This yuca coxinha with shredded beef (carne seca) and cheddar is an irresistible twist on the famous Brazilian snack. In this recipe, the dough is made from yuca, while the filling features savory, shredded dried beef and molten cheddar cheese. The result is a golden, crispy shell with a creamy, flavor-packed center that will leave everyone craving more. Try this delicious treat and impress your guests!
Ingredients for Yuca Coxinha with Shredded Beef and Cheddar:
- 2.2 lbs (1 kg) yuca (cassava), peeled
- 1 teaspoon salt
- 1 bouillon cube (chicken)
- 1.1 lbs (500g) cooked, desalted, and shredded beef (carne seca/dried beef)
- 1/2 onion, finely diced
- 1 tablespoon extra-virgin olive oil
- Black pepper to taste
- 3 tablespoons tomato sauce
- Fresh parsley and scallions, finely chopped (to taste)
- Cheddar cheese, cut into small cubes
- 2 eggs
- 2 pinches of salt
- 1 tablespoon white vinegar
- Breadcrumbs for coating
- Vegetable oil for frying
How to Prepare Yuca Coxinha:
- Cook the yuca: In a pot of water, add the peeled yuca, salt, and the bouillon cube. Boil until very tender. While still hot, mash the yuca thoroughly with a fork.
- Prepare the filling: In a skillet over medium heat, sauté the onion in olive oil until translucent. Add the shredded beef, black pepper, tomato sauce, and fresh herbs. Mix well and cook for a few minutes. Set aside.
- Make the dough: Place the cooled mashed yuca in a bowl. Add one egg and mix until smooth. If the dough is too soft, add one tablespoon of cornstarch to help with consistency.
- Shape the coxinhas: Take a portion of the dough, flatten it in your palm, and place a spoonful of filling along with a cube of cheddar cheese in the center. Fold the edges up and mold it into the classic teardrop shape. Repeat until all dough is used.
- Bread the coxinhas: In a shallow dish, beat the remaining eggs with salt and vinegar. Dip each coxinha in the egg wash, then coat thoroughly with breadcrumbs.
- Fry: Heat oil in a deep pot. Using a slotted spoon, fry the coxinhas in small batches until golden brown and crispy. Drain on paper towels before serving.
Chef’s Tip:
Serve these yuca coxinhas warm, accompanied by a spicy pepper sauce to add an extra kick of flavor.
A Bit of History:
The “coxinha” is one of Brazil’s most popular snacks. Its origins date back to the 19th century. Over the years, the classic chicken recipe has evolved into many creative versions, such as this yuca-based dough filled with savory beef and cheddar. Today, the coxinha is a staple at parties, bakeries, and pubs, celebrated for its perfect contrast of textures.
Enjoy this delicious recipe and discover the irresistible combination of earthy yuca, savory beef, and melted cheese. Wow your guests with this unique, crowd-pleasing appetizer!
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