Pacoca Dried Beef Puree Recipes

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

Steps:

• Soak the dried beef in water to cover for 4-6 hours to draw out the salt, changing the water several times. Drain and mop dry. Cut into cubes about 1 inch across.
• Cut the pork in small dice. Cook them in a large frying pan over low heat until the fat runs. Add the beef and cook until golden brown. Remove the pork and beef with a slotted spoon and set aside. Using the same fat, cook the onions until soft and golden.
• Combine the meat and onions and pound them into a mortar, to break up the meat shreds. Or use a food processor, but don't overdo it.
• Mix in the cassava meal gradually, to make a dense, smooth puree. Return to the frying pan and heat through, stirring. Season to taste. Serve hot with boiled rice.