Pacoca

Soak the meat in water to remove excess salt, preferably overnight

Fry the meat and cut it into pieces

Blend the meat together with the onions

Place the oil or butter in a pan over medium heat, let it melt or warm up, then add the cooked meat and onions

Fry well, stirring constantly

Add the cassava flour

Mix well and let it cook until it reaches a golden-brown color and is slightly dry

Yield: 4 to 6 servings

Note: The true Pacoca is made with a pilon, by grinding the meat together with the cassava flour.