Escondidinho de Carne Seca
Shredded dried meat covered with mashed potatoes and cheese.
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.
Escondidinho's origins are humble, evolving from the need to preserve food in arid regions of Brazil. Carne seca (dried, salted beef) provided a readily available protein source. The 'hidden' (escondido) element likely refers to the meat being concealed beneath a layer of readily available starch like yuca or potatoes, reflecting resourcefulness and culinary creativity during times of scarcity. The dish reflects Indigenous influences in its use of root vegetables like cassava (mandioca) and European influences in techniques of meat preservation like salting and the use of dairy in the form of cheese.
Escondidinho de Carne Seca is considered comfort food in Brazil, often enjoyed during family gatherings and special occasions. It represents the resilience and resourcefulness of Brazilian cuisine, transforming simple ingredients into a satisfying and flavorful meal.
Regional Variations
The type of starch used for the 'covering' varies by region. While potatoes are common in the south and southeast, manioc (yuca) puree is more prevalent in the northeast, where carne seca is more traditionally consumed. These regional adaptions reflect local ingredients and culinary traditions.
Comfort Food Status
Escondidinho is often associated with warmth, family, and home-cooked meals. It's a dish that evokes a sense of nostalgia and connection to Brazilian culinary heritage.
Celebratory Occasions
While a common weeknight meal, Escondidinho is frequently served during festive occasions, potlucks, and family celebrations, showcasing its versatility and broad appeal.
Escondidinho de Carne Seca offers a delightful contrast of textures and flavors. The savory, slightly salty carne seca is balanced by the creamy, comforting mashed potatoes or yuca puree and the rich, melted cheese topping.
The primary flavor profile centers around the umami-rich, salty, and slightly chewy carne seca, often seasoned with garlic, onions, and sometimes bell peppers. The mashed potatoes or yuca puree provides a smooth, starchy base that absorbs the flavors of the meat. The cheese, typically queijo coalho or mozzarella, adds a layer of richness and a gooey texture that binds the dish together. Some variations incorporate spices like nutmeg or cilantro for added complexity.
Soaking the Carne Seca
Properly soaking the carne seca is crucial to remove excess salt. Change the water several times over a period of 12-24 hours to achieve the desired salt level. Adjust the soaking time based on the dryness and saltiness of the specific carne seca used.
Creamy Mashed Potatoes
For extra creamy mashed potatoes, use starchy potatoes like Russets or Yukon Golds and enrich them with butter, milk, and a touch of cream cheese or sour cream. Season generously with salt, pepper, and a pinch of nutmeg.
Cheese Selection
While mozzarella is a common choice, experiment with other cheeses like queijo coalho (a Brazilian cheese) for a more authentic flavor. A blend of cheeses can also add complexity and depth of flavor.
Browning the Top
For a golden-brown, crispy topping, broil the Escondidinho for a few minutes before serving, keeping a close eye to prevent burning. You can also sprinkle breadcrumbs over the cheese for added texture.
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