Carne Picada Con Tocino Fajitas with Bacon and Onion
Elevate your fajita night with these irresistible Carne Picada Con Tocino Fajitas with Bacon and Onion! This recipe combines tender, finely chopped beef, crispy bacon, and sautéed onions and bell peppers for a flavor-packed meal that’s perfect for any occasion. Seasoned with aromatic spices like chili powder, cumin, and paprika, every bite is a celebration of bold, smoky, and savory flavors. The caramelized vegetables and garlic enhance the dish, while the bacon drippings add an extra layer of richness. Serve this sizzling mixture on warm tortillas, topped with fresh cilantro and a spritz of lime for a zesty finish. Perfect for family dinners or gatherings, these fajitas are easy to make in just 35 minutes and can be customized with your favorite toppings like guacamole or salsa. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Carne picada (finely chopped beef)
- 6 slices Bacon
- 1 large Yellow onion
- 2 Bell peppers (assorted colors)
- 3 Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 8 Tortillas (flour or corn)
- 4 Lime wedges (optional, for serving)
Instructions
Dice the bacon into small pieces and set aside.
Thinly slice the onion and bell peppers, and mince the garlic cloves.
Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, stirring occasionally, then transfer the cooked bacon to a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the skillet.
Increase the heat to medium-high and add the carne picada to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. Remove the beef from the skillet and set it aside.
Add the sliced onion and bell peppers to the skillet. Sauté for 5-6 minutes, stirring frequently, until the vegetables are soft and slightly caramelized.
Stir in the minced garlic, chili powder, cumin, and paprika. Cook for another 1-2 minutes until the garlic is fragrant.
Return the cooked carne picada and bacon to the skillet, mixing everything together. Cook for 2-3 minutes until heated through. Taste and adjust seasoning if needed.
Warm the tortillas by placing them in a dry skillet over medium heat for 30 seconds per side or wrapping them in a damp paper towel and microwaving for 20 seconds.
Serve the carne picada mixture on the warm tortillas, garnished with fresh cilantro and lime wedges, if desired. Pair with your favorite toppings such as salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 23.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 480 mg | 37% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
