Entree: Brazil – Ceara – Paçoca de Carne Seca (Shredded salted dried beef toasted and mixed with cassava flour to make a savory crumbly meat-and-flour dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) carne seca (salted dried beef), dessalted and shredded
- 4 oz (113 g) bacon, diced
- 1 large (150 g) yellow onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 2 cups (220 g) cassava flour (farinha de mandioca), toasted
- 2 tbsp (30 ml) lard or vegetable oil
- 2 tbsp (30 ml) olive oil for toasting (optional)
- 1/4 cup (15 g) chopped scallions (cebolinha)
- 1/2 tsp (2.5 g) freshly ground black pepper
- Water for boiling (for dessalting carne seca)

Instructions

1. Rinse the carne seca and cover with cold water in a large pot. Bring to a boil, reduce heat and simmer 20–30 minutes, then drain and refill with fresh water; repeat boiling once or twice until salt level is reduced. Reserve some cooking liquid.
2. Once dessalted and cooled slightly, shred the carne seca by hand or with two forks into bite-sized shreds; set aside.
3. In a large heavy skillet, fry the diced bacon over medium heat until the fat renders and pieces are crisp. Remove bacon pieces with a slotted spoon and set aside, leaving the fat in the pan.
4. Add the chopped onion to the bacon fat and cook until translucent, 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
5. Add the shredded carne seca to the skillet and sauté, stirring, for 5–8 minutes to heat through and develop flavor. If mixture seems dry, add 2–3 tbsp (30–45 ml) reserved cooking liquid.
6. Reduce heat to low. Gradually stir in the cassava flour, 1/2 cup (55 g) at a time, tossing constantly so the flour toasts and coats the meat evenly. Continue until the mixture is crumbly and lightly toasted, 8–12 minutes total. Add the optional olive oil or lard in small amounts if it needs sheen.
7. Stir in the reserved crisped bacon, scallions and black pepper. Taste and adjust seasoning; carne seca may still carry salt so add sparingly.
8. Serve hot as the main course with white rice, black beans, fried plantain or tapioca on the side.