Fried Sun-dried Meat Pounded With Manioc Flour

INGREDIENTS

• 300 G SUN-DRIED MEAT, DESALTED
• 5 TABLESPOONS ONION, CHOPPED
• 1 TEASPOON GARLIC, CHOPPED
• 2 TABLESPOONS CLARIFIED BUTTER
• ½ TEASPOON ANNATTO SEEDS
• 1 CUP MANIOC FLOUR
• ½ CUP FLAKED CORN MEAL 
• PARSLEY TO TASTE, CHOPPED
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

Cut the carne de sol into long strips. Sauté onion and garlic in clarified butter with annatto seeds. Add meat and let it brown a little. Add the two types of flour, season with salt and ground pepper and remove from heat. Transfer in batches to a mortar and pound it until meat is shredded and combined to the flour.  

In detail: Pestle and mortar are used to grind roasted or sun-dried meat (cured or not in seasonings or salt), until they are reduced to small pieces, and then combined to flour. It is a traditional staple in semi-arid regions of Brazil’s Northeast.