage Tips

Refrigerate: Let carne picada cool slightly (about 20 to 30 minutes), then store in an airtight container for up to 4 days.

Freeze: Freeze in a zip-top bag or container for up to 3 months. Press it flat in the bag so it thaws faster.

Reheat: Warm in a skillet over medium-low with a splash of broth or water until saucy again. Microwave works too, but stir once or twice so the edges do not dry out.

Leftover move: Crisp it up. Spread reheated carne picada in a skillet and let it sizzle undisturbed for 2 to 3 minutes. Those crispy edges are the whole point.

Glass meal prep containers filled with carne picada, rice, and sautéed peppers lined up on a kitchen counter

Common Questions

What is carne picada?

Carne picada generally means “chopped” or “minced” meat, but how it is sold and cooked can vary by region and butcher. Sometimes it is chopped beef, sometimes thin strips, and in some markets it is even pre-seasoned. This recipe is the saucy, simmered, tender version made with chopped beef.

What cut of beef should I use?

For this quick version, use a naturally tender cut like sirloin (best pick). You can also use flank or skirt steak, but they need a little extra care: chop small and cut against the grain, then keep the simmer on the shorter end so they stay tender instead of turning chewy.

Want to use chuck? You can, but it needs a longer, low simmer. Plan on 45 to 60 minutes (sometimes more) until it is truly tender.

Is carne picada the same as ground beef?

Nope. Carne picada is chopped pieces of beef, not ground. You can substitute ground beef in a pinch, but the texture will be different and it cooks faster.

Can I make it spicy?

Absolutely. Add a diced jalapeño with the onion, or add 1 to 2 chipotles in adobo (chopped) for smoky heat. Start small. Chipotle sneaks up on you.

How do I keep the beef tender?

Two keys: chop the beef into small, even pieces and let it gently simmer until tender. Sirloin gets there quickly. Flank and skirt do best with a shorter simmer and slicing/chopping against the grain. If you are using chuck, give it the time it needs. If the pan dries out, add a splash more broth so it braises instead of frying.

What should I serve with carne picada?

Warm tortillas, cilantro and onion, shredded lettuce, pico de gallo, avocado, rice, beans, and a squeeze of lime. If you want to be extra: a simple crema (sour cream plus lime juice and salt) is unfairly good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven (12-inch skillet is ideal)
Sharp knife and cutting board
Measuring spoons
Wooden spoon or spatula
Citrus juicer (optional, but nice)

Carne picada is my go-to when I want taco-night comfort but I also want it to taste like I did more than open a packet. I started making it when I was chasing that specific combo of cozy and bright. Beef that feels rich, then lime hits and suddenly you want another bite. It is the kind of skillet dinner that makes everyone magically appear in the kitchen asking, “What are you making?” which is basically the highest compliment food can get.

Easy Carne Picada

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

2 lb beef sirloin (or flank or skirt steak), chopped into 1/2-inch pieces
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp tomato paste
1 1/2 tsp ground cumin
1 1/2 tsp chili powder (American chili powder blend, not straight ground chile)
1 tsp smoked paprika
1 tsp dried oregano (Mexican oregano if you have it)
1/4 tsp ground cinnamon (optional, but excellent)
1 (14.5 oz) can fire-roasted diced tomatoes, with juices
1 cup beef broth (plus more as needed)
2 tbsp lime juice (about 1 lime)
1 tbsp apple cider vinegar (or white vinegar)
1 small bay leaf (optional)
1/2 cup chopped cilantro, plus more for serving

For serving (pick your favorites):

Warm corn or flour tortillas
Diced white onion
Avocado or guacamole
Queso fresco or shredded cheese
Pico de gallo or salsa
Rice and beans

Note if using flank or skirt: Chop small and cut against the grain. Simmer on the shorter end (about 10 to 12 minutes) so it stays tender.

Note if using chuck: Cut into 1/2-inch pieces and be ready to simmer 45 to 60 minutes (or until tender), adding broth as needed.

Instructions

Season and prep. Pat the beef dry (this helps it brown). Toss with salt and pepper. Keep your onion and garlic ready so you can move fast once the pan is hot.
Sear the beef. Heat a large skillet over medium-high heat. Add the oil. Working in batches (usually 2 to 3 batches for 2 pounds in a 12-inch skillet), sear the beef in a single layer until deeply browned on at least two sides, 4 to 6 minutes total per batch. Transfer browned beef to a plate. Do not rush this. Color equals flavor.
Soften the onion. Reduce heat to medium. Add the diced onion to the same skillet. Cook, stirring, until softened and lightly golden, about 4 to 5 minutes. If the pan looks dry, add a small splash of oil.
Bloom the spices. Add garlic and tomato paste. Stir for 30 seconds. Add cumin, chili powder, smoked paprika, oregano, and cinnamon (if using). Stir for 30 to 45 seconds until fragrant. Your kitchen should smell like you know what you are doing.
Build the sauce. Pour in the diced tomatoes and beef broth, scraping up the browned bits from the pan. Add lime juice, vinegar, and bay leaf (if using). Bring to a simmer.
Simmer until tender. Return the beef and any juices to the skillet. Reduce heat to low, cover, and simmer gently for 12 to 18 minutes, stirring once or twice, until the beef is tender and the tomatoes lose their raw edge.
If using flank or skirt: Keep it closer to 10 to 12 minutes and start checking early. Tender is the goal, not “cook it forever.”
If using chuck instead: Keep it at a gentle simmer for 45 to 60 minutes (or until truly tender), adding broth as needed so it stays saucy.
Finish and adjust. Uncover and simmer 3 to 5 minutes to thicken to your liking, until the sauce is thick enough to cling to a spoon. Remove bay leaf. Stir in cilantro. Taste and adjust salt, lime, or vinegar until it pops.
Serve. Spoon into warm tortillas or bowls. My ideal combo is cilantro, onion, avocado, and an aggressive squeeze of lime.