Carne Picada Tacos Recipe

Carne picada: Finely chopped beef, perfect for tacos and other Mexican dishes.

Olive oil: Used for cooking the onions and garlic, adding a rich flavor.

Onion: Adds sweetness and depth to the meat mixture.

Garlic: Provides a robust and aromatic flavor to the dish.

Chili powder: Adds a mild heat and smoky flavor to the meat.

Cumin: Gives the tacos a warm, earthy taste.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

Taco shells: The vessel for holding the delicious carne picada mixture.

When browning the carne picada, make sure not to overcrowd the skillet. Overcrowding can cause the meat to steam rather than sear, which affects the flavor and texture. Cook in batches if necessary to ensure each piece gets a nice, even browning.

• carne picada - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well, making it a suitable substitute for carne picada.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish, similar to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• chili powder - Substitute with paprika: Paprika can provide a similar color and a mild heat, though it is less spicy than chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to reduce the quantity to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute for black pepper.

• taco shells - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh, crisp texture to the tacos.

• Allow the carne picada mixture to cool completely before storing. This helps prevent condensation, which can lead to soggy taco shells and spoilage.

• Transfer the cooled carne picada mixture into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.

• Label the container or bag with the date to keep track of its freshness. The carne picada mixture can be stored in the refrigerator for up to 3-4 days.

• For longer storage, place the carne picada mixture in the freezer. It can be frozen for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight.

• To reheat, place the carne picada mixture in a skillet over medium heat. Stir occasionally until heated through. You can add a splash of olive oil or a bit of broth if the mixture seems dry.

• Store taco shells separately in their original packaging or in an airtight container to keep them crisp. Avoid refrigerating taco shells as they can become stale.

• If you have leftover assembled tacos, wrap them individually in aluminum foil or plastic wrap. Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• For a quick meal prep, portion out the carne picada mixture into individual servings before freezing. This makes it easy to grab and reheat just the amount you need.

• Consider storing your favorite toppings separately in small containers. Fresh ingredients like lettuce, tomatoes, and avocado should be added just before serving to maintain their texture and flavor.

• If you enjoy a variety of toppings, prepare them in advance and store them in the refrigerator. This way, you can quickly assemble your tacos when you're ready to eat.

• Preheat your oven to 350°F (175°C). Place the carne picada mixture in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through. For the taco shells, wrap them in foil and place them in the oven for the last 5 minutes of reheating the meat.

• Use a skillet to reheat the carne picada. Add a splash of olive oil or a bit of broth to keep it from drying out. Heat over medium heat, stirring occasionally, until the meat is thoroughly warmed. Warm the taco shells in a separate dry skillet over medium heat for about 1-2 minutes on each side.

• Microwave the carne picada by placing it in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the meat is hot. To warm the taco shells, wrap them in a damp paper towel and microwave for about 30 seconds.

• For a quick stovetop method, place the carne picada in a saucepan with a splash of water or broth. Cover and heat over low to medium heat, stirring occasionally, until the meat is hot. Warm the taco shells in a toaster oven or on a griddle for a few minutes until they are crispy and warm.

• Skillet: A large, flat-bottomed pan used for cooking the carne picada mixture over medium heat.

• Spatula: A tool used for stirring and flipping the ingredients in the skillet to ensure even cooking.

• Cutting board: A surface used for dicing the onion and mincing the garlic.

• Chef's knife: A sharp knife used for dicing the onion and mincing the garlic.

• Measuring spoons: Tools used for accurately measuring the olive oil, chili powder, cumin, salt, and black pepper.

• Taco shells: Pre-made shells that are warmed according to package instructions before being filled with the carne picada mixture.

• Tongs: A tool used for handling the taco shells and filling them with the carne picada mixture.

• Serving platter: A dish used for presenting the filled taco shells before serving.

Prep ingredients ahead: Dice the onion and mince the garlic in advance to save time during cooking.

Use pre-seasoned meat: Purchase carne picada that is already seasoned to skip the step of adding spices.

One-pan method: Cook the onion, garlic, and carne picada in the same skillet to reduce cleanup time.

Microwave taco shells: Warm the taco shells in the microwave instead of the oven to save a few minutes.