Carne Picada con Papas Tacos or Rice Bowls

Why You’ll Love This Recipe

• One-pan comfort: juicy, finely chopped beef and tender potatoes in a tomato-cumin gravy.
• Weeknight-friendly: ready in under an hour with pantry staples.
• Versatile: perfect taco filling, burrito bowls, or spooned over fluffy rice.
• Balanced heat: jalapeño warmth with bright lime and fresh cilantro.

Grocery List

• Produce: White onion, garlic, jalapeño, Yukon Gold or red potatoes, cilantro, limes
• Dairy: Optional queso fresco for serving
• Pantry: Carne picada or beef chuck, neutral oil, tomato paste, canned fire-roasted diced tomatoes, beef or chicken broth, cumin, dried Mexican oregano, paprika, bay leaf, kosher salt, black pepper, tortillas or rice

Full Ingredients

For the carne picada con papas

• 2 tbsp neutral oil (corn, avocado, or canola)
• 1.25 lb (570 g) carne picada or hand-chopped beef chuck, about 1/4-inch pieces
• 1 1/4 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 medium white onion, small dice (about 1 cup)
• 3 garlic cloves, minced
• 1 jalapeño, minced (seeded for mild, keep seeds for extra heat)
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp dried Mexican oregano, crushed between fingers
• 1 tsp paprika (smoked or sweet)
• 1 (14.5-oz/410 g) can fire-roasted diced tomatoes with juices
• 1 cup (240 ml) low-sodium beef or chicken broth (or water)
• 12 oz (340 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes (about 2 medium)
• 1 bay leaf

To finish and serve

• 2 tbsp chopped fresh cilantro
• Lime wedges
• Warm corn or flour tortillas, or 3 cups cooked rice
• Optional toppings: crumbled queso fresco, diced avocado, extra chopped onion

Step-by-Step Instructions

Step 1: Prep the produce and potatoes

Dice the onion, mince the garlic and jalapeño, and cut the potatoes into 1/2-inch cubes for quick, even cooking. Keep the jalapeño seeds if you like a spicier dish. Pat the potatoes dry with a towel to help the sauce thicken rather than dilute.

Step 2: Brown the beef

Heat the oil in a large 12-inch skillet or Dutch oven over medium-high heat. Season the beef with 1/2 teaspoon of the salt and the black pepper. Add the beef in an even layer and let it sear undisturbed for 2–3 minutes. Stir once and cook 2–3 minutes more until browned in spots. Transfer to a plate, leaving any fat in the pan.

Step 3: Soften aromatics

Reduce heat to medium. Add the onion and jalapeño to the pan and cook, stirring, until softened and lightly golden, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 4: Toast tomato paste and bloom spices

Add the tomato paste; cook and stir for 1 minute to caramelize slightly. Sprinkle in the cumin, oregano, and paprika and stir for 30 seconds to bloom the spices. This step deepens color and creates a richer, restaurant-quality base.

Step 5: Build the sauce

Pour in the diced tomatoes with their juices and the broth, scraping up any browned bits from the pan. Return the beef to the skillet along with the potatoes and bay leaf. Increase heat and bring to a lively simmer.

Step 6: Simmer until the potatoes are tender

Reduce to medium-low, cover, and simmer 12–15 minutes, stirring once or twice, until the potatoes are just tender. Uncover and continue simmering 5–8 minutes until the sauce thickens to a spoon-coating consistency. Remove and discard the bay leaf.

Step 7: Finish and serve

Stir in the cilantro and squeeze in 1–2 teaspoons fresh lime juice. Taste and season with the remaining 3/4 teaspoon salt (or to taste). For tacos, warm tortillas wrapped in foil at 350°F/175°C for 5–8 minutes, or on a dry skillet for 20–30 seconds per side. Spoon the carne picada con papas into tortillas or over rice and garnish as desired.

Pro Tips

• Ask your butcher for “carne picada” or chop a well-marbled chuck steak into 1/4-inch pieces; small, uniform pieces cook fast and stay tender.
• Yukon Gold or red potatoes hold their shape better than russets in stews. Keep the dice to 1/2 inch for a perfect 15–20 minute simmer.
• Caramelizing the tomato paste and blooming the spices in oil are key to a deep, savory sauce—do not skip these quick steps.
• Control heat by adjusting jalapeño seeds; for extra smoky heat, add a pinch of chipotle powder at the spice-bloom step.
• Too thick? Stir in a splash of broth. Too thin? Simmer uncovered a few extra minutes until it glosses the spoon.

Variations

• Smoky Chipotle: Add 1 minced chipotle in adobo (and 1 tsp adobo sauce) with the tomatoes for a deeper, smoky heat.
• Poblano and Corn: Roast and dice 1 poblano pepper; stir it in with 1 cup corn kernels during the last 5 minutes of simmering.
• Lighter Swap: Use 93% lean ground turkey instead of beef; add 1 tbsp oil when browning and 1 tsp soy sauce for savory depth.

Storage & Make-Ahead

Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth. Freeze up to 2 months; thaw overnight in the fridge before reheating. To make ahead, dice potatoes up to 24 hours in advance and store submerged in cold water (drain well before cooking). Brown the beef a day ahead and refrigerate; finish the sauce and simmer with potatoes just before serving.

Nutrition (per serving)

Approximate: 380 calories; 27 g protein; 17 g fat; 28 g carbohydrates; 4 g fiber; 6 g sugar; 860 mg sodium. Values will vary based on exact ingredients and salt level.