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In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender.
The version more commonly referred to as "picadillo" is a soupy stew made with ground or minced beef (also pork or sometimes, chicken), potatoes or chayote, green peas, carrots, onions, garlic, bell peppers, black pepper, and raisins in a tomato-based broth seasoned with patis (fish sauce), soy sauce, and sometimes chilis.
Pastel de choclo: a layered pie, usually made in a deep dish or a clay paila with chopped beef at the bottom prepared “al pino” (a thick stew of minced or chopped beef, chopped onions and seasoning), chicken, olives and a hard-boiled egg, topped with a mixture of ground fresh corn and basil, and baked in the oven.
Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru. Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru. Piure, a class in the Urochordata subphylum of sac-like marine invertebrate filter feeders. Cochayuyo, algae
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This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines , especially cattle . Beef can be harvested from cows, bulls, heifers or steers.
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Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca (cassava bread), corviche (plantain, peanut and fish dumplings), guatita, encebollado (fish, cassava and onion stew), empanada de viento (deep-fried flour empanada with cheese filling, served sprinkled with sugar), empanada de verde (green plantain empanada ...