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Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred. In Latin America, carne mechada has developed variations and flavors depending on the country and region.
It is made of minced pork, or a mixture of minced pork and beef. It is usually fried or grilled, and is a popular ingredient in tapas. Chorizo Chourizo, Chouriço, Xoriço: everywhere sausage several types of pork sausage originating from the Iberian Peninsula. Cochinillo: Valladolid León (Castilla y León) meat a Spanish meat made from roast ...
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Murcian meat pie is a type of meat pie made with puff pastry and filled with minced beef, chorizo, boiled eggs and spices. The pie originates in the Region of Murcia , Spain, particularly in the municipalities Murcia , Santomera , Cieza , Abanilla and the neighbouring town Orihuela .
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands made with ground pork, paprika, salt and other spices. Sobrassada , along with botifarró , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança ...
Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms; Laurices; Lawar; Lihapiirakka; Lomo a lo pobre – in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. [19] [20] Lörtsy
Birria (Spanish: ⓘ) is a meat stew or soup, originally made with goat, but now commonly made with beef.The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé).
Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known cecina is Cecina de León, which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status.