Escondidinho
A type of Brazilian casserole, usually made with dried meat or shrimp covered with mashed potatoes or yucca cream and baked.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The exact origins of Escondidinho are somewhat debated, but it's generally believed to have emerged from the northeastern region of Brazil, where ingredients like dried meat (carne de sol) and mandioca (cassava/yucca) are staples. Its development likely reflects the resourcefulness of cooks in adapting to available ingredients and creating hearty, comforting dishes. The influence of Portuguese cuisine, with its use of gratins and layered dishes, might also have played a role.
Escondidinho is a popular and comforting dish often enjoyed as a family meal in Brazil. It represents resourcefulness and the adaptation of local ingredients into a satisfying casserole.
Regional Variations
Escondidinho exhibits significant regional variations in Brazil. In the Northeast, it's commonly made with carne de sol and mandioca puree. In other regions, mashed potatoes or sweet potatoes might be used, and the filling could be ground beef, chicken, or vegetables.
Comfort Food
Escondidinho is considered a classic Brazilian comfort food. It's often served at family gatherings and celebrations, offering a hearty and satisfying meal that brings people together.
Resourcefulness
The dish showcases the resourcefulness of Brazilian cuisine, utilizing readily available ingredients to create a flavorful and filling meal. It reflects a history of adapting to the local environment and making the most of what's available.
Escondidinho offers a savory and comforting flavor profile, balancing the richness of the filling with the creamy smoothness of the mashed topping.
The primary flavor comes from the filling, which can be made with various ingredients. *Carne de sol* (sun-dried beef) provides a salty, intensely meaty flavor. Shrimp versions deliver a briny sweetness. Vegetables like onions, garlic, peppers, and tomatoes contribute savory depth and aromatics. The mashed potato or yucca cream topping adds a creamy, starchy counterpoint, often enriched with butter, cream, or cheese. Baked, it achieves a slightly browned and crusty top.
Pre-Soaking the Meat
If using *carne de sol*, be sure to soak it in water for several hours (changing the water periodically) to remove excess salt before cooking. This is crucial for balancing the flavors of the dish.
Yucca Preparation
When using yucca (mandioca), cook it until it's very tender and easily mashable. A smooth, creamy yucca puree is essential for the perfect topping. Adding a bit of butter or cream cheese can enhance the richness.
Topping Options
Experiment with different toppings. Sweet potato mash offers a sweeter profile, while adding grated cheese to the potato or yucca mash creates a golden, bubbly crust during baking.
Browning the Top
For a nicely browned top, broil the escondidinho for the last few minutes of baking. Watch carefully to prevent burning.
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