Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, caribbean patí (costarrican dish). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Caribbean patí (Costarrican dish). This dish was created in the province of Limón, Costa Rica. This province is located right next to the Caribbean Sea and it has a lot of cultural and gastronomic influence from other countries like the West Indies and African countries. it's.
Caribbean patí (Costarrican dish) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Caribbean patí (Costarrican dish) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have caribbean patí (costarrican dish) using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Caribbean patí (Costarrican dish):
- Take Dough
- Take all purpose flour
- Make ready achiote paste
- Make ready vegetable fat
- Make ready beer
- Get sugar
- Take salt
- Make ready margarine
- Prepare baking powder
- Prepare For the filing
- Take ground beef
- Take onion
- Prepare sweet pepper
- Get celery stalk
- Prepare garlic
- Prepare sprig of thyme
- Take french baguette
- Prepare panamanian pepper (or red pepper)
Great recipe for Caribbean patí (Costarrican dish). This dish was created in the province of Limón, Costa Rica. This province is located right next to the Caribbean Sea and it has a lot of cultural and gastronomic influence from other countries like the West Indies and African countries. it's. Patí, an empanada filled with spiced meat,. shares a love affair with food that is reflected in the Caribbean's creative cuisine. .
Instructions to make Caribbean patí (Costarrican dish):
- Place the French baguette in a bowl and cover it with water. We want it to get completely soaked in water. Leave it aside for later use.
- In a large bowl, add the flour, margarine and vegetable fat. Mix with a beater using the dough hook.
- Keep beating and slowly add the baking powder, salt and sugar. Then add the beer and the achiote paste.
- To prepare the filing, chop in the food processor the onion, sweet and panamanian or red peppers, celery stalk, garlic and sprig of thyme. Add to the beef and mix well.
- Add salt to taste.
- Preheat oven to 350°F.
- Cover your working place with flour and knead the dough on it. Make sure your table is always covered with flour so the dough won't sick to it.
- Use a roller to make the dough as thin as you can without breaking it.
- Make circles on the dough. They should be around 7 to 10 cm.
- Fill them with the filling (about 1.5 tbsp per patí or as much as you can get in it) and close them like empanadas. Use a fork to secure the ends and make sure they are completely sealed.
- Place on a greased sheet and take to the oven. Bake for 8 minutes at 350°F and then broil for 5 minutes.
- Enjoy!
An experienced Tico chef and food writer specializing in healthy and new Costa Rican cuisine, Marco González's work has been featured extensively in local and international media.. But actually the most typical dish of the Caribbean region has a proper name: rice and beans. Its recipe combines rice, beans, onions, sweet and hot peppers, and the golden ingredient: coconut milk. The patí, rondón and rice and beans, may be accompanied with the beverage known as 'agua de sapo'. From this cultural influence, Costa Rican Caribbean enjoys today the best gastronomic heritage that manifests itself in the following dishes.
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