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Churrasco Steak from Brazil

medium rare churrasco steak sliced thin and garnished with rosemary

In some parts of the world, such as Argentina and Uruguay, the word “churrasco” refers to virtually any boneless cut of beef that has been sliced thin and grilled. Churrasco steak, then, would be somewhat redundant. In Brazil, however, churrasco is simply a word for “barbecue,” and it may refer to any number of ingredients cooked on skewers over the grill. Today, we will be cooking a skirt steak the churrasco way, finished with a pat of savory garlic and herb butter or the traditional chimichurri drizzle. 

What is Skirt Steak?

Skirt steak is a long, thin cut of meat derived from the plate of the cow. This is a section in the middle of the flank and the brisket, near the cow’s underside. Skirt steak is flavorful, but can easily become tough if not cooked right. It does best with high-temp, fast cooking and ample time to rest. Luckily, this is exactly what we will be doing with our churrasco steak. 

If you are buying your churrasco steak from a butcher, ask for the “inner” skirt cut. The outer skirt steak is fine, but it is slightly larger and has a tough membrane that will need to be removed. May as well save yourself that step with the inner cut.

diagram of cow with cuts of beef, highlighting plate where skirt steak is found

Skirt Steak Substitutes

If you do not have or do not want to use the skirt cut of beef, there are a few alternatives that you can use for your churrasco steak. Flank steak would be great, as would flatiron steak. Flatiron steak is more tender than either skirt or flank steak, thanks to a good marbling of fat. It does lack the depth of flavor found in flank and skirt steaks, however. 

The best alternative to skirt steak is a flap steak. It is thin and chewy, similar to the plate cut, and cooks beautifully over high heat. Purchase a premium sirloin flap  from our online store and get it delivered right to your door in time for your next cookout. 

Churrasco Steak Marinade

Whatever cut of beef you choose, we recommend marinating it beforehand for 30 minutes to one hour. A marinade helps tenderize the meat while adding a punch of flavor at the same time. It has also been shown to significantly reduce the formation of substances known as Heterocyclic Amines, or HCAs. These are potentially cancer-causing compounds that form when meat is cooked over high heat. A 30 minute marinade is all that is needed to remove up to 99% of HCAs! 

Marinades are generally either acidic or enzymatic. Acidic recipes incorporate oil, vinegar, citrus, and sugars; enzymatic recipes call for yogurt and fruits like papaya and pineapple. Our marinade today is of the acidic variety. 

Skewers for Churrasco Style Skirt Steak

You do not have to use skewers to cook your churrasco steak. However, they do come in handy if you are cooking a large amount of meat at once or you want the convenience and fun of a hand-held option. You will need to prepare the steaks slightly differently, however.

To cook churrasco steak using metal or bamboo skewers:

  1. Slice the steak along the grain in 2 or 3 segments. Then, rotate the steaks and cut each segment into thin strips (around 3 inches across) against the grain. Marinate the strips for 30 minutes using the recipe below. 
  2. When you’re ready to grill, thread the strips onto your skewers (Depending on the type of skewer, you may be able to thread more than one strip at a time.) 
  3. Preheat your grill to high heat while you thread. Cook your churrasco steak skewers for 2 minutes per side, or until the internal temp has reached 130 degrees (medium rare). Rest for five minutes, then enjoy! 

Churrasco Steak Recipe


For the marinade:
2 oz extra virgin olive oil
⅓ cup fresh lime juice
2 tbsp soy sauce
1 tbsp minced garlic
2 tsp ground cumin
2 tbsp honey or brown sugar
½ tbsp salt
Freshly ground black pepper

For the Churrasco Steak:
2 lbs inner cut skirt steak


  1. Put your churrasco steak in a shallow dish or gallon freezer bag. Whisk together the marinade ingredients and pour over the steak, being sure to cover fully. Marinate for 30 minutes or up to an hour (do not refrigerate).
  2. Heat your grill to high (500 degrees, if possible). Clean the grates thoroughly and grease them using tongs and a paper towel soaked in a little vegetable oil. 
  3. Remove the steak from the marinade. Sear on each side for 3 minutes, or until the internal temperature reaches 130 degrees (medium rare). 
  4. Let the churrasco steak rest for 5 minutes, then slice it against the grain. 
  5. Finish your steak with a pat of garlic herb butter or chimichurri sauce.  

Serve with a side of Brazilian rice or steakhouse crispy brussels sprouts.

More Great Brazilian Recipes to Try:


Arroz Carreteiro (Brazilian Rice Made with Leftovers)

Pot of arroz carreitero, long grain Brazilian rice with leftover barbecue meats

Barbecue season is in full swing, which means many of us have a fridge full of odds and ends of charred, smoky meats. Nobody wants to waste them, but it can be difficult to put together another meal from a few ribs and two remaining sausages. Enter arroz carreteiro, a flavorful Brazilian rice designed to incorporate those miscellaneous leftovers into one delicious, filling dish. 

Where Does Arroz Carreteiro Come From?

Arroz carreteiro translates to “waggoner’s rice.” Like many of Brazil’s hearty stews and one-pot meals, this recipe originated with the gauchos of Southern Brazil. The country’s famous cattlemen were in need of quick and easy nourishment while traveling long distances. Like feiijao tropeiro and other dishes, arroz carreteiro frequently included non-perishable ingredients, like dried beef and cassava flour. 

Today, arroz carreteiro is often eaten after a weekend of churrasco. Leftover cuts of meat and veggies are tossed in with perfect long-grain rice and topped with eggs, grated parmesan cheese, and parsley. 

Do You Have to Use Leftover Meat for Arroz Carreteiro?

Of course not! The point of waggoner’s rice is largely to use up leftovers, but that doesn’t have to include meat. You can omit the barbecue leftovers in favor of other things you have in the fridge, like boiled eggs or roasted vegetables. Or, cook fresh portions of meat and add them in the same way you would the leftover meat (see instructions below). 

What Kind of Rice Do I Need for Arroz Carreteiro?

In general, Brazilians prefer long grain white rice (jasmine, basmati, etc.). The reason for this is that the rice grains do not stick together. This allows the individual grains to be coated with flavors and has a less glutinous mouth feel. 

You can use short grain rice if that is what you have, but be sure to rinse it several times to avoid it becoming too mushy as it cooks down. You will also need to slightly reduce the amount of liquid to account for the added moisture from rinsing. Dry rice should have a ratio of 1 cup of rice to 1.5 cups of liquid. Rinsed rice will need 1.25 cups of liquid for every one cup of rice. 

Our arroz carreitero will need more water because we will be using more than just rice. We will simmer it a little longer to allow all the liquid to be absorbed. 

Tips for Perfect Brazilian Rice

In addition to the right amount of liquid and the correct grain of rice, use the following tips to ensure the perfect rice for your arroz carreteiro:

  1. Use a large enough pot. Use a 2 quart stock pot for one cup of rice. Size up when cooking more. 
  2. Keep the heat at a simmer. Once you’ve reached the initial boil, reduce the heat to a gentle simmer; you don’t want to boil the mixture for a prolonged amount of time, since it will reduce the liquid too quickly and undercook the rice. 
  3. Don’t Remove the Lid. When your rice has around ten minutes left to cook, avoid removing the lid, if possible. Steam is important in cooking perfect arroz branco, and you don’t want to let any escape until it is done. A glass lid can be handy for this process so you can keep an eye on the rice without removing the lid. 

Arroz Carreteiro Recipe (Brazilian Rice with Leftover Barbecue)


1 cup long grain white rice
2 cups of leftover barbecue meat, shredded and/or cubed
2.5 cups water
½ yellow onion, chopped
½ red bell pepper, chopped
1 hot pepper, such as jalapeno or serrano, minced
2 cloves garlic, minced
2 hard boiled eggs
2 tbsp chopped fresh parsley
Extra virgin olive oil
Freshly ground black pepper
1 tsp paprika (not smoked)
Grated parmesan cheese
Salt to taste


  1. Heat a large pot or deep skillet over medium heat.
  2. Add a drizzle of olive oil, and add in your chopped onion and peppers. Cook for 2-3 minutes, until tender.
  3. Add in the garlic and cook for a further thirty seconds, just until fragrant.
  4. Add in the barbecue meat, paprika, black pepper, and salt (we used 2 tsp). 
  5. Pour in the rice and add the water. Stir to mix.
  6. Bring the mixture to a boil then reduce to medium-low heat.
  7. Cover the pot partly with the lid, don’t seal it yet. 
  8. Cook the arroz carreteiro for about 25 minutes, until most of the liquid has been absorbed.
  9. When you don’t see any more liquid, turn the heat off and cover the rice completely with the lid. Let the steam work its magic for ten more minutes. 
  10. Top the arroz with the chopped parsley and boiled egg. Add a generous amount of parmesan cheese on top, and serve piping hot. 


More Delicious Brazilian Recipes to Try:


Grilled Chicken Hearts (Coração de Galinha)

grilled chicken hearts on skewers over a piece of lettuce

Skewered and grilled chicken hearts are a Brazilian barbecue staple, and for good reason. They are cheap, delicious, and easy to make; not only that, they are perfectly bite-sized! Chicken hearts are not quite as popular in the US, but they are still easy enough to find at the supermarket. Surprise the guests at your next get-together with these tasty chicken heart kabobs and a few of our other go-to Brazilian cookout recipes

What Do Chicken Hearts Taste Like?

Chicken hearts taste much like dark meat, but with a slightly metallic, gamey flavor. They have a satisfying, chewy texture when grilled. The taste is noticeable but not overpowering. This makes chicken hearts highly customizable; the bite-sized morsels lend themselves to all sorts of marinades and seasonings. That being said, Brazilians tend to favor simplicity when it comes to their churrasco: rock salt and nothing more is the preferred seasoning for grilled chicken hearts and other barbecued meats. 

Are Chicken Hearts Good for You?

Yes! Chicken hearts are high in protein and chock full of vitamins and minerals, including zinc, iron, folate, and B6. A single 3.5 oz serving also contains more than 300% of your daily vitamin B12!

Like other organ meats, chicken hearts do contain higher levels of cholesterol. However, research has not shown any appreciable link to dietary cholesterol and blood cholesterol levels. You may wish to avoid them anyway if you are concerned about your cholesterol, or you can consult with your healthcare provider. 

Likewise, if you have gout, it is not recommended to consume chicken hearts. Organ meats are high in a compound called “purines.” When the body breaks down purines, uric acid levels in the body are increased, which can cause or worsen gout. 

Overall, however, chicken hearts are highly nutritious. Not only are they good for you, they are good for the environment! Consuming all parts of an animal reduces food waste, which is an important step in the fight against climate change. 

How to Prepare Chicken Hearts

You can cook chicken hearts a number of ways, including pan frying, stewing, and braising; but our favorite method is skewered and over the grill. 

You can find chicken hearts in most grocery stores in the butcher section. If you don’t see them in the case, ask the butcher if they have any available. In some cases, they keep them in the back for on-demand orders. 

Chicken hearts don’t need much prep, but you may want to trim them a little if you notice any extra fat or blood vessels (don’t be too squeamish!). Season your chicken hearts all over with rock salt or kosher salt (about 2 tsp of salt per pound of hearts will do). 

Preheat your grill to medium-high heat. Make sure it is very clean and run a paper towel soaked with vegetable oil over the grates so the hearts don’t stick. 

Skewer your chicken hearts on wooden, bamboo, or metal skewers. If you are using wooden or bamboo skewers, be sure to soak them beforehand to avoid burning.

When the grill is hot, place the chicken hearts over the direct heat and cook them for about ten minutes, flipping them halfway. Then move the skewers to indirect heat and continue cooking for another  fifteen minutes, or until they reach an internal temperature of 165 degrees.

Cooking times will vary depending on the size of your chicken hearts and the type of grill you are using. Check frequently for doneness to avoid overcooking the hearts. We want a chewy texture, but overdone chicken hearts will progress to a decidedly unpleasant rubbery texture (nada de bom!). 

What to Eat With Grilled Chicken Hearts

Chicken hearts make an excellent appetizer. They also pair nicely with grilled vegetables, fluffy rice, or your favorite maionese


More Great  Brazilian Recipes to Try:

Peri Peri Chicken

peri peri chicken with french fries, rice, and corn

Peri Peri is a Portuguese condiment that is used to season a variety of dishes. It features as a key ingredient in today’s recipe, which is marinated in a flavorful combination of peri peri, paprika, garlic, and lemon, then seared to perfection on the grill. Peri Peri chicken can also be made by pan searing or even baked, if you prefer. The results are always spiced, tangy and delicious. 

Where Does Peri Peri Chicken Come From?

Peri peri sauce was introduced to South Africans by Portuguese traders, possibly as early as the 16th century. The primary ingredient, the malagueta chili pepper, was sourced from the then-Portuguese colony of Brazil. 

The name “peri peri” is, nonetheless, African in origin. “Pilipili” is Swahili for chili pepper; the name peri peri is specific to the malagueta pepper, which is alternatively known as piri piri in other parts of Southern Africa. 

Today, peri peri chicken is an extremely popular dish in both South America, Portugal, and Southern Africa. Peri peri on its own also acts as a dipping sauce used in much the same way as ketchup or bbq sauce. 

What Does Peri Peri Sauce for Chicken Taste Like?

Peri peri hot sauce has a unique flavor, thanks to the combination of heat, citrus, and garlic. Malagueta peppers themselves have a similar look and taste as thai chilis, or bird’s eye peppers. Malaguetas have a higher heat index, similar to other tabasco peppers. Peri peri hot sauce blends the peppers with ginger, lime juice, garlic, and sugar. The resulting taste is tangy with a hint of sweetness, plenty of fire, and a touch of earthiness from the ginger root. 

What Type of Chicken to Use for Peri Peri Chicken?

The traditional peri peri chicken calls for a whole chicken, bones, skin and all. The chicken is spatchcocked, smothered in zesty peri peri marinade, and grilled over high heat to sear in the juices and crispy up the skin.

You can also use chicken quarters or bone-in, skin-on chicken thighs. You will just need to adjust the grilling time for smaller cuts of meat. Of course, you can use chicken breasts as well, but you will have to be more careful not to overcook the meat. 

Related: When Can I Start Grilling?

How Do You Spatchcock a Chicken for Piri Piri?

Spatchcocking offers several benefits when cooking a whole chicken. The meat cooks more evenly, for one, and in less time. It is also easier to season the meat, ensuring the flavorful marinade permeates every spot. 

With a good pair of kitchen shears, spatchcocking couldn’t be simpler. Place a whole chicken breast-side down on a cutting board. Use the shears to cut along one side of the chicken spine, as close to it as you can. Repeat the same process on the other side, and discard the spine (or save if for stock). 

Flip the chicken over so the breast side is up. Press firmly down to flatten the chicken. You will probably hear a little “crack” of the rib bones. A brutal process, sure, but one that guarantees flavor. 

Store Bought vs Homemade Peri Peri Sauce

You can buy bottled peri peri sauce online or in certain specialty stores. But it is so simple to make, you may as well do it yourself! In the States, you probably won’t be able to locate malagueta peppers. That’s okay! Fresnos or red serranos will work well, and they are readily available in most American super markets. 

Peri Peri Chicken Recipe


For the peri peri sauce:
5 Fresno chilis or red Serrano chilis
1 clove of garlic, minced
1 tbsp fresh ginger
2 oz fresh lime juice
2 tsp granulated sugar
Pinch of salt
1 oz olive oil, or more to achieve desired texture

For the Marinade:
2 tbsp peri peri sauce
1 tbsp paprika
¼ cup fresh cilantro, chopped
2 oz extra virgin olive oil
2 tbsp brown sugar
2 cloves garlic, smashed
Zest and juice of two large lemons

For the Chicken:
1 whole chicken (approximately 5 pounds), spatchcocked


  1. Blend all the ingredients for your peri peri in a blender or food processor until smooth. It should have the consistency of tabasco sauce. Add more oil, if needed. 
  2. Whisk together the marinade ingredients in a small bowl. Place the spatchcocked chicken in a glass or porcelain dish and coat all over with the marinade. Cover and refrigerate for at least two hours (preferably overnight). 
  3. Heat a grill over medium high heat. Brush the grates with plenty of vegetable oil or olive oil.
  4. Place the spatchcocked chicken skin side down and sear for five minutes, until the skin is crisp and golden.
  5. Turn the heat down to low. Flip the chicken over and cover the grill. Cook the chicken on low until it has reached an internal temperature of 165 degrees fahrenheit. This will take about 40-45 minutes, but be sure you are checking the temperature throughout the process to avoid overcooking.
  6. Remove the chicken from the grill and slice into pieces for serving. Serve with additional peri peri sauce for dipping, potato salad, and an ear of corn for a perfect barbecue meal. 

More Great Brazilian Recipes to Try:

Lamb Loin Chops Recipe

Pan Seared Lamb Loin with Garlic and Rosemary

lamb loin chops in skillet with garlic and rosemary

The Brazilian Steakhouse tends to be synonymous with one word: beef. From the signature picanha to more mainstream cuts like filet mignon, the churrascaria is a steak-lovers paradise. But Brazilians also enjoy plenty of other types of meat, including lamb. Like Americans, Brazilians often consider lamb to be a meat reserved for special occasions. Today’s recipe for lamb loin chops is ideal for the upcoming Holidays: pain seared with plenty of garlic and rosemary, it is deceptively simple and packed with flavor. 

Lamb Chops vs Lamb Loin Chops

Lamb chops are harvested from the ribs of the lamb. They can be sold separately or in a rack to be carved after cooking. This cut of lamb may also be served “frenched,” with a length of rib bone polished and protruding from the meat to form a handle. Chops presented in this way are sometimes referred to as “lamb lollipops.” They tend to be the most expensive of all the cuts of lamb and are prized for their tenderness and depth of flavor. 

Lamb loin chops, by contrast, are derived from the area just behind the rib cage, between the tenderloin and the flank. Loin chops can be bone-in or boneless and contain a large medallion of the adjacent tenderloin, giving them the appearance of a smaller t-bone steak. They can be slightly tougher than lamb chops since they are leaner. This means their flavor and texture are best at rare or medium rare temperatures. 

What Does Lamb Taste Like?

Lamb has a similar texture to beef, but it has a slightly stronger, gamey flavor. The overall taste of the meat will vary slightly depending on where the lamb was reared and what its diet consisted of. Grass-fed lambs, for example, have a more distinct flavor that is somewhat earthy and smokey. 

Is Lamb Better for You Than Beef?

Like beef, lamb is considered a red meat. As such, it is an excellent source of protein and certain vitamins and minerals, including zinc, selenium, and iron. Lamb may offer additional health benefits compared to beef, especially if it has been grass fed. This diet infuses the meat with beneficial Omega 3 fatty acids, which have been shown to prevent heart disease and aid in bone and joint health. 

Lamb does have higher levels of saturated fat than beef, which means it can be somewhat higher in calories (3 oz of lamb loin has about 282 calories, compared to 3 oz of beef top loin, which has 224). However, the meat generally has less marbling, which means most of the fat is in one area that can be discarded. 

How to Cook Lamb Loin Chops

Lamb loin chops are at their tastiest when cooked rare or medium rare. They do well with almost any cooking method, but especially pan searing and grilling. To get the most out of your loin chops, keep the following tips in mind before you cook them:

  1. Let the chops come to room temperature before cooking. This ensures a more even sear and reduces the chance of overcooking.
  2. Use bone-in chops. While they may not be as convenient to cut or eat as the boneless version, bones in meat act as a temperature insulator. This, again, makes for more even cooking and slows down the cooking process slightly, giving you a little wiggle room for temperature. 
  3. Use a cast iron skillet or dutch oven. These heavy bottomed pans are ideally suited to searing meat, since they maintain a perfectly even temperature and form a beautiful crust. 
  4. Cook in batches. You may be tempted to get all your chops into the pan at once, but you will have a much more difficult time getting that beautiful brown crust to form if the pan is too crowded. Cook your chops in batches to give them enough space to cook evenly and seal in those juices. They need to rest anyway, so don’t rush it!

Lamb Loin Chops Recipe 


3 pounds lamb loin chops (bone in)
Extra virgin olive oil
Freshly ground black pepper
4 tbsp butter, unsalted
6 cloves garlic, smashed*
1/2 tbsp fresh rosemary (or 1/2 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)


  1. Allow your lamb loin chops to come to room temperature (about 20 minutes should do). 
  2. Preheat a cast iron skillet over medium high heat.
  3. Season the lamb loin chops liberally on both sides with salt and black pepper.
  4. Add a drizzle of extra virgin olive oil to the preheated skillet (about a tablespoon). 
  5. Add chops and brown on each side until a golden crust forms. This should take about 3 minutes per side.
  6. Remove the chops to a separate dish and lower the heat of your pan to medium. When the pan has cooled to medium, add the butter, rosemary, thyme, and smashed garlic to the pan. 
  7. Let the butter melt and the garlic become fragrant (don’t let it burn!).
  8. When the butter is melted, add the chops back to the pan and cook them for another 10-15 minutes until the internal temperature is 125** degrees (medium rare). 
  9. Serve with any remaining pan juices and fresh herbs. 

*We recommend smashing or slicing the garlic to infuse its flavor into the butter without burning. If you want to mince your garlic, you will want to add it later in the cooking process (1-3 minutes before chops are done). 

**The USDA recommends cooking lamb to a temperature of at least 145 degrees for food safety. However, most chefs agree that the high heat when searing will eliminate surface bacteria and other worrisome pathogens. This does not apply to ground lamb, of course, which will need to be cooked to an internal temperature of at least 160 degrees to eliminate food borne pathogens on and within the meat. 

Try Your Lamb Loin Chops With These Great Side Dishes:

Premium Lamb Chops Delivered to Your Door

The best tasting meat starts with quality. At Texas de Brazil, we source only the highest rated, USDA choice meats for both our restaurant and our delivery service. Visit Texas de Brazil’s online butcher shop to have premium cuts of lamb, beef, chicken, pork, and sausage delivered right to your door. Go online to select your hand curated grill package, or choose from a la carte options (including our signature spicy rub for picanha). 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)

brazilian shepherd's pie with yuca

Escondidinho is popular all over Brazil as an inexpensive yet tasty comfort dish. It is, essentially, a shepherd’s pie, with a few classic Brazilian twists. The most important difference between shepherd’s pie and escondidinho is the topping: instead of the mashed potato layer of a traditional cottage pie, escondidinho substitutes whipped yuca root (or cassava).  

The meat layer of escondidinho is also subject to variation depending on the region and personal preferences. While traditional shepherd’s pie tends to favor ground beef, pork, or lamb, escondidinho can incorporate a wide array of proteins. 

The original Brazilian shepherd’s pies used dried and salted meat as the bottom layer. Today, escondidinho can be made with whatever meat you choose, from shrimp to beef. We will be using shredded chicken, which pairs beautifully with the sauteed vegetables and creamy yuca topping. It is also a bit lighter than ground beef or pork, but feel free to substitute whichever meat you like. 

What is Yuca?

Yuca, also known as manioc or cassava, is a shrub native to South America. It is cultivated predominantly for its root, which is starchy and a good source of carbohydrates. The root is eaten in much the same way as a potato, usually boiled, baked or fried. Like the potato, a powdered starch is also processed from the root and used in place of wheat flour in many parts of the world, including Brazil. You may also know this flour by the name, “tapioca starch.” 

Can You Make Vegan Escondidinho?

Of course! For the vegan “meat” layer, you could easily substitute some hearty roast vegetables and a nutritious legume, like lentils. This recipe for stewed lentils with eggplant would make a perfect vegan base for your Brazilian shepherd’s pie.

For a vegan version of your whipped yuca, swap out the butter for cashew butter and substitute a nut milk of your choice, preferably plain soy or cashew. 

Mashed Potatoes vs Yuca for Brazilian Shepherd’s Pie

Although the yuca is a decidedly Brazilian component of this dish, you can certainly substitute potatoes if you wish. Many Brazilians also use mashed potatoes for their escondidinho casserole. Yukon gold and russet potatoes make for the creamiest topping, but you can use any potatoes you like. Again, you can keep it dairy free by using cashew butter and milk. Use the same volume of potatoes as you would yuca. 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)


For the Yuca Mash

2 lbs yuca root, peeled and cubed
2 tbsp unsalted butter
1 cup whole milk (you can use skim, if you want)
½ tsp salt
Freshly ground black pepper to taste
1 cup shredded cheddar cheese

For the Chicken

1 small onion, diced
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1 cup chopped collard greens or kale
1 tablespoon tomato paste
½ cup chicken stock
½ cup white wine (not sweet)
1/4 cup shredded carrots
¼ cup sweet green peas
Kosher salt


  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Cook the chicken. Put the chicken breasts in a large stock pot and cover with water completely. Add 2 tsp of salt to the water. Bring to a boil, then reduce to medium. Cover, and simmer until chicken is cooked through (about 20 minutes).
  3. Shred the chicken on a plate with two forks. Set aside. 
  4. In another pot, put your diced yuca root and cover with more salted water. Bring to a boil, then reduce to medium and cook the yuca until fork tender (20-25 minutes).
  5. While the yuca simmers, melt the butter and warm the whole milk in the microwave for about 1 minute. 
  6. When the yuca is finished, pour in the melted butter and warmed milk. Add in your cracked black pepper and whip with a hand mixer until creamy and uniform. Taste for salt and add more if needed. Set your mashed yuca aside. 
  7. Heat a skillet over medium heat. Pour in a drizzle of oil, and add in your diced onion and carrots. Cook until softened, about 2 minutes. 
  8. Now add in the garlic and cook for another thirty seconds until just fragrant. 
  9. Add the shredded chicken, collard greens, and peas to the pot. Mix in the tablespoon of tomato paste. 
  10. Cover with the white wine and chicken stock. 
  11. Simmer your chicken mixture over medium heat until the liquid has mostly evaporated.  Taste for salt and add more as needed.
  12. Layer your chicken mixture in the bottom of a non-stick casserole dish. 
  13. Spread the whipped yuca mash over the top of the chicken. Top with cheese.
  14. Bake your casserole until the cheese is melted and the yuca is golden brown around the edges (40 minutes). 


Other Great Recipes to Try:


Brazilian Pico de Gallo (Vinagrete)

vinagrete Brazilian pico de gallo on checkered napking

While flame-grilled churrasco meats are delicious on their own, Brazilians like to pair them with a variety of sauces and dips. From chimichurri for a perfect flank steak, to a garlicky mayonnaise for veggies and chicken, there are many fresh and delicious options to choose from. One you may not have heard of is vinagrete. Also known as molho campanha, this condiment is similar to Mexican pico de gallo. It makes a refreshing and zesty topping for chicken, fish, and beef dishes. 

Why is Brazilian Salsa Called “Vinagrete”?

In America and many other parts of the world, “vinaigrette” is synonymous with a kind of dressing that incorporates vinegar and oil. This is precisely why Brazilians call their salsa dip “vinagrete.” 

Unlike salsa or pico de gallo, which use lime juice as a binder, Brazilians use white wine vinegar and olive oil. As a rule, Brazilians have a tendency to name their salads based off of the main binding ingredient. For example, “maionese” is a broad category of salads using mayo as the binder. 

Do You Have to Eat Vinagrete With Meat?

Certainly not! In fact, vinagrete is often eaten with crusty french bread or crackers, similar to Italian bruschetta. It is also commonly paired with feijoada, a black bean stew. The stew is traditionally made with a variety of meats, but you can just as easily exclude these in favor of vegan sausages or more vegetables to bulk it out. 

Is Vinagrete Salsa Spicy?

Brazilian pico de gallo uses bell peppers, so it is not spicy at all! If you prefer a little more heat, you can certainly add a teaspoon or two of minced jalapeno or serranos, or a dash of cayenne. Overall, though, the flavors of vinagrete are meant to be mild, zesty, and crisp. It is often thought of as a tomato “coleslaw,” since it is cooling, crunchy, and a little tangy. 

Cilantro vs Parsley for Brazilian Vinagrete

Traditional vinagrete calls for parsley rather than cilantro. Brazilians use parsley in quite a few recipes, since it has a mild yet noticeably herbaceous flavor. But you can certainly substitute the parsley in this recipe for an equal amount of fresh or dried cilantro. 

Brazilian Pico de Gallo Recipe (Vinagrete)


3 large tomatoes
1 large white onion
1 red bell pepper
1 green bell pepper
¼ cup whole green olives (optional)
1 tsp garlic powder
¼ cup chopped fresh parsley (or 1 tablespoon dried)
¼ cup white wine vinegar
⅓ cup extra virgin olive oil
½ tsp salt (or more, to taste)
Freshly ground black pepper


  1. Dice your onion, tomatoes, and peppers and place in a medium bowl. Add in the parsley.
  2. In a separate, smaller bowl, whisk together your white wine vinegar, olive oil, salt, and pepper. 
  3. Drizzle your dressing over the vegetables and stir thoroughly to combine.
  4. Pour in a serving dish and top with fresh parsley and a few whole green olives.
  5. Serve at room temperature or chilled. 


Other Delicious Summer Brazilian Recipes to Try:

Where to Find Churrasco Near You

You can now have premium churrasco meats delivered right to your door. Visit Texas de Brazil’s online Butcher Shop to select your hand-curated box or choose from a la carte options. Or, you can visit one of our 50+ locations nationwide and let our professional gaucho chefs do the cooking for you. 

Brazilian Chicken and Saffron Rice (Galinhada)

Brazilian galinhada made with saffron rice and chicken thighs

Galinhada is a chicken and saffron rice dish from Brazil. This one-pot meal is healthy, delicious, and comes together in less than thirty minutes. Add in the fact that it is gluten-free, and galinhada is sure to become your next go-to meal for a busy weeknight. 

Galinhada comes from the portuguese word “galinha,” which simply means “chicken.” Chicken thighs form the protein of this meal, which is essentially a casserole. Bone-in chicken thighs are seared to crisp the skin, then braised in a fragrant liquid of broth, white wine, saffron, vegetables. Rice is added to the braising liquid and cooks along with the chicken, absorbing the flavorful broth. 

Galinhada Mineira vs Galinhada Goiana

Like many, many dishes in Brazil, there are variations of galinhada depending on which region you are in. The two most prevalent versions are mineira and goiana. The main difference tends to be in the preparation of the chicken. Galinhada mineira uses chunks of chicken, while the goiana recipe calls for whole, bone-in pieces. 

Galinhada goiana also incorporates regional flavors, such as heart of palm, that give it a unique flavor. Today, we are making a mixture of the two recipes. We will be using the traditional mineira ingredients but adding a goiana touch by with whole, bone-in chicken thighs (with the skin).

A Note on Saffron

Saffron is expensive, so you want to get the most flavor and color you can from it. In order to do this, you will need to bloom your saffron in a little hot water for twenty minutes or so before you use it. Simply add your saffron threads to about 2 tablespoons of hot water (hot to the touch, but not boiling). Steep for twenty minutes or until the water takes on a beautiful orange color. 

Many methods for blooming saffron require you to grind the threads beforehand. However, since we are only using a few threads, you can steep them whole and add this liquid to the broth. In the end, your rice will be flavorful and a gorgeous yellow color. 

Saffron Substitutes

If you do not have saffron or do not wish to spend the money on it, turmeric is a worthy substitute. It also has many health benefits, including clinically documented anti-inflammatory properties. The taste is somewhat different, but you will achieve an overall earthy flavor and a comparable yellow color. If you are substituting turmeric in this recipe, use about ¼ to ½ tsp. 

Can I Use Chicken Breast for Galinhada?

Yes, you can use chicken breast or boneless, skinless chicken thighs in this recipe. However, you will want to skip the step where you pan sear the meat to avoid over-cooking. You can also cube the meat beforehand, and your dish will come together even more quickly.

Brazilian Saffron Chicken and Rice (Galinhada)


5 chicken thighs, skin on and bone in
2 cups of short grain rice
½ large yellow onion, diced
3 garlic cloves, minced
1 large bell pepper, diced (you can substitute a jalapeno or two for some heat)
6-7 saffron threads
¾ tsp ground cumin
¾ cup dry white wine
2.5 cups chicken stock
2 teaspoons tomato paste
1 can diced, stewed tomatoes
2 tsp kosher salt
Freshly ground black pepper to taste
½ cup green peas (fresh or frozen)
½ cup fresh or frozen corn
Extra virgin olive oil


  1. Put your saffron threads in two tablespoons of hot water and let them steep. Meanwhile, heat a large saucepan over medium heat. 
  2. Season your chicken thighs with salt, pepper, and a little cumin. 
  3. Add a drizzle of oil to the pot and sear the chicken skin-side down for 2-3 minutes, until golden and crisp. Sear the other side for an additional 2-3 minutes.
  4. Transfer the seared chicken to a plate. In the same pan, add a little more olive oil and cook your diced onion and bell pepper until softened.
  5. Add in the minced garlic and cook just until you start to smell it (under 1 minute).
  6. Add in the rice and toast with the vegetables for another 2 minutes.
  7. Now, add in the white wine and stir until it reduces by at least half. 
  8. Pour in your chicken stock, bloomed saffron, salt, pepper, tomatoes, and tomato paste and stir to combine. Add the chicken back to the pan, and bring the liquid to a boil.
  9. Once the liquid comes to a boil, reduce the heat to medium-low and cover. 
  10. Let the mixture simmer and reduce for thirty minutes, until the rice is tender and has absorbed all the liquid. A few minutes before it is finished, stir in the green peas and corn.


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Homemade Cream Cheese Recipe (Requeijao from Brazil)

Brazilian Cheese Spread is Delicious and Easy to Make

Brazilian cream cheese in glass bowl with wooden spoon

Requeijao is a famous cheese spread in Brazil similar to American cream cheese. Like cream cheese, it has a wide variety of applications, from sweet to savory. It is commonly used in pasta sauces, for example, or spread on top of crusty french bread for an afternoon snack.

Requeijo originated in Minas Girais, a state in Brazil that continues to be the highest producer of milk in the country. In 2015, it is estimated that the state produced over 9 billion liters of milk! Unsurprisingly, many other famous Brazilian milk and cheese dishes have their roots in Minas Girais, including the ubiquitous pão de queijo.

While requeijao is likened in taste to cream cheese, the name is actually Portuguese for “ricotta.” In fact, many homemade recipes for requeijo call for some amount of ricotta. 

The texture of requeijao, however, is unlike either cream cheese or ricotta. It is generally much softer, sometimes even approaching a liquid-like state. In this way, it might be compared to a creme fraiche or thinner sour cream. 

Whatever you compare it to, it is distinctly Brazilian and very delicious. Requeijao is sold in stores and online in a signature pot with a plastic lid. Brazilians eat so much of it that you can find loads of sites dedicated to reusing requeijao pots in craft or DIY projects around the house. 

Luckily, you can avoid a back-log of plastic requeijao containers by making your own Brazilian cream cheese at home. It is extremely simple to make and will keep for up to 10 days in the refrigerator. 

Requeijão Cremoso vs. Requeijão de Corte

Today we are making requeijao cremoso, the creamy spread that cannot be sliced like a hardened cheese.There is another dish in Brazil called requeijao de corte. This is a regional cheese that is mild, yellow in color, and hard enough to cut into slices. 

Questions About Making Brazilian Cream Cheese at Home

Do I have to use whole milk?

No, you can substitute 2 percent milk in place of whole milk. It is not recommended that you use anything leaner than that, though, or you will have a hard time attaining the desired consistency.

What if I don’t have lemon juice?

You can substitute the lemon juice in this recipe for another mild acid, like white vinegar.

Do I have to add parmesan and mozzarella?

No, the addition of these cheeses is completely optional. If you choose to omit them, you will not need as much liquid milk when you blend the ingredients, and you may want to add some additional salt. 

Can I freeze Brazilian cream cheese?

Unfortunately, this recipe does not freeze well. The mixture tends to separate or develop a granular texture. 

Homemade Cream Cheese Recipe (Requeijao from Brazil)


7.5 cups (60 oz) whole milk
½ cups heavy cream
2 oz lemon juice or vinegar
½ tsp salt
¼ cup grated parmesan cheese
¼ cup shredded mozzarella cheese
1.5 tablespoons butter 


  1. In a large pot, bring milk to a boil. Remove from heat and add vinegar or lemon juice. Stir until curds begin to form.
  2. Line a colander with cheese cloth and place over a large bowl. Ladle the curds into the colander and press to strain any excess liquid. Rinse curds with cold water to remove any additional vinegar or lemon juice.
  3. Squeeze curds in cheese cloth to remove as much liquid as possible.
  4. Place curds in a blender with salt, parmesan cheese, mozzarella cheese, butter, and half of the whipping cream. Blend until smooth, adding more heavy cream as needed to attain a smooth, spreadable texture. It should be fairly runny (it will thicken as it cools).
  5. Pour cheese mixture into a clean, sealable container. 
  6. Refrigerate for four hours or overnight before using. Store in the fridge for up to 10 days. 

How to Eat Requeijao

There really is no limit on what you can pair with your Brazilian cream cheese. It can be used as a substitute in any recipe that calls for ricotta, as well as a filling for sandwiches, Brazilian cheese bread, and crepes. It makes a delicious sauce for pasta, either mixed with tomato sauce or on its own in macaroni and cheese. 

Brazilian Potato Salad (Maionese de Batata)

brazilian potato salad in a white bowl with fork

Memorial Day Recipes

Memorial Day weekend is the traditional way Americans welcome Summer. Most children are out of school, pools and water parks open, and it is officially backyard barbecue season. 

Brazilians are famous for their barbecue, which substitutes flame-grilled beef, chicken, and sausages for the American burgers and brats. Many of the side dishes are similar to those found at a stateside cookout or potluck, with plenty of mayo-based salads, rolls, and chips and dip

Salads incorporating mayonnaise are so popular in Brazil that they are simply called “maionese.” One of the maionese you are likely to find at a Brazilian barbecue is the maionese de batata-literally, the “mayonnaise salad of potato.” 

The base of the Brazilian version of potato salad will sound very familiar: boiled potatoes, mayonnaise, salt, and pepper. Instead of boiled eggs or green onion, which are popular in the American version, Brazilians add a little sweetness with diced carrots. 

In maionese de batata, the carrots and potatoes are chopped to the same size and boiled together. Finished with a little parsley and plenty of mayonnaise, and you have a basic Brazilian potato salad. 

Many Brazilians like to dress up their salads with additional ingredients. During the holidays, for example, potato salad is served with raisins and sliced apples. You may also find other typical Brazilian additives, like peas, corn, sliced green olives, diced ham, and chopped onion. If you want to be really decadent, top your salad with some crispy batata palha-the ubiquitous Brazilian potato sticks.

In other words, like many Brazilian dishes, this one is highly customizable. Add whatever you like! Just don’t skip the carrots if you want a salad that is uniquely Brazilian. 

Recipe for Brazilian Potato Salad (Maionese de Batata)


6 medium golden potatoes
4 large carrots
4 oz mayonnaise
¼ cup fresh parsley (or 1 tablespoon dried parsley)
Salt and pepper to taste


  1. Peel carrots and potatoes. Dice in about half inch cubes so they are roughly uniform.
  2. Bring a large stock pot to a boil. Add your diced vegetables and cook until the potatoes are fork tender and the carrots have softened. The potatoes will cook faster than the carrots. This means your carrots will still have a little bite to them, and that is exactly what you want.
  3. When your potatoes are tender, remove the vegetables from the heat and strain in a colander. Run cold water over the vegetables to keep them from overcooking. 
  4. Allow your veggies to cool completely before you add your mayonnaise. The texture may be curdled or otherwise unpleasant if the mayo is added when the potatoes and carrots are too warm.
  5. Once cooled, add your mayonnaise, parsley, salt, and pepper. Mix thoroughly. Top with additional fresh parsley. Serve chilled. 

What to Eat With Brazilian Potato Salad

Maionese de batata is designed to pair with grilled meats, like picanha, spicy sausage, or smoky chicken. Texas de Brazil now offers hand-curated butcher boxes with the best cuts of meat delivered right to your door. Try serving home-grilled picanha, Brazilian potato salad, and creamy, refreshing Brazilian lemonade at your next cookout. We guarantee you’ll win barbecue season.

Other Brazilian recipes to try for Memorial Day:

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