Tapioca de Carne Seca com Queijo Coalho
Tapioca filled with dried beef and coalho cheese.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Tapioca Da Osório
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Tapioca, derived from indigenous techniques of extracting starch from cassava, gained prominence during Portuguese colonization. Carne seca, a method of preserving meat in arid regions, became crucial for inland sustenance. Queijo coalho, a firm, squeaky cheese, also originated in the Northeast. The combination of these elements reflects a fusion of indigenous knowledge, colonial influences, and regional food preservation practices.
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Tapioca de Carne Seca com Queijo Coalho is deeply rooted in Brazilian, particularly Northeastern, culture, representing a quintessential street food and a symbol of regional culinary identity. It is often enjoyed as a breakfast, snack, or light meal, reflecting the resourcefulness and adaptability of the region's cuisine.
Regional Identity
The dish is a significant marker of Northeastern Brazilian identity, widely available in street markets, beaches, and local eateries. It's a comforting and familiar food, evoking a sense of nostalgia and regional pride.
Street Food Culture
Tapioca carts are a common sight in Brazilian cities, especially in the Northeast, offering a wide variety of fillings. Tapioca de Carne Seca com Queijo Coalho is a popular and readily available option.
Family and Community
Preparing and sharing tapioca is often a communal activity, fostering a sense of connection and tradition within families and communities. It's a simple yet satisfying meal that brings people together.
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The dish offers a delightful contrast of textures and tastes, combining the chewy, slightly tangy tapioca crepe with the savory, salty, and slightly sweet notes of carne seca and the firm, mild, and slightly salty queijo coalho.
The neutral flavor of the tapioca allows the distinct tastes of the carne seca (dried, salted beef) and queijo coalho (a firm, slightly squeaky cheese) to shine. Carne seca contributes a deeply savory and salty umami flavor, often with subtle hints of spice depending on the preparation. Queijo coalho provides a contrasting milky, slightly tangy, and salty element, contributing a pleasant chewiness. The overall flavor profile is savory, slightly salty, and balanced, with textural complexity.
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Tapioca Hydration
Ensure the tapioca goma is properly hydrated. It should be slightly moist but not wet, creating a cohesive crepe when cooked.
Carne Seca Preparation
Soak the carne seca to remove excess salt, then shred or dice it finely. Season it to your preference with spices like cumin, coriander, or paprika.
Queijo Coalho Grilling
Lightly grill the queijo coalho before adding it to the tapioca for a slightly melted and smoky flavor.
Cooking Technique
Cook the tapioca over medium heat in a non-stick skillet until it forms a cohesive crepe. Avoid overcrowding the pan.
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