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Recipe of Baked Picaña
Recipe

Baked Picaña

1 h 15 min
Easy
4.5
|
91
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This is a way to prepare your picaña in two terms of cooking for all tastes! The picaña is a very juicy cut that everyone likes for its delicious taste.

Ingredients

4 servings
  • 1.5 kilos of cattle prod in pieces
  • 1 pinch of Salt
  • 1 pinch of black pepper freshly ground

    Preparation

    First the meat is sprinkled on its sides in sufficient quantity to penetrate the entire piece of meat.
    Heat an iron plate over high heat until it is hot to seal the piece of meat on both sides, three minutes per side.
    Place the piece of picaña in a refractory, to put in the oven at 350ºC (preheated oven) for 50 minutes.
    If the meat you like and your guests average term, remove from the oven at 50 minutes of baking, stand for 5 minutes and slice the piece. If your guests have different tastes, cut half the piece and return the slices and half of the piece to the refractory and bake for 20 more minutes.
    At the end of this time, you will have your slices well cooked and the other half of the piece at term 3/4.
    Finally, finish slicing your piece of picaña and pass the slices in the meat juice that remains in the refractory before serving, this step will be juicy and with an unparalleled flavor!
    Accompany your meat with a garnish of mashed potato or a baked potato that you can bake at the same time as your PICAÑA.

    TIPS

    It is not necessary to cover the meat while baking. Once your meat is sealed, put the outer part of the piece (the one with the layer of fat) upwards.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1018
    kcal
    51%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    92.5
    g
    185%
    Lipids
    69.0
    g
    106%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    304
    mg
    101%
    Esha
    Rate this tip
    Ratings (4)
    jorge perez zamora
    19/06/2019 08:46:09
    En México se conoce como tapa de aguayon
    Martha Dalila Valdes Varela
    27/07/2017 20:22:06
    Cuál es la picaña?
    Yvonne de Rodriguez
    27/03/2017 14:22:37
    Me encantó, gracias!!!!
    Anonymous
    13/12/2015 01:10:19
    inigualable Yo hago una vez al mes picaña y la tengo hecha de muchas maneras hasta que probe al horno, esta es la receta que a mi me gusta mas,yo tambien le heho con las patatas primero las frio un poco y despues las meto al horno, tambien le hecho un pimiento rojo y unos champiñones y esta para chuparse los dedos

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