Recipe of Favorite Caribbean patí (Costarrican dish)

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The ingredients needed to make Caribbean patí (Costarrican dish):

1. Prepare Dough
2. Prepare 3 cup all purpose flour
3. Make ready 1/2 tsp achiote paste
4. Make ready 1/2 cup vegetable fat
5. Prepare 175 ml beer
6. Take 1 tsp sugar
7. Get 1 tsp salt
8. Make ready 1/4 stick margarine
9. Take 1 1/2 tsp baking powder
10. Get For the filing
11. Get 1/2 kg ground beef
12. Get 1/2 onion
13. Prepare 1 sweet pepper
14. Get 1 celery stalk
15. Get 1/2 head garlic
16. Get 1 sprig of thyme
17. Get 1/2 french baguette
18. Get 1 panamanian pepper (or red pepper)

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. 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.

Steps to make Caribbean patí (Costarrican dish):

1. 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.
2. In a large bowl, add the flour, margarine and vegetable fat. Mix with a beater using the dough hook.
3. Keep beating and slowly add the baking powder, salt and sugar. Then add the beer and the achiote paste.
4. 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.
5. Add salt to taste.
6. Preheat oven to 350°F.
7. 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.
8. Use a roller to make the dough as thin as you can without breaking it.
9. Make circles on the dough. They should be around 7 to 10 cm.
10. 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.
11. Place on a greased sheet and take to the oven. Bake for 8 minutes at 350°F and then broil for 5 minutes.
12. Enjoy!

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. From this cultural influence, Costa Rican Caribbean enjoys today the best gastronomic heritage that manifests itself in the following dishes. Rice'n beans: A dish that mixes rice, red beans and coconut milk, seasoned with salt, garlic, onion, thyme, pepper and Panamanian hot pepper. It is an Afro-Caribbean variation of the "Gallo Pinto".

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