Entrevero Gaúcho

• •300 g Beef (cubed)
• •300 g Chicken (cubed)
• •300 g Pork (cubed)
• •200 g Chicken hearts
• •100 g Bacon (chopped)
• •100 Calabresa sausage (sliced)
• •500 g Cooked and peeled pinhão (pine nuts)
• •1 piece Carrot (sliced)
• •3 pieces Bell peppers (different colors, cubed)
• •2 pieces Onions (chopped)
• •2 pieces Tomatoes (diced)
• •300 g Cooked yuca (mandioca) (cubed)
• •to taste Salt
• •to taste Pepper
• •to taste Fresh parsley (chopped)
• •to taste Green onions (chopped)

Instructions

1. 1

   Prepare all ingredients: cube beef, chicken, and pork; slice calabresa sausage; chop bacon; slice carrots; cube bell peppers; chop onions; dice tomatoes; cube cooked yuca; chop parsley and green onions.

2. 2

   Heat a large, heavy skillet or wok over high heat until very hot. Add the chopped bacon and render until crispy and it releases its fat.

3. 3

   Add the chicken hearts to the pan and sear for 2-3 minutes. Then add the sliced calabresa sausage, pork, chicken, and finally the beef. Sear all the meats until beautifully browned on all sides.

4. 4

   Add the bell peppers, sliced carrots, and chopped onions to the pan. Sauté until they are golden and soft, about 5-7 minutes. Stir in the diced tomatoes.

5. 5

   Add the pre-cooked pinhão, fresh parsley, and green onions. Stir well and let the flavors meld together for a few minutes.

6. 6

   Gently fold in the cooked and cubed yuca. Continue to cook for another 2-3 minutes, stirring occasionally, until the yuca is heated through and incorporated into the dish.

7. 7

   Taste the dish and season with salt and pepper as needed, remembering that the bacon and sausage already add significant saltiness. Serve hot, traditionally with white rice.

Chef's Tips

• 💡Watch the Salt: Be cautious when adding salt. The bacon and calabresa sausage contribute a lot of salt to the dish, so always taste before adding more.
• 💡Pinhão Secret: While fresh pinhão is best, canned or vacuum-sealed versions can be used if fresh is unavailable. Ensure they are pre-cooked and peeled.
• 💡Serving Suggestion: For an authentic touch, garnish your Entrevero Gaúcho with seasonal citrus slices like tangerine (bergamota) or orange.