Minced Beef and Cassava Coxinha is a beloved Brazilian delicacy that captures the essence of the country’s rich street food culture with its crispy exterior and sumptuous savory filling. The name “coxinha,” which means “little thigh” in Portuguese, reflects the teardrop shape of these golden, hand-formed treats. Traditionally filled with shredded chicken, this version elevates the dish by incorporating minced beef, bringing its own depth of flavor to the heart of this indulgent snack. Paired with cassava, a staple ingredient in Brazilian cuisine, this recipe bridges the gap between tradition and creativity, offering a unique twist to a classic favorite.
Coxinha’s origins are steeped in folklore. It’s said that the dish was first crafted as a solution to a culinary dilemma in Brazil’s Imperial days. Popular legend tells the story of a royal family who requested chicken thighs but only had access to less desirable chicken parts. The palace chef created a dough from flour and butter, filled it with finely shredded chicken, and shaped it to resemble a drumstick. The invention was a hit—and the coxinha was born. Over generations, this recipe trickled from royal feast tables to street vendors, morphing into an icon of everyday Brazilian dining.
Cassava, also known as manioc or yuca, plays a central role in this recipe, replacing the more conventional wheat flour-based dough. Cassava is a root vegetable widely cultivated and cherished in Brazil for its versatility, mild flavor, and velvety texture. By using mashed cassava as a base for the dough, this coxinha boasts an earthy undertone that harmonizes beautifully with the rich, spiced minced beef filling. Cassava not only enhances the flavor but also provides a gluten-free alternative, making this dish inclusive and accessible to a broader audience.
The filling—minced beef cooked with onions, garlic, and the warm, piquant notes of cumin—adds a hearty richness to the coxinha. The beef is perfectly seasoned and sautéed until lightly caramelized, creating a robust and flavorful core. This shift from the usual chicken filling demonstrates how the dish can be endlessly adapted, showcasing the versatility of coxinha. The filling options are as diverse as Brazil’s culinary landscape itself—an expression of ingenuity and resourcefulness.
One of the highlights of this recipe is its crisp, golden crust. Each coxinha is delicately breaded in a coating of beaten eggs and breadcrumbs, then fried to perfection until it achieves its signature crunch. The result is a delightful textural contrast: a crisp shell giving way to the soft, creamy cassava dough and the juicy, spiced beef filling. It’s this intricate layering of textures and flavors that makes the coxinha such a satisfying and addictive snack.
Though traditionally served as a snack or street food, coxinhas also double as delightful appetizers for parties and events. They pair perfectly with dipping sauces like mayonnaise, ketchup, or spicy chili-based condiments, offering the freedom to match them to your palate.
Incorporating the essence of Brazil’s culinary heritage, Minced Beef and Cassava Coxinha is a culinary celebration. Each bite evokes the vibrancy and soul of Brazilian street food while showcasing the adaptability of traditional ingredients. Whether enjoyed fresh out of the fryer at a bustling market stall or lovingly prepared in your kitchen, this dish is an irresistible treat for any occasion.
Minced Beef and Cassava Coxinha
Ingredients
Filling
2 cups ground beef (minced beef) - Choose grass-fed for richer flavor
1 medium onion - finely chopped
2 cloves garlic - minced
1 teaspoon cumin - ground
1 tablespoon olive oil
Dough
- 500 grams cassava - boiled and mashed
50 grams butter - unsalted
1 cup all purpose flour (plain flour Australia and UK) - plus extra for dusting
2 unit eggs - lightly beaten
1 cup breadcrumbs
500 milliliters vegetable oil - for frying
Instructions
- Preparing the Filling: Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cumin, and stir until fragrant. Introduce the minced beef, stirring occasionally, until it's browned, around 7-10 minutes. Season with salt and pepper to taste, then set aside to cool.
- Making the Dough: In a large pot, combine the mashed cassava and butter, and heat over low flame until smooth. Gradually stir in the flour, mixing continuously until a smooth dough forms. Season the dough with a pinch of salt and let it cool slightly.
- Forming the Coxinhas: Flour your hands and take a small amount of dough, roll it into a ball, and flatten it into an oval shape in your palm. Place a spoonful of cooled filling into the center and fold the dough over to form a teardrop shape. Pinch the edges to seal.
- Breading and Frying: Dip each coxinha in the beaten eggs and then coat with breadcrumbs. In a deep pan, heat vegetable oil to 180°C (350°F).Fry the coxinhas until golden brown, approximately 5-7 minutes, ensuring they are cooked evenly.
