Canjiquinha of Rio Grande do Sul - Brazil

Canjiquinha of Rio Grande do Sul - Brazil

With Canjiquinha Charque
ingredients:

1 pound of dried beef cut into cubes (soaked)
1 pound of hominy (corn is the quirela)

seasonings:
1 large onion, chopped into small pieces
4 large cloves of garlic if it is old tire crumb
1 bay leaf
1 tablespoon (coffee) salt

Other Ingredients:
2 teaspoons lard, or (60 ml) soybean oil or corn
4 liters of boiling water
1 tablespoon (coffee) salt

How to Prepare:
Clean quirela corn, wash well.
Soak with water for 12 hours.
Rinse the dried beef, cut into cubes soak for 12 hours.
Drain the water from the beef jerky, make the washing several times
Place to separate kitchen, or you can cook together with 4 liters of water.
* If cooking separately split water *.
* If cooking together carefully with salt *.

 In a large pot of 33 cm, add the cooked quirela that should not really be cooked polenta turns that along with the jerky, also cooked.
The grits cooked the little grains should be if overcook polenta turns.
Season with lard the onions and garlic.
In a separate pan put lard, then let the fire until onions wilt, lower the heat add garlic leave by 2 'minutes.
Do not let the garlic fry for a long time he spends an unpleasant taste.
With white rice.
If you want you can accompany a dark braised vegetables.