12/4/2020 0 Comments Carne Picada in a NutshellWhen most people think of Latin American cuisine, Carne Picada often comes to mind. Carne Picada is a beef stew made with shredded raw beef that typically has onions, tomatoes, bell pepper, spices, coriander, and cumin in most cases. Ground beef, also known as mince or grilled meat from North America, and kidney or keep in the Indian subcontinent, is beef finely chopped with a knife or a meat grinder. View here for more on Carne Picada. While there are hundreds of variations on the classic carne picada, the basic ingredients and techniques are the same. In fact, one can easily prepare a delicious carne picada with just these four main ingredients: onions, tomatoes, spices, and meat. Because this dish usually has onions and spicy ingredients, it is normally accompanied by other items, such as potatoes con papas (traditional fried potatoes), manisadoes (manicure sticks), salsa, guacamole, etc. Other traditional Mexican dishes used in recipes for carne picada are adobo (beef-and-pepper sandwich), carne asado (steamed beef), chimichanga (chicken-pea salad), etc. To make your own carne picada at home, start with beef that is thinly sliced and preferably already cooked. You will need about two pounds of beef. Chop the beef into thin slices and set aside. Now, gather all the ingredients for your own version of the classic Mexican beef carne picada: onions, tomatoes, spices, and ground meat. Bring a large pot of water to a boil, and add enough seasoned salt to the water to make it taste just right. When the water is ready, add the beef and let it cook thoroughly. As the beef cooks down, add your choice of fresh Mexican strawberries or mangoes into the mix, along with the tomatoes and spices from the recipe above. Mix well, cover, and cook on high for about one hour, or until the beef is almost done. Learn more about carne picada here: recipeworkbook.com. After the meat has finished cooking, remove it from the pot and slice it against the grain into thin discs. Then, remove the beef from the cooker and slice it again into thin discs. Set aside and repeat this process with the second pound of meat. In order to make sure that you have the most even cooking of all the carne picada recipes you have ever tried, you may want to also add a teaspoon of lime juice to the bottom round roast. Once you have your meat prepared, you can now add your favorite vegetables, any type of meat or fish, and whatever else you would like to put into your Carne Picada. Let this stew simmer on low for about two hours, checking on it at least twice during this time. If it needs more red wine, simply add more of it to bring out the best qualities of the beef stew. Don't be afraid to serve your Carne Picada as it is if you find it to be too dry to think of it as an appetizer meant to be enjoyed during the week-end. To get more enlightened on this topic, see this page: https://en.wikipedia.org/wiki/Recipe.
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