Homemade Brazilian Mounjaro Recipe
This homemade Brazilian Mounjaro is Chef Luna’s iconic take on a quick, bold, and wholesome dish with rich spices, cassava flour, and a comforting bite of Brazil in every piece.
Equipment
- Mixing Bowl
- Frying Pan
- Wooden Spoon
Ingredients
Main Ingredients
- 2 cups cassava flour finely sifted
- 1 cup tapioca starch for elasticity
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup warm water for dough consistency
Filling (Optional)
- 1/2 cup shredded cheese mozzarella or Minas
- 1/2 cup cooked shredded chicken lightly seasoned
Instructions
- In a mixing bowl, combine cassava flour, tapioca starch, and salt.
- Add warm water and olive oil gradually while stirring with a spoon.
- Knead gently until dough is soft and pliable. Let rest for 15 minutes.
- Divide the dough into 4 portions. Flatten each piece into a small circle.
- Add filling if using, then fold over and seal the edges.
- Heat a frying pan over medium heat. Cook each Mounjaro for 3–5 minutes per side until golden.
Notes
This recipe is versatile: you can use beef, veggies, or just cheese for filling. Freeze uncooked Mounjaros for up to 1 month.