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.

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.