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Picadillo can be eaten alone, though it is usually served with rice. It can also be used as a filling in tacos, empanadas, alcapurrias, and other savory pastries or croquettes. It can also be incorporated into other dishes, like pastelón (Dominican Republic and Puerto Rico), chiles en nogada (Mexico), and arroz a la cubana (Philippines). [1 ...
Baked Puerto Rican meat pies. Get the recipe: Baked Empanadas. ... These Cuban-style beef empanadas are filled with a flavorful picadillo. Get the recipe: Cuban Empanadas. Cook 2 Eat Well.
In Puerto Rico, empanadas are made of a flour base and fried, and are known as empanadillas. Common fillings include meat such as ground beef picadillo , pork, chicken, pizza [ 41 ] (marinara sauce and cheese), guava and cheese, jueyes (crab), chapín ( Spotted trunkfish ), rabbit, octopus, and much more depending on local cuisine.
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In Puerto Rico, they’re usually fried and are also known as empanadillas or pastelillos; in countries like Argentina and Uruguay, empanadas are usually baked.
Another layer of mashed plantain is placed on top with picadillo and cheddar. The dish is then covered with aluminum and baked for an additional 35-45 minutes. Puerto Rico
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