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Carne Picada
INGREDIENTS
-Marinade: - 1 Tbsp dried ancho chile powder - 3 tsp salt - 1 1/2 tsp black pepper - 1 1/2 Tbsp dried mexican oregano - 3 tsp dried cumin - 1 tsp coriander - 1 packet of sazon - 2 lbs Carne Picada - 6 garlic cloves (minced) - 2 Tbsp vegetable oil plus more as needed - 1 jalapeno (seeded, deribbed & minced) - 1 cup onion (chopped) - 1 (28 ounce) can whole plum tomatoes, drained and crushed with your hands.
-Marinade: - 1 Tbsp dried ancho chile powder - 3 tsp salt - 1 1/2 tsp black pepper - 1 1/2 Tbsp dried mexican oregano - 3 tsp dried cumin - 1 tsp coriander - 1 packet of sazon - 2 lbs Carne Picada - 6 garlic cloves (minced) - 2 Tbsp vegetable oil plus more as needed - 1 jalapeno (seeded, deribbed & minced) - 1 cup onion (chopped) - 1 (28 ounce) can whole plum tomatoes, drained and crushed with your hands.
DIRECTIONS:
1. In a small mixing bowl, mix together the first 7 ingredients. 2. Toss Carne Picada (meat) with minced garlic. Sprinkle meat with spice mixture and mix to coat evenly. Cover & refrigerate for 1 hour (minimum) 3. In a large straight-sided skillet, add 2 Tbsp of oil, jalepeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. 4. Add the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more ol as needed and brown the remaining meat on both sides. Turn the heat to low. Add cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes. 5. Serve with warmed tortillas and desired toppings
1. In a small mixing bowl, mix together the first 7 ingredients. 2. Toss Carne Picada (meat) with minced garlic. Sprinkle meat with spice mixture and mix to coat evenly. Cover & refrigerate for 1 hour (minimum) 3. In a large straight-sided skillet, add 2 Tbsp of oil, jalepeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. 4. Add the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more ol as needed and brown the remaining meat on both sides. Turn the heat to low. Add cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes. 5. Serve with warmed tortillas and desired toppings