Carne de sol (Spanish for "meat of the sun") is a dish from Northeastern Brazil. It consists of heavily saltedbeef, which is exposed to the sun for one or two days to cure. ... Salting is the preparation of food with salt. ... Beef is meat obtained from a bovine. ... Curing - Wikipedia /**/ @import /skins-1. ...
Carne de sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as paçoca. Hamburgers often contain lettuce, onions, and other toppings, as shown here. ...
Its origin is attributed to the Sertanejos (people who live in the hinterland), who developed the recipe to preserve meat. Today, the dish can be found in almost all the states of the northeast region of Brazil, and in restaurants all across the country.
Pulpa triturada decarnes, ovina, bobina, ave o pescado y que en su preparación se le pueden agregar condimentos diferentes además de otros ingredientes que ayuden a enriquecer su sabor.
Distintas preparaciones de masa a la que se le agregan o bien un relleno como en el caso de las empanadas, pasteles o empanadón, o bien se le agrega un ingrediente especial que logra resaltar más su sabor.
Es un plato que gusta a todos, fácil de hacer, que acepta cualquier combinación y es un plato muy favorecedor para los días de mucho frío.
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