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Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef ), tomatoes ( tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
Moronga. Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage.It is found in Uruguay, Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican, and Paraguay cuisine.
Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico.
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. [1] [2] Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties ...
Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa. [1]
Machacado con huevo, served with beans and rice. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, [10] or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos).
Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig between the belly and the leg. [1] Suadero is noted for having a smooth texture rather than a muscle grain.