Jul 14 2026
Restaurants›Maïs Arepas›Carnicera Recipe

Carnicera Recipe

Inspired by Maïs Arepas
Time45m
Serves6

Make Carnicera Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Pork Filling

Pickled Red Onions & Fresh Additions

Assembly & Garnish

Method

Beef and Pork Filling

  1. 1

    Prepare aromatics

    Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

  2. 2

    Brown the meat

    Add the ground beef and ground pork to the skillet with the onions. Break up the meat with a spatula and spread into an even layer. Let cook undisturbed 2–3 minutes to develop browning, then continue to cook, stirring occasionally, until no pink remains, about 6–8 minutes total.

  3. 3

    Season and simmer

    Stir in smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, and freshly ground black pepper. Add tomato paste and cook 1–2 minutes, stirring, to remove the raw tomato flavor. Pour in the beef broth and Worcestershire sauce, stir to combine and scrape up any browned bits. Reduce heat to medium-low and simmer 6–8 minutes until the mixture is slightly thickened. Taste and add kosher salt (about 1 teaspoon) as needed. Remove from heat and set aside; the filling should be moist but not soupy.

Pickled Red Onions & Fresh Additions

  1. 4

    Quick-pickle onions

    While the meat cooks, place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine apple cider vinegar, 1/2 cup water, granulated sugar, and 1/2 teaspoon kosher salt. Bring to a simmer, stirring to dissolve the sugar. Pour the hot pickling liquid over the sliced onions, pressing them down so they're submerged. Let sit at least 15 minutes (longer for more tang), or refrigerate up to 24 hours.

  2. 5

    Prepare cilantro-lime

    Roughly chop the cilantro and toss with 2 tablespoons fresh lime juice. Keep chilled until assembly to preserve brightness.

Assembly & Garnish

  1. 6

    Make chipotle mayo

    In a small bowl combine 1/2 cup mayonnaise with 1 teaspoon finely chopped chipotle in adobo (or 1 teaspoon chipotle powder). Adjust to taste for heat and smokiness.

  2. 7

    Warm rolls

    Split the 6 rolls and toast cut sides in a skillet or oven (350°F / 175°C) for 3–5 minutes until lightly golden. This prevents sogginess from the filling.

  3. 8

    Assemble carnicheras

    Spread a tablespoon (about 15 ml) of chipotle mayo on both cut sides of each roll. Divide the warm beef and pork filling evenly among the 6 rolls. Top each sandwich with a small handful (about 1 tablespoon) of shredded iceberg lettuce, a generous spoonful of pickled red onions (drained slightly), and a sprinkle of cilantro-lime. Add sliced jalapeño if using and serve with lime wedges on the side.

  4. 9

    Serve

    Serve immediately while the filling is warm. Leftover filling keeps refrigerated up to 3 days; reheat gently and drain any excess liquid before assembling additional sandwiches.

More from Maïs Arepas