Carne picada is thinly sliced or shredded beef. It is typically chuck beef, but meat labeled as carne picada may also contain other lower-grade cuts of beef. Because it is thinly sliced, it cooks quickly, which makes it appropriate for sandwiches or burritos when you are short on time. Carne picada is commonly sold in Hispanic grocery stores, although it is also found in some large supermarkets in the United States.
Place a large skillet on a stove-top burner and turn the heat to medium. Add 1 tbsp. of olive oil and let it heat for one to two minutes.
Add sliced bell peppers and onions to the oil. Saute for two to three minutes, or until the onions begin to brown.
Add carne picada. Fry for five to six minutes, stirring occasionally to promote even heating. Remove from the heat when the meat is cooked through and begins to brown on the edges.
Place a sheet of aluminum foil on the cooking grate of a heated propane or charcoal grill. Brush olive oil on the aluminum foil.
Place the carne picada, sliced onions and bell peppers on the aluminum foil. Spread the meat in a thin layer on the foil to allow it to cook quickly and evenly.
Grill for four to five minutes or until the meat begins to brown. Stir carne picada occasionally during cooking to prevent burning.
Fill a large pot about 1/3 full of water. Place the pot on a stove-top burner and turn the heat to medium-high. Bring the water to a boil.
Add carne picada a handful at a time. Allow the water to return to a boil.
Turn the heat to low and cover the pot. Allow the carne picada to simmer for five to seven minutes or until cooked through.
- "1,000 Mexican Recipes"; Marge Poore; 2001
- "Recetes con Carne Picada"; Dagmar A. Cramm; 2005