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Overview

Pacumutu

Pacumutu de Res, Bolivian Beef Skewers, Brochetas de Carne

This pacumutu recipe brings Santa Cruz de la Sierra to your grill: large chunks of tender beef fillet marinated with garlic and black pepper, threaded onto skewers with peppers and onion, and grilled over charcoal until charred at the edges. Fried yuca and the meat's own juices finish the plate. One serving is about 390 g.

Pacumutu is the barbecue plate of eastern Bolivia, above all Santa Cruz de la Sierra, where beef is grilled on skewers with peppers and onion and served with fried yuca and arroz con queso — cheesy rice. The meat is cut in large chunks of the tenderest fillet, marinated simply with garlic, pepper and salt, and cooked over charcoal or in a hot pan; many Santa Cruz cooks thread chicken onto the same skewers beside the beef. It is a sharing dish for weekends and family gatherings, and the meat's own cooking juices are spooned over the skewers at the table.

Pairs well with: Fried yuca, arroz con queso and llajua

Provenance

Bolivia flag Bolivia

Santa Cruz Heritage

Latin America & Caribbean

Time Dedication

55m

30m prep • 25m cook

Batch Yield

4 Servings

704 kcal per serving

1 serving ≈ 390 g

Technical Skill

Intermediate

Medium (Grill)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Weekend barbecues, family gatherings, Santa Cruz celebrations Cost: Moderate — about $5–6 per serving at home
Tags: Beef Savory Grilled
Pacumutu — grilled meat skewers with peppers and onion on a white plate, served with cheesy rice and golden fried yuca

Santa Cruz Heritage

Photo: Laamosa, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Moderate — about $5–6 per serving at home (USD)

The Santa Cruz classic: tender beef, garlic-pepper marinade, peppers and onion on the skewer, fried yuca on the side.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 55m
P

Prep Stage: Marinate the Beef and Soak the Skewers

30 Mins + 2 Hours Marinating

Cut the beef into large chunks and toss with the crushed garlic, black pepper, most of the salt and a spoonful of the oil, then leave it to marinate for at least 2 hours so the garlic and pepper work into the meat. While it rests, soak 8 wooden skewers in cold water, peel and chunk the yuca, and cut the peppers and onion into skewer-sized pieces.

Maestro Tip: Soak the wooden skewers for a full 30 minutes — dry skewers char and snap on a hot grill.

  1. 1

    Cut and Marinate the Beef

    15 Mins + 2 Hours Rest Marinate in the fridge at 4°C (40°F)

    Put the beef chunks in a deep bowl with the crushed garlic, black pepper, most of the salt and a spoonful of the oil. Mix with your hands so every piece is coated, cover and leave in the fridge for at least 2 hours — overnight is even better.

    Cut the beef in large chunks, about 4 cm: small cubes dry out on the grill before they char.

    Done when: Every chunk evenly coated; marinade smells strongly of garlic and pepper.

  2. 2

    Boil the Yuca

    20 Mins Boiling water at 100°C (212°F)

    Put the yuca chunks in a pot, cover with cold salted water and bring to the boil. Cook for 15 to 18 minutes until a fork slides in easily, then drain well and leave the chunks to steam dry for a few minutes so they fry crisp instead of soggy.

    Pull out the woody central fibre from each chunk as you peel — it never softens, however long you boil it.

    Done when: Yuca tender all the way through; surface dry, not wet.

  3. 3

    Thread the Skewers

    10 Mins No heat — work at room temperature, about 20°C (68°F)

    Thread the marinated beef onto the soaked skewers, alternating each chunk with a square of red or green pepper and a wedge of onion. Put 4 to 5 pieces of beef on each skewer and brush the loaded skewers lightly with the remaining oil.

    Push the pieces snug together but do not squeeze them tight — a little air between pieces lets the heat reach every side.

    Done when: Skewers evenly loaded; beef, pepper and onion alternate along the whole length.

  4. 4

    Grill the Skewers

    12 Mins Medium-high grill, about 200–230°C (400–450°F); beef to 63°C (145°F)

    Heat the grill and oil the grates well. Lay the skewers on and grill for 4 to 5 minutes a side, turning once or twice, until the beef is charred at the edges and the peppers are softened and blistered. Catch the juices that drip and set them aside — they go over the meat at the table. Rest the skewers for 3 minutes before serving.

    Do not press the meat with a spatula: pressing squeezes the juices out and dries the beef.

    Done when: Beef charred outside and 63°C (145°F) inside; peppers soft and blistered; juices run pink, not red.

  5. 5

    Fry the Yuca and Serve

    10 Mins Oil at 175°C (350°F); serve hot, about 70°C (158°F)

    Heat the remaining oil in a large pan and fry the boiled yuca in a single layer until golden and crisp on all sides, about 8 minutes. Drain on paper, sprinkle with a pinch of salt and dot with the butter so it melts over the hot yuca. Spoon the reserved meat juices over the skewers and serve at once with the fried yuca and arroz con queso.

    Fry the yuca in one layer with space around each piece — crowded yuca steams instead of crisping.

    Done when: Yuca golden and crisp outside, fluffy inside; butter melted; skewers glossy with their own juices.

Finishing Touches & Plating

Rest the skewers for 3 minutes, then spoon the reserved pan juices over the meat — those juices are the sauce. Serve at once, while the yuca is still crisp and the rice is hot.

Nutritional Physiology & Benefits

Nutrition

Energy

704

kcal / serving

Protein

46g

Complete AA

Carbs

67g

Complex

Fats

27g

Healthy

Per serving (4 servings · 1 serving ≈ 390 g)
Energy704 kcal
Protein46 g
Carbohydrates67 g
Fat27 g
Fibre5.0 g
Sugar7.2 g
Sodium720 mg
Per 100g
Energy181 kcal
Protein11.8 g
Carbohydrates17.2 g
Fat7 g
Fibre1.3 g
Sugar1.8 g
Sodium184 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Good source of protein, iron, zinc and vitamin B12 from the beef, with vitamin C from the peppers and potassium from the yuca. All nutrition values are estimated.

Serious Protein for Hungry Days

About 45.9 g of protein per serving from the beef alone — the kind of plate that keeps you full for hours after a long day.

Yuca Energy, the Eastern Way

Cassava gives slow, steady energy with potassium and a little fibre, and it is the root eastern Bolivia has cooked with for generations.

Grilled, Not Fried

The beef is grilled, not battered or deep-fried, so the plate stays rich in protein without the heavy fat of fried meat.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Arroz con Queso

The classic partner: soft, cheesy rice soaks up the meat juices from the skewers and turns the plate into a full meal.

Llajua

The fresh tomato-and-chilli sauce of the Bolivian east cuts through the rich beef and wakes the whole plate up.

Vegetables

Tomato and Onion Salad

A simple salad of tomato, onion and lime gives the plate the fresh, sharp crunch that balances the grilled meat.

Full Menus

Full Santa Cruz Plate

Skewers, fried yuca, arroz con queso and llajua together is the Santa Cruz plate in full — the way it is served at family barbecues.

Complete menu

Serve two skewers per person with fried yuca, arroz con queso, llajua and a tomato-onion salad for a full Santa Cruz barbecue plate.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Undercooked Beef

Grill the beef to at least 63°C (145°F) and rest it before eating; undercooked meat can carry harmful bacteria. This is general information, not medical advice.

Very Salty Cured Meats Alongside

The skewers are already salted, so piling on very salty cured meats can push the meal's sodium far higher than needed. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, filling dinner for most adults — two skewers with yuca is a complete meal.
  • ChildrenCut the beef small off the skewer and serve with plenty of yuca; the marinade is mild, with no chilli heat.
  • ElderlyChoose the most tender fillet and grill it a little longer; the yuca should be boiled soft before frying.
  • Pregnant womenGrill the beef until fully cooked through and eat it hot; ask your clinician about portion size.
  • Breastfeeding womenA nourishing, protein-rich dinner; the garlic in the marinade is mild at this level. Ask your clinician if unsure.
  • AthletesAbout 45.9 g of protein and 67.3 g of carbohydrate per serving — a strong recovery meal after training.
  • Weight gainEasy to eat in large portions with extra arroz con queso and yuca to raise the calories.
  • Weight lossVery filling for its calories thanks to the protein; keep the yuca and rice portions modest.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 67.3 g of carbohydrate per serving, mostly from the yuca — count it with the rice in your meal plan. Ask your clinician about portion size.
  • High blood pressureAbout 720 mg of sodium per serving; use less salt in the marinade and skip extra salty sides. Ask your clinician about portion size.
  • Kidney diseaseBeef and yuca are both high in potassium; a smaller portion may be needed. Ask your clinician first.
  • GoutBeef adds purines, so keep the portion modest and do not eat it every day. Ask your clinician about frequency.
  • Stomach issuesGrilled beef and fried yuca can feel heavy; eat slowly and keep the fried yuca portion small if your stomach is sensitive. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseChoose lean tenderloin, trim visible fat and keep the fried yuca modest — grilled lean beef fits a balanced diet in moderation. Ask your clinician about portion size.
  • Fatty liverA lean grilled cut is a better choice than fried meat; keep the rice and yuca portions moderate. Ask your clinician about portion size.
  • Food allergiesContains no common allergen except milk (butter on the yuca) — skip the butter if you avoid dairy. Ask your clinician if you have any rare allergy.
  • Special therapeutic dietsIf you follow a low-potassium or low-purine diet, beef and yuca need care — ask your clinician before eating this regularly.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Slide the meat and vegetables off the skewers and cool quickly in sealed containers; store the yuca separately.
In the fridge
Up to 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Skewers (meat only) up to 2 months frozen; fried yuca does not freeze well.
How to reheat
Reheat the meat gently to 74°C (165°F); re-crisp the yuca in a hot pan or oven, not the microwave.
Freezing recommended
Only for the grilled meat — the fried yuca turns soggy when frozen and thawed.
Signs it has spoiled
Sour smell, slimy surface or grey colour on the meat — discard it.

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