Caribbean patí (Costarrican dish). 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. I am costarican and was born in the caribbean province, so I grew up enjoying the traditional and delicious food that is made near the east coast of my small country.
More than a hundred years ago, while working on the railroads and the banana plantations, many people brought their favorite flavors from the Caribbean islands to the eastern region. Until this very day almost every dish feature a touch of ginger, cinnamon, Madame Jeanette or habaneros pepper. This is the most common dish on the Caribbean Coast. You can have Caribbean patí (Costarrican dish) using 18 ingredients and 12 steps. Here is how you cook that.
Ingredients of Caribbean patí (Costarrican dish)
- Prepare of Dough.
- It’s 3 cup of all purpose flour.
- It’s 1/2 tsp of achiote paste.
- You need 1/2 cup of vegetable fat.
- You need 175 ml of beer.
- You need 1 tsp of sugar.
- You need 1 tsp of salt.
- You need 1/4 stick of margarine.
- Prepare 1 1/2 tsp of baking powder.
- Prepare of For the filing.
- It’s 1/2 kg of ground beef.
- Prepare 1/2 of onion.
- You need 1 of sweet pepper.
- You need 1 of celery stalk.
- You need 1/2 head of garlic.
- It’s 1 of sprig of thyme.
- Prepare 1/2 of french baguette.
- Prepare 1 of panamanian pepper (or red pepper).
But unlike rice and beans served in the rest of Costa Rica, Caribbean rice and beans are slow cooked with fresh coconut milk. The resulting flavor is sweet, savory and tropical. Rice and beans are made with either black beans or red beans, depending on the cook. Gallo Pinto is the main ingredient to the favorite Costa Rican breakfast dish.
Caribbean patí (Costarrican dish) instructions
- 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..
When Gallo Pinto is served in the morning for breakfast, the meal will consist of mixed rice and beans, fried or scrambled eggs, sour cream, and tortillas. Classic Limón dishes include the famous rice-and-beans, a Caribbean take on gallo pinto. Here, it is cooked with large red beans, coconut milk, thyme and Panamanian peppers, and served with chicken in hot tomato or coconut sauce alongside patacones, twice-fried green plantains. Literally meaning "painted rooster," Gallo pinto is a favorite rice-and-beans concoction that is commonly considered the national dish of Costa Rica. Ticos (the friendly indigenous people of Costa Rica) usually eat it for breakfast, sometimes with scrambled or fried eggs, but it is an enjoyable food at any time of day.