Bocadillo de carne de caballo, also known as horse meat sandwich, is a traditional Spanish dish that is typically found in the region of Valencia and Andalusia, particularly in the cities of Seville and Cordoba. The dish consists of a sandwich made with sliced horse meat, tomato, and onion, and is typically served on a crusty roll.
The history of Bocadillo de carne de caballo dates back to the 19th century, when horse meat was a common ingredient in the Spanish cuisine, particularly in the southern regions of the country. It was considered a cheap and readily available alternative to other meats such as beef and pork. The dish became particularly popular among working-class people and the sandwich was a convenient and easy to eat on the go.
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What does horse meat taste like?
The meat used for Bocadillo de carne de caballo is typically taken from the hindquarters of the horse. It is lean and has a strong, distinctive flavor. The meat is then sliced thin and cooked on a grill or griddle, usually with some garlic and paprika. Once cooked, the meat is placed on a crusty roll, which is then topped with tomato and onion. The sandwich is then served warm and is often accompanied by a cold beer.
Bocadillo de carne de caballo is a popular dish in Spain and can be found in many bars and street vendors throughout Valencia and Andalusia. It is also a common dish in festivals and fairs, where it is often served as a snack or a light meal.
Making Bocadillo de carne de caballo at home is quite simple. You can find many recipes online with step by step instructions. The key to a good Bocadillo de carne de caballo is to use high-quality horse meat and to cook it properly, so it is tender and flavorful.
In recent years, the consumption of horse meat has decreased and it is less common to find Bocadillo de carne de caballo in the menu of restaurants and bars. This is partly due to a change in dietary habits and also due to animal welfare concerns. However, in some places you can still find this traditional dish and it’s considered a delicacy.
Recipe Bacadillo de carne de caballo
Ingredients Bocadillo de carne de caballo
- 1 pound horse meat, sliced thin
- 4 cloves of garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 crusty rolls
- 2 tomatoes, sliced
- 1 onion, sliced
- Olive oil, for brushing
Instructions how to make Bocadillo de carne de caballo
- In a mixing bowl, combine the horse meat, minced garlic, paprika, salt and pepper. Mix well until the meat is evenly coated with the spices.
- Heat a grill or griddle over medium-high heat.
- Grill the horse meat for 2-3 minutes on each side, or until cooked through.
- While the meat is grilling, brush the inside of the rolls with olive oil.
- Once the meat is cooked, place it on the rolls and top with the sliced tomato and onion.
- Serve the Bocadillo de carne de caballo warm and enjoy it with a cold beer.
Note: Horse meat can be hard to find in some countries, and also it may be illegal in some countries. You can substitute with other meats like beef or pork.
In conclusion, Bocadillo de carne de caballo is a traditional Spanish dish that is typically found in the region of Andalusia. It consists of a sandwich made with sliced horse meat, tomato, and onion, and is typically served on a crusty roll. The dish has a history dating back to the 19th century and it was a popular dish among working-class people. Although it is less common to find it in menu’s. You can also make it at home and enjoy the unique taste of horse meat.