Tapioca de Carne Seca com Queijo Coalho
Tapioca filled with dried beef and Queijo Coalho (squeaky cheese).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tapioca's history in Brazil is intertwined with the indigenous populations who traditionally used cassava starch to make flatbreads. The addition of carne seca (dried beef) and queijo coalho (squeaky cheese) represents a later development, influenced by the cattle ranching culture of the Northeast region and the need to preserve meat in the hot climate.
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Tapioca de Carne Seca com Queijo Coalho is deeply embedded in Brazilian culinary culture, especially in the Northeast region, where it is a popular street food and breakfast option.
Northeastern Cuisine
The dish is a staple of Northeastern Brazilian cuisine, reflecting the region's agricultural practices and culinary traditions. Carne seca and queijo coalho are widely available and consumed in the Northeast.
Street Food Culture
Tapioca stands are common throughout Brazil, particularly in coastal areas, and offer a variety of fillings. Tapioca de Carne Seca com Queijo Coalho is a favorite for its satisfying and portable nature.
Breakfast and Snack
It is often consumed as a breakfast or afternoon snack, providing a quick and filling meal.
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This tapioca offers a delightful contrast between textures and flavors, combining the chewy tapioca pancake with the salty, savory dried beef and the slightly tangy, firm queijo coalho.
The tapioca itself is typically bland, acting as a neutral canvas. The carne seca provides a concentrated beefy flavor with a hint of saltiness due to the curing process. Queijo coalho adds a pleasant squeakiness and a mild, slightly salty and tangy flavor that complements the dried beef. The overall taste profile is savory, with textural complexity from the chewy tapioca and the firmer cheese and beef.
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Tapioca Starch Hydration
Ensure the tapioca starch is properly hydrated. It should be slightly damp but not overly wet. A good test is to press it together and see if it holds its shape slightly.
Cooking Temperature
Use medium heat to cook the tapioca. Too high of a heat will burn the tapioca before it forms a cohesive pancake. Too low and the tapioca will stick to the pan.
Queijo Coalho Preparation
Grill or pan-fry the queijo coalho until slightly browned and softened for optimal flavor and texture.
Carne Seca Preparation
Shred the carne seca finely for even distribution throughout the tapioca.
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