Cooked ground meat

Cooked ground meat is a versatile and fundamental ingredient in numerous recipes around the world. It refers to meat that has been finely chopped—generally beef, although it can also be pork, chicken, or a mixture—and subsequently cooked until it reaches a tender texture and is safe for consumption.

The origin of ground meat is ancient, stemming from the need to utilize less uniform cuts or to mix different types of meat. In Latin American cuisine, cooked ground meat is used in dishes as varied as empanadas, meatballs, tacos, picadillos, and traditional stews, being a key component to add flavor and protein.

Regarding its properties, cooked ground meat is an excellent source of high biological value proteins, iron, zinc, and B-complex vitamins, which aid in muscle formation, oxygen transport, and maintaining the immune system. It is important to note that the cooking process reduces the risk of bacteria and ensures a suitable texture for its incorporation into recipes.

In the Spanish-speaking world, cooked ground meat has different names depending on the country. Some common synonyms are: carne picada cocida (Argentina, Chile), carne de res molida cocida (Mexico), carne molida guisada, and in some places it is simply called "carne molida", understanding that it is already prepared for consumption. In Venezuela and Colombia, the term picadillo is also often used to refer to cooked ground meat with vegetables and seasonings.