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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb		530.4012	0.0	104.5842	12.1947
pork	8	ounces		852.768	0.0	31.5479	79.5388
onion	4			256.0	59.776	7.04	0.64
cassava meal	8	cups		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.