Recipe
Salpicón de picadillo de soya
Seasoned soy mince, kneaded with bread and cooked in a pressure cooker until it resembles pressed meat. A classic of Cuban crisis cuisine.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings4 servings
- DifficultyEasy
This is a basic recipe from Cuban crisis cuisine, from those special or 'coyuntural' periods when one had to make do with whatever was available.
Soy mince has accompanied Cubans for longer than anyone remembers. No one knows exactly what percentage is meat and what is soy, but everyone knows there is more soy than meat. Its acidity, its peculiar flavor, and the fact that it is a food from which many households cannot escape have made the search for ways to make it more palatable arduous. One of them is the salpicón: the mince is seasoned with different ingredients to turn it into a kind of pressed meat.
Ingredients
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Method
- Chop the garlic, onion and green pepper and add them to the already thawed soy mince. Add salt, pepper and any other powdered seasonings you wish to use.
CiberCuba - Soak the bread in water for a few minutes and then squeeze it well to remove the water.
- Add the bread to the mince mixture with the seasonings and knead everything until a homogeneous paste is achieved.
CiberCuba - Pour the mixture into a plastic bag and close it as tightly as possible so that no water enters.
CiberCuba - Place the filled bag in a pressure cooker with water and cook for 40 minutes.
- Remove the pot from the heat, let it cool and take the salpicón out of the plastic bag.
- Slice or cube it, or prepare it in sauce, whichever you prefer. Enjoy!
CiberCuba
