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Easy Carne Picada Tacos
From thesaltedpepper.com
6 people
30 min
Chopped beef braised in lime, tomato, and spices in a pressure cooker, ready in under 30 minutes and served in tortillas with fresh toppings.
| prepPreheat Ninja Foodi or Instant Pot to high sear/sauté mode | ||||||
| 1 tsp fine grind sea salt | Mix seasoning blend in small bowl | Assemble tacos with meat, toppings & serve | ||||
| 1/2 tsp black pepper | ||||||
| 1/2 tsp cumin | ||||||
| 1/2 tsp smoked paprika | ||||||
| 1/2 tsp Mexican oregano (optional) | ||||||
| 1/8 tsp chipotle powder (optional) | ||||||
| 1 Tbsp avocado oil or neutral oil | Heat oil, sauté beef, onion & garlic 3–5 min | Stir in jalapeño, seasonings, ancho pepper & cilantro stems | Add lime juice & fire-roasted tomatoes | Top with bell pepper strips (do not stir) | Pressure cook high 2 min, quick release | |
| 450 g chopped chuck steak (carne picada) | ||||||
| 1 bulb garlic, peeled and smashed | ||||||
| 1 large sweet onion, about 150 g diced (divided: 3/4 cup for cooking, remainder for toppings) | ||||||
| 1 jalapeño pepper, sliced | ||||||
| 1 dried ancho pepper, stem removed, seeds removed, sliced into strips | ||||||
| 10 g cilantro stems, chopped (leaves reserved for toppings) | ||||||
| 1 lime, juiced (2–3 Tbsp / 30–45 ml) | ||||||
| 410 g fire-roasted tomatoes with liquid | ||||||
| 1 red bell pepper, cut into strips (optional) | ||||||
| 1 green bell pepper, cut into strips (optional) | ||||||
| 12 corn or flour tortillas | Remove bell peppers, warm tortillas | |||||
| crumbled cotija cheese (for topping) | ||||||
| diced raw onion (for topping) | ||||||
| chopped cilantro leaves (for topping) | ||||||
| sliced avocado (for topping) | ||||||
| mango corn salsa (for topping) | ||||||
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