Do you know Brazilian pamonha? This savory pamonha with jerked beef and cheese is delicious, and I'll show you two different ways to make it. The traditional way using corn husks and the more practical option in the oven. Let's learn how to cook it!
Prep Time1 hourhr10 minutesmins
Cook Time50 minutesmins
Total Time2 hourshrs
Servings: 14pamonhas
Calories: 292kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Blender
Stove
Ingredients
10ears ofCorn
1cup ofWaterapprox. 8.1 fl oz (240 mL)
6tbsp ofLard4.2 oz (120 g)
1tbsp ofSalt0.5 oz (15 g)
14.1oz ofJerked Beef(400 g)
10.6oz ofBrazilian Minas Cheese(300 g)
Instructions
Cut the base of the corn so that you can easily remove the husks while keeping them intact.
Also, remove the corn silks.
Select the larger husks and place them in a deep pan with plenty of boiling water to soften them, making it easier to wrap the pamonha.
Leave the husks in the boiling water for about 2-3 minutes.
Then, remove them from the water and let them drain.
With a knife, cut the corn kernels very close to the cob.
Place half of the corn and half of the water in a blender and blend well.
(Watch out, as you may need to use more water to blend, depending on the size of your corn and the power of your blender).
It should become a thick batter and not too liquid.
Transfer the blended corn to a bowl.
Repeat the same process with the remaining corn and add it to the bowl.
Heat the lard on the stove.
Pour it over the corn and mix well.
Now, season with salt and add the shredded beef.
Mix well.
Assembly
Take a husk and fold it in half.
Fold the pointed end of the husk upwards, forming a sort of cup; make sure it is well closed.
Using a ladle, start filling the cup with the corn batter.
When there are about 0.8 inch (2cm) left to fill the entire cup, place a piece of standard Minas cheese, take another husk, and place it in the opposite direction (upside down).
Carefully roll the husk around the pamonha, and then fold the pointed end of the husk downwards.
Tie the pamonhas with twine, elastic, or even the husk itself.
I made 8 units with husks, and I'll explain how to do the rest in the oven.
Heat the water you used to boil the husks again, and when it boils, add all the pamonhas at once.
Let them cook for 50 minutes.
In the Oven
Mix the grated cheese into the corn batter.
Transfer the batter to a buttered baking dish.
Bake in a preheated oven at 392°F (200ºC) for about 35-40 minutes.