Brazilian recipe
Shredded dried beef stuffed pumpkin with creamy filling (Carne seca na moranga)
Learn how to make carne seca na moranga, a traditional Brazilian dish with a creamy filling that is easy to prepare and ideal for special meals.
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Ingredients
1 kilo cooked dried beef, shredded and with the fat removed
2 cloves garlic, chopped
1 carton cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium moranga pumpkin, cleaned and seeded
1 cup requeijão cremoso
Chopped parsley and scallions to taste
4 tablespoons olive oil
1 onion, grated
2 cloves garlic, chopped
1 carton cream
Salt and black pepper to taste
1 carton tomato pulp
1 medium moranga pumpkin, cleaned and seeded
1 cup requeijão cremoso
Chopped parsley and scallions to taste
4 tablespoons olive oil
1 onion, grated
Where to find ingredients
Look for the ingredients in the fresh produce section, the deli for grated or shredded beef, and the dairy aisle for cream, requeijão, and sour cream substitutes if needed. The tomato pulp, olive oil, garlic, onions, and herbs are usually easy to find at any supermarket or local market.
Preparation method
- Cut a small lid in the top of the moranga and remove the seeds with a spoon
- Wash the moranga and the lid well
- In a large pot, bring water to a boil
- Without touching the water, set the moranga upside down over the pot to steam until soft, about 30 minutes
- Do the same with the lid
- Remove the moranga from the steam and let it cool slightly
- Set aside
- In a pan, heat the olive oil and sauté the garlic and onion until golden
- Add the tomato pulp, salt, pepper, and chopped parsley and scallions
- Mix well and add the shredded dried beef
- Cook for a few minutes to blend the flavors
- Stir in the cream and half of the requeijão
- Mix until you get a creamy, smooth filling
- Carefully spread the other half of the requeijão inside the reserved moranga
- Fill the moranga with the beef and sauce mixture
- Garnish with chopped parsley and scallions on top
- Transfer the stuffed moranga to a preheated oven at 180°C for about 20 minutes, or until heated through and lightly gratinated
- Serve immediately, with white rice or salad
Observations
Carne seca na moranga is a Brazilian dish that pairs the sweetness of pumpkin with the bold flavor of shredded beef. It is ideal for anyone looking for a practical recipe, with a creamy filling made from simple, flavorful ingredients. The process involves steaming the moranga until softened, preparing a seasoned filling, and finally baking or serving the stuffed pumpkin. This recipe is perfect for family meals or special occasions, bringing together flavors that please everyone.
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