Tapioca Recheada
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The Tale of Tapioca Recheada
Story updated
Tapioca recheada is built on cassava starch, an Indigenous Brazilian staple used for millennia, griddled into a thin crepe-like base. Originally a simple Northeastern preparation, it's evolved into a popular modern street food filled with sweet or savory ingredients across Brazil.
Ingredients
Scale:· 4 servings
- 2 cups granulated tapioca (tapioca pearls/starch, hydrated)
- 1 cup shredded cheese
- 1/2 cup diced ham
- Butter, for the pan
- Salt, to taste
Instructions
- 1Sift the hydrated tapioca granules through a fine strainer to remove clumps.
- 2Heat a nonstick skillet over medium heat and lightly grease with butter.
- 3Sprinkle an even layer of tapioca into the skillet, pressing gently so it holds together like a crepe.
- 4Cook for 1-2 minutes until the tapioca sets and turns translucent, then flip.
- 5Sprinkle cheese and ham over one half of the tapioca and fold over once the cheese begins to melt.
- 6Cook another minute, then slide onto a plate and serve warm.
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