Celebrated on April 21, Tiradentes Day invites you to revisit traditions that are part of Brazil’s history — and Minas Gerais cuisine occupies a special place in this scenario. With striking flavors, uncomplicated preparation and that touch of affection typical of family recipes, Minas Gerais cuisine conquers with its simplicity and flavor.

Below, check out 5 recipes from Minas Gerais cuisine that show how it is possible to bring dishes full of identity to the table without any hassle!

1. Bogged Cow

Ingredients

• 1 kg of beef rib cut into pieces
• 500 g of cassava, peeled and cut into cubes
• 3 crushed garlic cloves
• 1 chopped onion
• 2 chopped tomatoes
• 2 tablespoons of olive oil
• 2 teacups of water
• Salt and ground black pepper to taste
• Chopped green chili to finish

Preparation mode

In a pan, heat the olive oil over medium heat and brown the ribs until well-sealed. Add the garlic and onion and sauté until soft. Add the tomatoes and cook until they start to break down. Add the water, cover the pan and cook over medium heat until the meat starts to become tender. Add the cassava and cook until it is very soft and the broth thickens naturally. Season with salt and black pepper and cook for a few more minutes over low heat to incorporate the flavors. Finish with green scent and serve immediately.

Ingredients

• 1 kg of chicken in pieces
• 500 g the okra cut into slices
• 3 crushed garlic cloves
• 1 chopped onion
• 2 chopped tomatoes
• 2 tablespoons of olive oil
• 1 cup of water
• Salt and ground black pepper to taste

Preparation mode

In a pan, heat the olive oil over medium heat and brown the chicken until well-sealed. Add the garlic and onion and sauté until soft. Add the tomatoes and cook until they start to break down. Add the water, cover the pan and cook over medium heat until the chicken is tender. In another pan, heat the okra over medium heat until the “drool” reduces. Add the okra to the chicken, season with salt and black pepper. Mix and cook for a few more minutes over low heat. Serve then.

3. Bean tutu

Ingredients

• 2 cups of cooked carioca beans with broth
• 1/2 cup of flour cassava
• 1/2 cup diced bacon
• 1 pepperoni sausage cut into slices
• 2 crushed garlic cloves
• 1 chopped onion
• 2 tablespoons of olive oil
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a pan, heat the olive oil over medium heat and brown the bacon and pepperoni sausage. Add the garlic and onion and sauté until golden. Add the carioca beans with the broth and cook over medium heat until it boils. Add the cassava flour little by little, stirring constantly, until it forms a thick cream. Cook over low heat for a few minutes, stirring to avoid sticking. Season with salt and black pepper. Finish with the green scent and serve immediately.

4. Tropeiro beans

Ingredients

• 2 cups cooked and drained pinto beans
• 200 g Calabrian sausage, cut into cubes
• 150 g bacon cut into cubes
• 2 eggs
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1 cup cassava flour
• 1 cup of tea cabbage-sliced ​​butter
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a large pan, heat the olive oil over medium heat. Add the bacon and fry until golden and rendering the fat. Add the pepperoni sausage and sauté until golden. Add the onion and sauté until transparent. Add the garlic and sauté quickly until it releases its aroma. Move the ingredients to one side of the pan and crack the eggs directly into the pan. Stir until cooked and slightly creamy. Add the cooked carioca beans and mix gently so as not to crush the grains. Add the cassava flour little by little, until you reach the desired texture. Add the kale and mix over low heat just until slightly wilted. Season with salt and black pepper and finish with the green scent. Serve then.

Ingredients

• 2 cups of canjiquinha tea (quirera de corn)
• 500 g minced pork ribs
• Juice of 1 lemon
• 3 cloves of garlic, chopped
• 1 chopped onion
• 2 tablespoons of oil or lard
• 1 chopped tomato
• Chopped green chilli, salt and ground black pepper to taste
• 1 bay leaf
• 1.5 l of hot water
• Water for soaking

Preparation mode

Wash the hominy well and leave it to soak in a container of water for about 30 minutes. In a container, season the meat with lemon juice, garlic, salt and black pepper. Let it rest for at least 20 minutes to take on flavor. In a pressure cooker, heat the oil over medium heat and brown the ribs until slightly crispy. Add the onion and tomato and sauté until soft. Add the drained hominy, bay leaf and hot water. Mix well. Cover the pan and cook for about 15 to 20 minutes after coming to pressure. Finish with green scent and serve very hot.