🥟 Brazilian-Style Yuca Croquettes with Shredded Beef – A Crispy & Creamy Delight
Discover the rich and comforting flavors of Brazil with these Yuca (Cassava) Croquettes filled with Shredded Beef Jerky. A crunchy, golden exterior hides a creamy dough made with cassava and a savory filling of seasoned carne-seca (Brazilian-style dried beef). Perfect as party snacks or appetizers for any occasion!
🧾 Ingredients
For the Dough:
- 2 tablespoons unsalted margarine or butter
- 1 beef bouillon cube
- 2 cups (480 ml) whole milk
- 1½ cups cooked and mashed cassava (yuca or manioc)
- 1½ cups rice flour or mashed rice cereal
- Salt and black pepper to taste
For the Filling:
- 300g dried beef (carne-seca), soaked and shredded
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Fresh parsley or green onion, chopped (to taste)
- Salt and black pepper to taste
For Frying:
- 2 eggs, lightly beaten
- Breadcrumbs for coating
- Oil for deep-frying
👩‍🍳 Instructions
1. Prepare the Dried Beef:
Soak the dried beef in cold water for 24 hours, changing the water at least three times to remove excess salt.
Drain, add fresh water, and cook in a pressure cooker for 20 minutes or until tender. Let it cool and shred finely.
2. Make the Filling:
In a skillet, heat a little oil and sauté the chopped onion and garlic until golden.
Add the shredded beef and cook for 5 minutes, stirring well.
Remove from heat, add chopped parsley or green onions, and season with salt and pepper. Set aside to cool.
3. Prepare the Dough:
Blend the cooked yuca, milk, margarine, rice flour, and bouillon cube in a blender or food processor until smooth.
Transfer to a saucepan and cook over medium heat, stirring constantly until the dough thickens and pulls away from the sides of the pan (about 5–7 minutes).
Season with salt and pepper, then allow to cool completely.
4. Shape the Croquettes:
Take small portions of the dough and flatten them in your hand.
Add a spoonful of the beef filling in the center, then seal and shape into a traditional “coxinha” (drumstick) or ball shape.
5. Coat and Fry:
Dip each croquette in the beaten egg, then roll in breadcrumbs to coat evenly.
Heat oil in a deep pan and fry in small batches until golden brown. Drain on paper towels and serve hot.
đź’ˇ Pro Chef Tips
- Time Saver: You can prepare the dough and filling a day in advance and refrigerate them.
- Freezer Friendly: These croquettes freeze well before frying—just thaw slightly before cooking.
- Add Cheese: A cube of cream cheese or mozzarella inside the filling adds a delightful surprise.
📌 Why You’ll Love This Recipe
This twist on the classic Brazilian coxinha brings a richer flavor thanks to the yuca dough, while the carne-seca provides a savory punch that’s authentically South American. It’s gluten-free friendly (when using rice flour) and incredibly satisfying—perfect for food lovers looking to explore international street food at home.
