Makes: 6 servings
Preparation Time: 50 minutes
- 700G OF GROUND BEEF (KNUCKLE OR INSIDE ROUND)
- 2 TABLESPOONS OF CORN OIL
- 1 ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 8 PEELED AND DESEEDED TOMATOES, CHOPPED
- ½ BUNCH OF PARSLEY AND SCALLIONS, CHOPPED
- 6 ROLLS
- PEPPER SAUCE, TO TASTE
- SALT TO TASTE
The tomato and allow it to cook through, until it falls apart and turns into a sauce. Season with salt and a few drops of pepper sauce. Turn off the heat and put in half of the chopped scallions and parsley. Push the crumb to the inside of the bread and stuff with the meat. Sprinkle the remaining herbs and serve.
The crispy roll is used as a container for the fillings that vary according to the region. São Paulo and Rio de Janeiro are the birthplace of the most common versions, which are frequent in children’s parties and roadside restaurants. In Santos, it’s known as “mexicano”. In Minas Gerais, “pão de sal com molho”.