Belizean Spiced Meat Bocadillo

Ingredients

In the Belizean adaptation of the Bocadillo de carne, we incorporate the unique flavors and spices of Belizean cuisine. The original Spanish dish is typically made with Spanish spices and ingredients, while the Belizean version adds a touch of heat and uses local spices such as cumin, paprika, and allspice. Additionally, the Belizean Bocadillo may feature different types of meat commonly found in Belize, such as beef or pork. We alse have the original recipe for Bocadillo de carne, so you can check it out.

• 500g (1.1 lb) beef or pork, thinly sliced 500g (1.1 lb) beef or pork, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• 4 soft buns 4 soft buns
• Lettuce leaves Lettuce leaves
• Tomato slices Tomato slices
• Pickles Pickles

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the sliced meat, cumin, paprika, allspice, chili powder, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the marinated meat to the skillet and cook until it is browned and cooked through, about 8-10 minutes.
4. 4.
   While the meat is cooking, lightly toast the soft buns.
5. 5.
   To assemble the bocadillos, spread a layer of mayonnaise or your preferred sauce on the bottom half of each bun. Top with lettuce leaves, tomato slices, the cooked spiced meat, and pickles. Cover with the top half of the bun.
6. 6.
   Serve the Belizean Spiced Meat Bocadillos warm and enjoy!

Treat your ingredients with care...

• Beef or pork — Choose lean cuts of meat for a healthier option. If using beef, opt for cuts like sirloin or tenderloin. If using pork, choose loin or tenderloin cuts.
• Soft buns — Look for buns that are soft and slightly sweet, as they complement the savory flavors of the spiced meat.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a sprinkle of cayenne pepper to the meat marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Customize your bocadillo by adding your favorite toppings, such as sliced avocado or cheese.
• If you're short on time, you can marinate the meat overnight for even more flavor.
• Leftover spiced meat can be stored in the refrigerator for up to 3 days and used in other dishes like tacos or salads.

Serving advice

Serve the Belizean Spiced Meat Bocadillos as a main dish for lunch or dinner. They pair well with a side of plantain chips or a fresh salad.

Presentation advice

To enhance the presentation, you can wrap the bocadillos in parchment paper or serve them on a wooden cutting board. Garnish with a sprig of fresh cilantro or parsley for a pop of color.