Steps to Make Thomas Keller Coxinha (Brazilian Home Cooking)

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coxinha (brazilian home cooking). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coxinha (Brazilian Home Cooking) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Coxinha (Brazilian Home Cooking) is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have coxinha (brazilian home cooking) using 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Coxinha (Brazilian Home Cooking):

1. Take 100 grams Ground chicken
2. Prepare 1 clove Garlic
3. Prepare 1/4 Yellow or green bell pepper
4. Prepare 1/4 Onion
5. Make ready 1/2 Tomato
6. Take 1 Salt and pepper
7. Make ready 1 large Potato
8. Get 20 grams Butter
9. Get 200 ml Milk
10. Make ready 1 tsp Consommé stock granules
11. Get 100 grams Flour
12. Take For the coating:
13. Make ready 1 Plain flour
14. Prepare 1 Eggs
15. Get 1 Panko

Instructions to make Coxinha (Brazilian Home Cooking):

1. Mince the vegetables and the garlic.
2. Heat the garlic in a frying pan until fragrant. Add the onion and peppers and cook until tender (over medium heat).
3. Once tender, place the ground meat on the other side of the pan. Break it up and cook until crumbly.
4. Add the tomato. Simmer until the liquid has reduced, then season with salt and pepper. Turn off the heat and divide into about 8 equal portions.
5. Peel and chop the potato. Wrap in a moist paper towel and place in a silicone steamer. Microwave for 3 minutes at 600 W.
6. Once a skewer can easily pass through the softened potatoes, mash until smooth.
7. Place the butter, milk, and consomme in a large, heat-proof bowl and microwave for 3 minutes at 600 W.
8. Once warmed, use a whisk to stir it. Add Step 6 and mix. Add the flour and mix until no longer lumpy.
9. Lightly cover with plastic wrap and microwave at 600 W for 1 minute intervals, using cut-and-fold motions to mix between intervals until it forms a ball.
10. Divide into 8 portions. Cover with plastic wrap and set aside to cool. Since it will dry out easily, it's important to keep it wrapped.
11. Wrap the potato mixture around the meat mixture from Step 4.
12. Form into teardrop shapes.
13. Cover with flour, then beaten egg, and then coat with panko, in that order.
14. Deep-fry in 180°C oil until nicely browned.

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