Carne Picada Tacos

I figured Cinco de Mayo was the perfect time to share my new favorite taco recipe. Paired with homemade picked onion and Cotija cheese, this recipe is a crowd pleaser; well at least my mom and I were pleased. This is a slow cooker recipe, however, you can just cook the meat off fully in the pan.

Ingredients

  • 2 lbs bottom round roast (we found a roast at ALDI specifically labeled for Carne Picada so check out the meat area at your local supermarket) Cut roast into 1/2 in cubes if not already cubed
  • 3 TBSP All-Purpose Flour
  • 1 TBSP Chili Powder
  • 1 TSP Kosher Salt
  • 1/2 TSP Pepper
  • 1/2 TSP Cumin
  • 2-3 TBSP Veggie/Canola Oil
  • 2 10oz. Cans Diced Tomatoes w/ Green Chili
  • Flour Tortillas
  • Pickled Red Onions
  • Cotija Cheese
  • Sour Cream

Let’s Get Cooking

Once the meat is cut into cubes, pat with paper towels to dry

Combine Flour + Chili Powder + Salt + Pepper + Cumin & set aside

Heat the oil in a large skillet & sear the cubes over med-high heat

Add in the flour bled + Tomatoes with Green chilis

Transfer everything from the pan into the slow cooker.

My roast was a little smaller than asked for in the recipe so I went and cooked the roast on LOW for about 2 hours.

Use your judgement when cooking, the original recipe from Certified Angus Beef calls for cooking it for 3 hours on HIGH.

Once the meat is complete, warm the tortillas.

To assesmble, grab your tortilla + carne picada + Pickled Onions + Cotija Cheese + Sour Cream

I hope you enjoy & drink a Margarita for me!

Made with Love,

Hannah

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