Mexican Carne Molida – Have you ever cooked something that instantly makes your house smell like a family gathering? For me, Mexican Carne Molida is that recipe. I can’t help but think of my grandma’s tiny kitchen, where she’d somehow whip up a feast big enough to feed an army. Carne Molida was always at the center, its aroma wafting through the house as we all impatiently waited at the table.
Funny thing is, my grandma never measured a single ingredient. She’d eyeball everything, taste as she went, and somehow it turned out perfect every time. When I started making it myself, I stuck to her “rules”—which weren’t really rules at all. Sometimes I’d toss in more cumin or get heavy-handed with the lime juice. Other times, I’d add a pinch of chili powder if I was feeling adventurous.
Now, every time I make it, it feels like a little nod to her. It’s quick, versatile, and always a crowd-pleaser. Whether it’s taco night, a burrito bowl, or just spooning it over rice, this dish feels like home. And trust me, once you try it, you’ll see what I mean.
Why You’ll Love This Mexican Carne Molida Recipe?
- Quick Prep, Big Flavor: Ready in just 30 minutes, making it ideal for busy weeknights.
- Incredibly Versatile: Works for tacos, nachos, quesadillas, or even as a rice topper.
- Fresh and Zesty: The cilantro and lime juice give it that extra punch of freshness.
- Budget-Friendly: Simple ingredients that are easy on your wallet.
- Family-Approved: A comforting, nostalgic recipe everyone loves.
Ingredient Notes:
This recipe is built on simple, fresh ingredients that come together beautifully:
- Ground Beef: Use lean ground beef for less grease, but you can swap it with turkey or plant-based crumbles if you prefer.
- Potatoes: Dice them small so they cook faster and soak up all the flavors. Sweet potatoes could work too if you’re feeling adventurous.
- Onion: Adds that essential sweetness and depth. Yellow or white onions work best.
- Bell Pepper: Green for a slightly bitter edge, but red or yellow for a sweeter touch.
- Garlic: Fresh is best! It infuses the whole dish with aromatic goodness.
- Cumin: The earthy warmth of cumin ties everything together and screams “authentic.”
- Cilantro: It’s the finishing touch that makes everything pop. If you’re a cilantro hater, parsley can step in.
- Lime Juice: This is your flavor booster. Don’t skip it—it’s like the cherry on top but for savory food.
How To Make Mexican Carne Molida?
Making Mexican Carne Molida is a breeze. Let’s break it down:
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add the ground beef and break it apart with a wooden spoon as it cooks. Let it sizzle until it’s mostly browned, but don’t rush—it’s all about building that base flavor.
Step 2: Add the Potatoes and Onion
Once the beef is starting to look cooked, toss in the diced potatoes and chopped onion. Stir it all together, letting the potatoes soak up the beef juices. Cook for about 5 minutes or until the potatoes are just starting to soften.
Step 3: Add the Bell Pepper and Garlic
Next, spoon off any extra fat, leaving just enough to coat the skillet (about 2 tablespoons). Add the diced bell pepper and minced garlic, stirring well. The kitchen should smell incredible right about now. Cook for another 2-3 minutes.
Step 4: Season It Up
Sprinkle in the cumin, salt, and pepper. Stir everything together so the spices coat every bite.
Step 5: Let It Simmer
Lower the heat and let the mixture simmer gently for about 10 minutes. This gives the flavors time to meld, and the potatoes will become perfectly tender.
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Step 6: Finish with Freshness
Right before serving, stir in the chopped cilantro and squeeze in the lime juice. Taste it—need more lime or salt? Adjust as you like. Serve it hot and watch it disappear!
Storage Options:
Got leftovers? No problem. Here’s how to save them:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Portion it into freezer bags or containers. It freezes beautifully and keeps for up to 3 months.
- Reheat: Warm it up on the stovetop with a splash of water or broth to keep it moist.
Variations and Substitutions:
Feeling creative? Here are some fun twists:
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for some heat.
- Protein Swap: Ground turkey, chicken, or even tofu crumbles work just as well.
- Extra Veggies: Corn, black beans, or even zucchini would make great additions.
- Cheese Lovers: Top it with shredded cheddar or queso fresco for extra indulgence.
What to Serve with Mexican Carne Molida?
Carne Molida is the ultimate team player. Here are some pairing ideas:
- Tacos: Pile it into warm tortillas with salsa, cheese, and sour cream.
- Rice or Quinoa: Serve it over a bed of fluffy grains for a satisfying meal.
- Nachos: Layer it over tortilla chips with melted cheese and guac.
- Eggs: Use it as a topping for scrambled eggs or an omelette.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
How do I make it vegetarian?
Swap the ground beef for plant-based crumbles or even lentils.
Can I skip the potatoes?
Sure! You can replace them with sweet potatoes, cauliflower, or just double up on the bell peppers.
There you have it—an easy, flavorful recipe that’s bound to become a favorite in your kitchen. Whether it’s taco night or a quick dinner fix, Mexican Carne Molida is a recipe you’ll keep coming back to. Give it a try, and let me know how you make it your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Carne Molida
Ingredients
- 1 pound ground beef
- 1 large potato diced (approximately 1 cup)
- 1 onion finely chopped (approximately 1 cup)
- 1 green bell pepper diced (approximately 1 cup)
- 2 cloves garlic minced
- 2 teaspoons cumin
- ¼ cup cilantro chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
Cook the Ground Beef:
- Place a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until it begins to brown.
Add Potatoes and Onions:
- Once the beef is partially cooked, add the diced potatoes and chopped onion. Stir well and cook for approximately 5 minutes, allowing the potatoes to soften slightly while absorbing the beef juices.
Incorporate Bell Pepper and Garlic:
- Remove any excess fat from the skillet, leaving about 2 tablespoons to coat the bottom. Add the diced bell pepper and minced garlic. Cook for an additional 2-3 minutes, stirring frequently to ensure even cooking.
Season the Mixture:
- Sprinkle the cumin evenly over the skillet contents. Add salt and pepper to taste. Stir thoroughly to ensure the spices are evenly distributed.
Simmer for Flavor:
- Reduce the heat to low and allow the mixture to simmer gently for 10 minutes. This will allow the flavors to meld, and the potatoes will finish cooking to a tender consistency.
Finish with Fresh Cilantro and Lime Juice:
- Just before serving, add the chopped cilantro and drizzle the lime juice over the mixture. Stir to combine. Taste and adjust seasoning, if necessary.
Serve and Enjoy:
- Serve the Carne Molida hot with your choice of accompaniments, such as tortillas, rice, or as a filling for tacos or burritos.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
