Picada de carnes
Prep time: 
Cook time: 
Total time: 
Porciones: 5
  • 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
  1. Clean the beef tripas by soaking them in warm water, for approximately 10 minutes.
  2. 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.
  3. Once the beef tripas are marinated, cut them into pieces and put them to roast on a hot grill or in a pan.
  4. Let them brown for about 30 minutes, on both sides and remove them from the heat when they look crispy.
  5. 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.
  6. Put them on a plate with kitchen paper to drain the fat and season with salt to taste.
  7. 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.
  8. Season with salt and black pepper to taste and cut the meat into pieces.
  9. 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.
  10. The yellow potatoes will brown in two tablespoons of hot oil and once ready, they will be seasoned with salt to taste.
  11. To prepare the guacamole, simply mash the pulp of the avocado, add a touch of vinegar, lime juice and salt to taste.
  12. The “ají” will be prepared by mixing the chopped cilantro with garlic, white vinegar, olive oil, salt and lime juice to taste.
Recipe by unacolombianaencalifornia.com at https://www.unacolombianaencalifornia.com/es/2019/06/picada-de-carnes/