05 Dec


Carne Picada (pronounced: car-new PPshn't) is a dish that originates from Spain. This dish is simply spiced ground beef, sometimes also known as minced meat or mince, outside of North America. In some regions, this is also called gamete, which means small. Ground beef is usually marinated overnight in brine, dried, then slowly roasted over a spit or in a slow cooker to seal the tenderness. Learn more about here: www.recipeworkbook.com.


Traditionally, carne picada is made with onions, bell peppers, potatoes, garlic, spices, herbs, tomatoes, cilantro, salt and pepper. When using fresh ingredients, season them before you begin to make the tortillas, and when using frozen ingredients, thaw them thoroughly before beginning to cook. You will need a crock pot, or any slow cooker that can withstand high temperatures, a thin-bladed spatula, cut lengthwise, long enough to hang on a hook on the slow cooker, and preferably thick, coarse wood skewers for the meat and onions.


To prepare the tortillas, add oil or water to the bottom of the crockpot. Place flour, milk, onions and garlic into the crockpot and stir until the flour completely blends with the milk. Add pepper and salt to the mixture, making sure all ingredients combine well. Cover the crockpot and let the slow cooker cook on low for about eight hours, or until the beef and onions are completely soft. If the carne picada does not come out tender, give it another five hours or so. When you pull it from the slow cooker, use a fork to remove the meat from its wrapping and allow it to sit at room temperature.


Once the carne picada Mexican beef and onion mixture are completely cooked, serve and enjoy. If you do not want leftover meat (and I do not), shred it up with a shredder. If you do not care for leftover meat (again, I do not), simply save it for another meal. There are many variations of this dish that you could prepare, so feel free to keep going until you're satisfied.
As a word of caution, I would suggest preparing your carne picada Mexican beef and onions and spices in your slow cooker for about three hours before you start cooking. The reason I suggest this is because it allows the beef and onions to fully tenderize, as well as letting them get a good mix of juices from the other ingredients. This will help prevent the spices from burning and turning your meat and vegetables into a tough consistency. I also like to add fresh herbs such as chopped scallions, bell pepper, or cilantro to the mix to help enhance the flavor.


After your Carne Picada has finished cooking, simply mix in your desired amount of tomato sauce, along with your onions and peppers. Give it about five minutes to heat up, stirring constantly, until the sauce is heated through. Now just serve up your carne picada along with your chopped vegetables and a large bowl of tomato sauce. If you serve it with chips, you can serve the Carne Picada hot! To get more enlightened on this topic, see this page: https://www.britannica.com/topic/cookbook.

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