Picadillo ( Spanish pronunciation: Ã, [pika'ÃÆ' Â ° i? o] , "mince") is a traditional dish in many countries of Latin America and the Philippines (where it is known as giniling , and also arroz a la Cubana ) similar to hash . It is made with ground meat, tomatoes (tomato sauce can be used as a substitute), and other ingredients that vary by region. Often served with rice or used as stuffing like tacos, pastries, or croquettes. Its name comes from the Spanish word picar , which means "mine" or "cut".
Video Picadillo
Kosta Rika
The version of Costa Rica always includes the name of the vegetables that represent the main ingredients for the dish (potato picadillo, ayote picadillo, etc.) and are chopped and cooked with peppers, onions, broth, spices and spices. This can include some types of proteins but that does not matter. Often served with tortillas or rice.
Maps Picadillo
Cuban
Cuban versions include chili, onion, garlic, oregano, cumin, tomato sauce, broth, olives, and sometimes raisins, potatoes, and capers, and are usually sauteed with olive oil and white wine, depending on the area. Cuban picadillo served with turtle nuts and black rice.
Dominican Republic
In the Dominican Republic it includes chili, onion, garlic, tomato paste, bouillon cube, olives, capers, raisins, boiled eggs, vinegar, and allspice, and served with white or brown rice.
Puerto Rico
In Puerto Rico it is used as a stuffing for empanadas, alcapurria, piononos and other frying pans. It can also be served with rice and beans. Meat ground pan with oil annatto, ham, thyme, cumin, oregano, bay leaf, recaito, tomato sauce and sometimes raisins (soaked in rum), olives, capers, and potatoes.
Philippines
In the Philippines, picadillo is a soup dish made with beef and potatoes or chayote. There is also a drier version of the dish. This is also called giniling , Tagalog for ground meat. The so-called Cuban picadillo is known as Arroz a la Cubana for Filipinos. The Filipino version is similar to the normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without the olives and green capers, and often served with white rice, fried bananas ( maduros in Spanish , saging na saba in Filipino) on the side, and a fried egg on top of it. Boiled eggs are also eaten with plates.
Mexico
In some parts of Mexico, dishes usually ask onions and lime to stir into meat when cooked. The sauce is sometimes sweetened by adding sugar to the pan that meat and sauce are being fried, or more recently, using honey, providing ready-made foods such as teriyaki or bulgogi. Raisins can also be added according to taste. In some coastal or indigenous areas, seafood, from shellfish to tuna, is replaced with beef.
In other parts of Mexico, picadillo is made with a mixture of guava chili, and sauteed onions and tomatillo.
See also
- Sloppy Joe
- List of Mexican dishes
- food portals
References
Source of the article : Wikipedia
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