Carne picada is a delicious and versatile Mexican dish made with ground beef. It is a popular filling for tacos, burritos, and empanadas. In this article, we will explore how to cook beef for carne picada to perfection.

The key to a delicious carne picada is using the right cut of beef. It is best to use a tender cut such as sirloin or flank steak. These cuts of meat are flavorful and will give the dish a nice, juicy texture. Make sure to trim off any excess fat and slice the beef into thin strips.

To marinate the beef, you can use a combination of spices, herbs, and citrus juices. This will help to tenderize the meat and infuse it with delicious flavors. A typical marinade for carne picada includes ingredients such as garlic, cumin, chili powder, lime juice, and vinegar. Simply mix the marinade ingredients together in a bowl and coat the beef strips. Let it marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.

When it comes time to cook the beef, you have a few options. You can cook it on the stovetop in a hot skillet or grill it on a barbecue. Either method will result in deliciously charred and tender beef. Cook the beef in batches, making sure not to overcrowd the pan or grill, as this will prevent the meat from browning properly. Cook the beef for about 2-3 minutes per side, or until it reaches your desired level of doneness.

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Once the beef is cooked, you can use it immediately in your favorite carne picada recipe or store it in the refrigerator for up to 3 days. The cooked beef can be reheated in a skillet or microwave before serving. Whether you’re making tacos, burritos, or empanadas, the cooked beef will add a flavorful and hearty element to your dish. So, try cooking beef for carne picada and enjoy this delicious Mexican treat!

Choosing the right beef cuts

When cooking carne picada, it is important to select the right beef cuts to achieve the desired texture and tenderness. Here are some popular beef cuts that work well for this dish:

Ground Beef

Ground beef is a versatile option for carne picada. It is easily accessible and can be found in various fat percentages. When choosing ground beef for this dish, opt for a higher fat content, such as 80/20 or 85/15. The fat adds flavor and helps keep the beef moist during cooking.

Chuck Roast

Chuck roast is a flavorful and budget-friendly option for carne picada. It comes from the shoulder area of the cow and has a good marbling of fat, making it ideal for slow cooking methods. To prepare chuck roast for carne picada, trim any excess fat and cut it into small, thin strips.

Sirloin or Flank Steak

Sirloin or flank steak can also be used for carne picada. These cuts are leaner and slightly more tender than chuck roast, making them a suitable choice if you prefer a leaner option. When using sirloin or flank steak, slice the meat against the grain into thin strips to maximize tenderness.

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It is important to note that different cuts of beef may require different cooking times and methods. Make sure to follow the recipe instructions and adapt them to the specific cut of beef you choose. Remember to properly season the beef and cook it to the recommended internal temperature for safe consumption.

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Below is a table summarizing the different beef cuts and their characteristics:

Beef Cut Characteristics
Ground Beef Versatile, high fat content
Chuck Roast Flavorful, good marbling of fat
Sirloin or Flank Steak Leaner and slightly more tender

Marinating the beef

Marinating the beef is an important step to infuse it with flavor and tenderize the meat. Here’s how you can marinate the beef for carne picada:

1. Start by selecting a marinade that complements the flavors of carne picada. Common marinade ingredients include lime juice, garlic, onions, cilantro, vinegar, soy sauce, and spices like cumin and chili powder.

2. In a bowl, combine the marinade ingredients and mix well to ensure they are evenly distributed.

3. Place the beef in a zip-top bag or a shallow dish and pour the marinade over it.

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4. Seal the bag tightly or cover the dish with plastic wrap, ensuring that the beef is fully submerged in the marinade.

5. Place the bag or dish in the refrigerator and let the beef marinate for at least 2 hours or overnight for best results. The longer the marination time, the more flavorful the beef will be.

6. Occasionally, you can flip the beef or gently massage it to ensure all sides are evenly coated with the marinade.

7. Before cooking the beef, remove it from the marinade and allow any excess marinade to drip off.

Now that your beef is marinated, you’re ready to cook it for carne picada. Remember to discard any leftover marinade to prevent cross-contamination and to follow the cooking instructions for your chosen recipe.

Cutting the beef into small pieces

In order to make carne picada, it is important to cut the beef into small, bite-sized pieces. This will help to ensure that the beef cooks evenly and that all the flavors are evenly distributed throughout the dish.

Tools needed:

  • Sharp knife
  • Cutting board

Instructions:

  1. Start by placing the beef on a clean cutting board.
  2. Using a sharp knife, trim off any excess fat or gristle from the beef.
  3. Next, cut the beef into thin strips, about 1/4 inch thick.
  4. Once the beef is cut into strips, cut the strips into small, bite-sized pieces, about 1 inch long.
  5. Repeat this process until all the beef is cut into small pieces.

It is important to note that when cutting the beef, it is best to cut against the grain. This means cutting perpendicular to the long muscle fibers of the beef. Cutting against the grain will help to ensure that the beef is tender and easy to chew.

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Tips:
Tip 1: Make sure to use a sharp knife to make clean cuts through the beef.
Tip 2: For easier cutting, consider partially freezing the beef for about 30 minutes before slicing.

Prepping the other ingredients

While the beef is marinating, you can start prepping the other ingredients that will go into your carne picada recipe.

1. Onion: Peel and chop one large onion into small pieces. You can dice it finely or leave it slightly chunky, depending on your preference.

2. Garlic: Mince two to three cloves of garlic. Garlic adds great flavor to the dish, so feel free to add more if desired.

3. Peppers: Wash and chop one green bell pepper and one red bell pepper. Remove the seeds and dice them into small pieces.

4. Tomato: Wash and dice one large tomato. You can remove the seeds if you prefer. Tomatoes add juiciness and a hint of acidity to the dish.

Note: These are the basic ingredients, but you can customize your carne picada by adding other vegetables or spices according to your taste.

Cooking the beef on high heat

When preparing carne picada, it is essential to cook the beef on high heat to achieve the desired texture and flavor. High heat will help to sear the meat quickly, creating a delicious crust on the outside while keeping the inside juicy and tender.

Here is a step-by-step guide on how to cook beef for carne picada on high heat:

  1. Start by heating a large skillet or frying pan over high heat. It is important to use a pan that can withstand high temperatures.
  2. Add a small amount of oil to the pan to prevent the beef from sticking. You can use vegetable oil, canola oil, or any other oil with a high smoke point.
  3. Once the oil is hot, carefully add the beef to the pan. Make sure not to overcrowd the pan, as this will prevent the beef from searing properly.
  4. Let the beef cook undisturbed for a few minutes, allowing it to develop a golden brown crust on one side.
  5. After a few minutes, use tongs or a spatula to flip the beef over and sear the other side. The beef should be cooked to a medium or medium-well temperature, depending on your preference.
  6. Continue to cook the beef, flipping occasionally, until it is fully cooked and no longer pink in the center. This usually takes about 8-10 minutes, but cooking times may vary depending on the thickness of the beef slices.
  7. Once the beef is cooked to your liking, remove it from the pan and let it rest for a few minutes before serving. This will help the juices distribute evenly and make the beef even more tender.
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Now that you know how to cook beef for carne picada on high heat, you can use this technique to create delicious and flavorful dishes. Enjoy your meal!

Serving and garnishing the carne picada

Once the carne picada is cooked to perfection, it is time to serve and garnish it to enhance its flavors and presentation. Here are some suggestions:

Serving:

Carne picada can be enjoyed as a standalone dish or served with a variety of accompaniments. Here are a few serving options:

  • Serve the carne picada on a bed of fluffy white or brown rice for a filling and satisfying meal.
  • Pair it with warm tortillas or taco shells to create delicious beef tacos.
  • Add it as a topping to nachos or quesadillas for a tasty Tex-Mex twist.

Garnishing:

Garnishing adds visual appeal and extra flavor to the dish. Consider these garnishing options:

  • Sprinkle freshly chopped cilantro on top of the carne picada for a fresh and vibrant touch.
  • Squeeze some lime juice over the beef to add a hint of acidity that balances the flavors.
  • Dollop sour cream or guacamole on the side as a creamy and cooling accompaniment.
  • Top the carne picada with diced tomatoes and onions for added texture and a pop of color.
  • Crumbled queso fresco or shredded cheese can be added to melt over the beef, creating a rich and cheesy finish.

By serving and garnishing the carne picada thoughtfully, you can elevate the overall dining experience and create a dish that is both visually appealing and delicious.

Q&A

What is carne picada?

Carne picada is a traditional Latin American dish made with finely chopped or ground beef. It is typically used as a filling for tacos, burritos, or empanadas.

What cut of beef should I use for carne picada?

For carne picada, it is best to use a tender cut of beef, such as sirloin or flank steak. These cuts will result in a more tender and flavorful dish.

How do I season the beef for carne picada?

To season the beef for carne picada, you can use a combination of spices and herbs, such as cumin, paprika, garlic powder, oregano, salt, and pepper. You can also add some lime juice for a tangy flavor.

What is the cooking method for carne picada?

The most common cooking method for carne picada is stir-frying. Heat some oil in a pan, add the seasoned beef, and cook it over high heat until browned and cooked through. Make sure to stir constantly to prevent it from sticking to the pan.

Can I make carne picada ahead of time?

Yes, you can make carne picada ahead of time. Once cooked, let it cool completely, then transfer it to an airtight container and refrigerate. It can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Just thaw it before using.