Picada de carnes
This post is also available in: Español
Esta receta es el resultado de una deliciosa colaboración con Rumba Meats. Todas las opiniones son mías.
Cada vez que juega Colombia en un campeonato importante de fútbol, significa que se servirán aperitivos típicos para hacer aun más completo el plan. Por lo general una picada es el plato elegido, porque aparte de delicioso, se puede hacer una buena cantidad para compartir con familiares y amigos, y porque se pueden usar los ingredientes que más nos gusten.
Las carnes son parte fundamental de esta receta, las cuales deben acompañarse de algunos ricos carbohidratos como unas papitas criollas, unos patacones o unas arepas. Para rematar el plato, es importante servirlo con unas buenas salsas que combinen a la perfección con los ingredientes. Mis favoritos son el guacamole, el ají o el hogao.
Para animar al equipo colombiano en su próximo partido de fútbol, me uní a Rumba Meats preparando una picada de carnes que quedó ideal para repetir una y otra vez, ¡incluso cuando no esté jugando Colombia!
Los cortes elegidos en esta receta fueron chamorro y tripas de res, pero bien podrían ser entraña, falda y hasta unos higaditos. A las tripas de res en Colombia les llamamos chunchullo o chunchulla, y como en Estados Unidos es casi imposible conseguirlas, Rumba Meats viene al rescate de mis antojos entregándome los productos en mi propia puerta.
Cada paquete de carne viene limpio y sellado herméticamente, lo cual hace que el producto mantenga su frescura y calidad, lo cual se notará en el momento de la preparación. Se ordenan a través de su página web, ¡así de fácil!
A continuación te cuento cómo se elabora esta picada de carnes, que seguro querrás repetir una y otra vez.
- Limpia las tripas de res remojándolas en agua tibia, por aproximadamente 10 minutos.
- Sécalas luego con una toalla de papel y deposítalas en un tazón, para marinarlas con ajo picado y un poco de jugo de lima. Cubre y lleva a la nevera por al menos 15 minutos.
- Una vez marinadas las tripas, córtalas en trozos y ponlas a asar en una parrilla caliente o en una sartén.
- Deja que se doren por unos 30 minutos, por ambos lados y retíralas del fuego cuando se vean crujientes.
- Ponlas en un plato con papel de cocina para escurrir la grasa y sazona con sal al gusto.
- Los cortes de carne se acomodarán en la misma parrilla o sartén, y se deben dejar cocer hasta que la superficie de la carne tenga un color dorado y los jugos se hayan sellado.
- Sazona con sal y pimienta negra al gusto y corta la carne en trozos.
- Mientras las carnes se preparan, se pone a hervir el maíz cortado en porciones, con agua y sal. Se debe retirar de la cocción cuando los granos estén blandos y se pasa a la parrilla por unos minutos, justo antes de servir a la mesa. Esparce un poco de mantequilla sobre los trozos de maíz y agrega sal.
- Las papas criollas se dorarán en dos cucharadas de aceite caliente y una vez listas, se sazonarán con sal al gusto.
- Para preparar el guacamole simplemente trituramos la pulpa del aguacate, le añadimos un toque de vinagre, jugo de lima y sal al gusto.
- El ají se preparará mezclando el cilantro picado con ajo, vinagre blanco, aceite de oliva, sal y jugo de lima al gusto.
- Para servir, se acomodarán las tripas de res, la carne cortada, el maíz y las papas criollas en una bandeja o plato grande. Se acompañan con guacamole y ají.
Para estar al tanto de promociones, recetas y novedades de los productos de Rumba Meats, sigue sus cuentas de Facebook, Instagram, Pinterest, Youtube y Amazon. O visítalos en su página web RumbaMeats.com
¿Listos para animar a Colombia?
¡Con esta picada de carnes por lo menos se nos harán más emocionantes los partidos!
Every time Colombia plays in an important football tournament, it means that typical snacks will be served to make the plan even more complete. Usually a “Picada” is the chosen dish, because apart from delicious, you can make a good amount to share with family and friends, and because you can use the ingredients that you like.
The meats are a fundamental part of this recipe, which should be accompanied by some delicious carbohydrates such as fried yellow potatoes, patacones or arepas. To top off the dish, it is important to serve it with good sauces that combine perfectly with the ingredients. My favorites are guacamole, ají or hogao.
To cheer the Colombian team in their next football game, I joined Rumba Meats preparing a mixed grilled meat platter that was ideal to repeat again and again, even when Colombia is not playing!
The cuts chosen in this recipe were beef cross-cut hind shank and beef “tripas”, but they could be entraña, skirt and even some livers. We call the tripes chunchullo or chunchulla in Colombia, and as in the United States it is almost impossible to get them, Rumba Meats comes to the rescue of my cravings by delivering the products to me at my own door.
Each package of meat comes clean and hermetically sealed, which makes the product maintain its freshness and quality, which will be noticed at the time of preparation. They are ordered through their website, it’s that easy!
- Clean the beef tripas by soaking them in warm water, for approximately 10 minutes.
- Dry them with a paper towel and place them in a bowl, to marinate with chopped garlic and a little lime juice. Cover and take to the refrigerator for at least 15 minutes.
- Once the beef tripas are marinated, cut them into pieces and put them to roast on a hot grill or in a pan.
- Let them brown for about 30 minutes, on both sides and remove them from the heat when they look crispy.
- To serve, put the beef tripes, cut meat, corn and yellow potatoes on a tray or large plate. Put the guacamole and the “ají” on the side.
- Put them on a plate with kitchen paper to drain the fat and season with salt to taste.
- The cuts of meat will be accommodated in the same grill or pan, and should be left to cook until the surface of the meat has a golden color and the juices have sealed.
- Season with salt and black pepper to taste and cut the meat into pieces.
- While the meats are prepared, boil the corn cut in portions, with water and salt. It must be removed from the cooking when the grains are soft and put it on the grill for a few minutes, just before serving the table. Spread some butter on the pieces of corn and add salt.
- The yellow potatoes will brown in two tablespoons of hot oil and once ready, they will be seasoned with salt to taste.
- To prepare the guacamole, simply mash the pulp of the avocado, add a touch of vinegar, lime juice and salt to taste.
- The “ají” will be prepared by mixing the chopped cilantro with garlic, white vinegar, olive oil, salt and lime juice to taste.
You can follow Rumba Meats on their Facebook page, Instagram, Pinterest board, Youtube channel and their Amazon page. Or visit them on their own website RumbaMeats.com
- 1 package of beef tripas
- 3 garlic cloves minced
- Fresh lime juice to taste
- Salt and black pepper
- 1 package of meat (beef cross-cut hind shank, flap meat, beef skirt)
- 1½ pounds of yellow potatoes
- 2 tablespoons of oil
- 1 corn
- 1 teaspoon of butter
- 1 avocado
- Vinegar to taste
- Lime juice
- 1 cup pf chopped cilantro
- ½ clove of garlic minced
- White vinegar to taste
- Olive oil
- Clean the beef tripas by soaking them in warm water, for approximately 10 minutes.
- Dry them with a paper towel and place them in a bowl, to marinate with chopped garlic and a little lime juice. Cover and take to the refrigerator for at least 15 minutes.
- Once the beef tripas are marinated, cut them into pieces and put them to roast on a hot grill or in a pan.
- Let them brown for about 30 minutes, on both sides and remove them from the heat when they look crispy.
- To serve, put the beef tripes, cut meat, corn and yellow potatoes on a tray or large plate. Put the guacamole and the “ají” on the side.
- Put them on a plate with kitchen paper to drain the fat and season with salt to taste.
- The cuts of meat will be accommodated in the same grill or pan, and should be left to cook until the surface of the meat has a golden color and the juices have sealed.
- Season with salt and black pepper to taste and cut the meat into pieces.
- While the meats are prepared, boil the corn cut in portions, with water and salt. It must be removed from the cooking when the grains are soft and put it on the grill for a few minutes, just before serving the table. Spread some butter on the pieces of corn and add salt.
- The yellow potatoes will brown in two tablespoons of hot oil and once ready, they will be seasoned with salt to taste.
- To prepare the guacamole, simply mash the pulp of the avocado, add a touch of vinegar, lime juice and salt to taste.
- The “ají” will be prepared by mixing the chopped cilantro with garlic, white vinegar, olive oil, salt and lime juice to taste.
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