Cut <quantity>500<unit>g</unit></quantity> of carne de sol into large cubes

Pan roast the meat in a non-stick skillet, over medium-high heat, until it is lightly browned

Add <quantity>¼<unit>cup</unit></quantity> of clarified butter and continue roasting until the meat is fully cooked

Thinly slice the meat

Transfer the meat to a mortar and pestle

Work the meat until it is completely shredded

Dice <quantity>1</quantity> red onion into small pieces

Add <quantity>¼<unit>cup</unit></quantity> of clarified butter to a skillet over medium heat

Add the diced onion and sauté it until golden brown

Add the shredded meat

Mix to combine

Add <quantity>2<unit>tbsp</unit></quantity> of cassava flour and mix to combine

Plate the carne de sol paçoca

Garnish with coriander leaves to taste. The carne de sol paçoca is ready

Enjoy!