Portuguese Phrase
Deixa os cortes mais duros macios.
Meaning
The sentence is a cooking instruction meaning ‘Make the tougher cuts tender.’ It tells the listener to apply a technique that will soften meat that is naturally tough, such as marinating, slow‑cooking, or using a meat mallet.
When to use
Use this phrase when giving or following a recipe, teaching a cooking class, or chatting with friends about how to improve the texture of a dish that contains tough pieces of meat or fish.
✦Grammar Breakdown
Deixaoscortesmaisdurosmacios
Deixa (imperative)
‘Deixa’ is the third‑person singular imperative of the verb ‘deixar’, used here as a command or instruction.
Definite article + noun
‘os cortes’ combines the plural masculine article ‘os’ with the noun ‘cortes’ (cuts).
Comparative + adjective
‘mais duros’ uses ‘mais’ (more) to form a comparative; the adjective ‘duros’ stays masculine plural to agree with ‘cortes’.
Adjective agreement
‘macios’ must agree in gender and number with ‘cortes’; both are masculine plural.
Verb‑object order
In Portuguese commands the verb often precedes the object, as in ‘Deixa os cortes…’.
🗨In Conversation
Como faço para que o peito de frango não fique duro?
How do I make the chicken breast not turn tough?
Deixa os cortes mais duros macios, marinando por 30 minutos e cozinhando em fogo baixo.
Make the tougher cuts tender by marinating for 30 minutes and cooking over low heat.
✕Common Mistakes
Deixa os cortes mais duros macia.
The adjective must agree with the masculine plural noun ‘cortes’; use ‘macios’ not ‘macia’.
Deixe os cortes mais duros macios.
‘Deixe’ is the formal second‑person imperative; the sentence is meant as a general instruction, so ‘Deixa’ (third‑person) is more natural.
↔Alternatives
Torne os pedaços mais duros mais macios.
Turn the tougher pieces more tender.
Amacie os cortes mais duros.
Tenderize the tougher cuts.
Faça com que os cortes mais duros fiquem macios.
Make the tougher cuts become tender.
Cultural Tip
In Brazilian cuisine, many traditional dishes (like feijoada or carne de panela) rely on turning tough cuts into melt‑in‑your‑mouth pieces. Common tricks include a quick smash with a meat mallet, a long simmer in a flavorful broth, or a citrus‑based marinade that breaks down fibers. Remember that ‘macio’ is a prized quality in Brazil – a tender bite is often seen as a sign of good cooking skill.