INGREDIENTS
This is what you need for 2 servings:
- ½ lb. thin-cut chuck steak
- olive oil
- 2 small onions, chopped small
- 4 plum tomatoes, diced
- 1 jalapeño pepper
- S&P
2014-05-22 a.o.
These stews use smaller than bite-size pieces of thin-cut steak.
This method is very popular in Mexico, but not unique to that country.
Bistec = steak;
Carne picada, picado de carne = chopped meat. The term is also used for ground meat.
Carne asada = stir-fried meat, a popular item with street vendors.
Picado de carne is the minced beef stew equivalent of Ground Meat with Onions, a basic recipe from which so many others are derived. For Marielos, this is comfort food, the taste of home. Small-cut steak is stewed in onions and tomatoes. Because the pieces are quite small and the meat is better quality, it doesn’t take nearly as long as a regular stew.
These are moist-cooked stews. You can simmer them down until they are completely dry, but that is not generally the idea. For dry-cooked minced meat, see Carne Asada.
This is what you need for 2 servings:
Pic5: add tomatoes, stew