Carne Picada is a delightful soup originated in north-western Mexico dating back to the 16th century. It is made from steamed fresh vegetables. Carne as in the name means roast beef or goat meat, while cicadas is the word for stew made with dried meat. Ground beef, also known as mince or finely chopped meat, is cooked with vegetables in an earthen pot. Usually two onions are roasted but sometimes three are used to give the soup its signature taste. Usually, the meat is marinated overnight in lime juice and vinegar, black pepper and salt. In this crockpot recipe, onions are first roasted, then ground and finally shredded for that old rustic flavor. You may use one or more of these to make Carne Picada. In general, the beef is not seasoned before being added to the crockpot. This ensures that the meat maintains its natural juices, and also that the juices are not lost in the process of cooking. The basic recipe for this dish is quite simple. Use nice pieces of carrot and onion, brown these in olive oil and season with black pepper, salt and pepper to taste. After giving it some time, slowly cook the meat in the vegetable broth for about 2 hours or until the beef is completely tender. When you feel that it is almost done, add the chopped onions and cook until they are translucent. About five minutes before serving, remove the beef from the crockpot and serve right away or refrigerate for up to a week. For an extra flavorful twist you may cook the beef in a skillet along with some tomatoes or other veggies. Serve this in a crockpot and allow the beef to cook down. Turn the slow cooker carne picada recipe over so that the beef is on top, add some more vegetables and let cook on top for another three or four hours. Serve up warm. Learn more about Carne Picada here: www.recipeworkbook.com. This dish can be adapted to fit nearly any kind of meal, and can even be used as a base for other recipes. A few changes you might want to make to this original recipe are to cook the beef in olive oil and to marinate the meat in Italian dressing for an extra kick. You could also add cooked red or green peppers and onions to give your meal a little extra zip. I like to eat it on its own or with tortilla chips for a filling and flavorful bite. This dish is absolutely amazing when served with some mild salsa and queso. The fresh salsa makes an excellent base for any of your other dishes, especially eggs, rice, beans, ques and salads. I recommend making the queso sauce the night before so that you have it in place the next morning when preparing your meals. I've also made this healthy breakfast taco recipe into a delicious vegetarian version by substituting olive oil with a nutritional-rich soy bean paste. It is easy to make and extremely delicious! The vegetables also make a great contrast, adding more flavor and texture without using any cheese. Check out this post that has expounded on the topic: https://en.wikipedia.org/wiki/Cookbook.
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