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.
You may be more familiar with carne asada than carna picada. Carne asada is usually grilled as a steak, or sliced for use in fajitas; picada on the other hand is sliced or shredded, and usually cooked in a sauce as well.
Because it's 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.
Things You'll Need
Add cumin, diced garlic and cayenne pepper to carne picada to give it a spicy flavor.
Step 1: Turn Up the Heat
Place a large skillet on a stove-top burner and turn the heat to medium. Add one tablespoon of olive oil and let it heat for one to two minutes.
Step 2: Time to Saute
Add sliced bell peppers and onions to the oil. Saute for two to three minutes, or until the onions begin to brown.
Step 1: Prep Your Grill
Place a sheet of aluminum foil on the cooking grate of a heated propane or charcoal grill. Brush olive oil on the aluminum foil.
Step 2: Add Your Ingredients
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.
Step 1: Prep Your Pot
Fill a large pot about a third of the way full with water. Place the pot on a stove-top burner and turn the heat to medium-high. Bring the water to a boil.
Step 2: Add Your Meat
Step 3: Simmer to a Finish
Turn the heat to low and cover the pot. Allow the carne picada to simmer for five to seven minutes or until cooked through.
Test the internal temperature of the carne picada with a meat thermometer. The beef should have an internal temperature of 160 degrees Fahrenheit to be consumed safely.