Yield: 4
Carne Molida
This easy carne molida with spicy homemade tomato sauce is the perfect way to end the day with crunchy tostadas or crispy tacos.
Ingredients
- 4 large heirloom tomatoes
- 1 medium jalapeño
- 2 large garlic cloves
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ¼ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
For the Beef
- 3 tablespoons vegetable oil
- 1 ½ pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the tomatoes, jalapeño, and garlic in a large griddle over medium heat. Cook them for 3-4 minutes on each side or until charred all over. The garlic and jalapeño will have shorter cooking times because they're much smaller so keep an eye on them.
- Add the charred veggies to a blender. Add the onion powder, paprika, cumin, oregano, salt and pepper. Pulse it repeatedly until chunky or smooth, depending on your personal taste. (If you're having trouble blending the ingredients, add a bit of water at a time to adjust the consistency.) Adjust the seasoning with more salt and pepper, to taste, if needed.
- Pour the oil into a large pan over medium heat. Let it heat for 1-2 minutes then add the ground beef and let it cook for 8-9 minutes, breaking apart the meat as it cooks, until browned. Season with salt and pepper.
- Add the blended sauce to the pan and stir to combine. Reduce the heat to medium-low and let the mixture simmer, uncovered, for 12-15 minutes, until thickened.
- Season with more salt and pepper, to taste. Remove from the heat and serve as desired.
Notes
Storage: Once fully thawed, refrigerate the leftovers in an airtight container for up to 5 days. Keep it away from the sun when it’s on the counter for reheating.
Reheat: To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat for 6-8 minutes, stirring occasionally.
Freeze: Pop it into a freezer-friendly bag or container and freeze it for up to 4 months. Thaw it overnight in the fridge before reheating it as usual.
Jalapeño: Remove the seeds and membrane for mild heat. Leave the seeds and membrane in the jalapeño if you want it spicy.
Extra Spicy: Adding a small serrano chile to the salsa ingredients will give this dish triple the heat.
Nutrition
Serving: 1, Calories: 561kcal, Carbohydrates: 8g, Protein: 31g, Fat: 45g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 121mg, Sodium: 769mg, Potassium: 918mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1706IU, Vitamin C: 26mg, Calcium: 57mg, Iron: 4mg