Preparation
Cut all meat into small pieces and season wine vinegar with salt, pepper, coriander and garlic. Marinate for 30 minutes.
Then, take the sliced onion to brown in olive oil.
Add the meat, the piripiri and the sliced pepper. Lower to low heat and cook until the meat is well cooked and soft. While cooking, check if the preparation is getting too dry (burning). In that case, add half a glass of water.
With the meat well cooked, add about 1 liter of water and the broth.
When it boils, adjust the salt.
Add gradually while stirring with a wooden spoon, the flour and corncob.
Stir while cooking and gain consistency for about 10 minutes.
Remove and serve.
Then, take the sliced onion to brown in olive oil.
Add the meat, the piripiri and the sliced pepper. Lower to low heat and cook until the meat is well cooked and soft. While cooking, check if the preparation is getting too dry (burning). In that case, add half a glass of water.
With the meat well cooked, add about 1 liter of water and the broth.
When it boils, adjust the salt.
Add gradually while stirring with a wooden spoon, the flour and corncob.
Stir while cooking and gain consistency for about 10 minutes.
Remove and serve.
Ingredients
- 250 g of bone-in beef
- 250 g pork casings
- 100 g of pork rind
- 2 Onions
- 1 Pepper
- 3 chopped garlic cloves
- 1 Meat broth cube (Knorr)
- 1 cup of wheat flour
- 1 cup of corncob
- Salt q.s.
- Pepper q.s.
- Tomato pulp q.s.
- Coriander q.s.
- Olive oil q.s.
- Wine vinegar q.s.
- Piripiri q.s.
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