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Paçoca Carne Seca
🇧🇷Brazil
•View in original language
(Português)
12 hour(s)
6 servings
Jefferson Rueda
@jeffersonrueda- Ingredients
- Recipe
- Dry meat500 g
- Oil120 ml
- Minced garlic20 g
- Toasted corn flour250 g
- Salt to taste
- Cut the jerky into large cubes and soak in water overnight. During the desalting process, change the water at least twice. Remove the meat from the water and dry it well. Reserve until cool.
- Heat the oil in a large pan. Gradually add the pieces of jerky and fry them until they are dry. Reserve.
- In a dry skillet, sauté the garlic in a little oil until golden.
- Place a few cubes of jerky in a large wooden pestle. Pound with a pestle until the meat is well dissolved.
- Add the rest of the meat and repeat the process.
- Finally, add the garlic and toasted cornmeal to the pestle. Knead non-stop, stirring the mixture only occasionally. When the paçoca has no lumps, try the salt. If necessary, add another pinch.
- Remove the paçoca from the pestle and serve
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