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Pumpkin Escondidinho with Shredded Beef
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
40 min(s)
4 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Armadillo beef cut into medium cubes500 g
- Roasted Cabotia Pumpkin Puree3 cup
- medium chopped onion1 unit(s)
- Minced garlic1 tablespoon
- Sweet paprika1 dessert spoon
- Olive oil1 tablespoon
- Chopped green seasoning1 tablespoon
- Sea salt to taste
- Ground black pepper to taste
- Chia to taste
- In a pressure cooker with oil, brown the garlic and onion.
- Add the paprika, meat, salt and pepper and mix.
- Add 500ml of hot water and close the pressure cooker.
- Once the pressure cooker is under pressure, let it cook for 30 minutes or until the meat is shredding.
- Season the pumpkin puree with salt and pepper and set aside.
- Shred the meat in the pan, adjust the salt and finish with the green seasoning.
- Assemble the escondidinho placing the shredded meat on the bottom, the pumpkin puree on top and sprinkle the chia on top.
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