Escondidinho de Carne Seca
Shredded dried meat with cassava cream.
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.
Assato Massas
Escondidinho's origins are debated, but it's believed to be a fusion of indigenous ingredients (cassava) and Portuguese culinary techniques. The introduction of carne seca (sun-dried beef) as a method of preserving meat, especially in the arid regions of Brazil, further shaped the dish. It evolved as a resourceful way to utilize readily available ingredients.
Escondidinho de Carne Seca is a popular comfort food in Brazil, often associated with family gatherings and celebrations. It represents the resourcefulness and adaptability of Brazilian cuisine, utilizing readily available ingredients to create a hearty and satisfying meal.
Regional Variations
While the core ingredients remain consistent, regional variations exist. Some regions might use different types of cheese, while others might incorporate additional vegetables or spices into the carne seca preparation. Sweet potato or pumpkin puree can be used instead of cassava cream, or mixed with it.
Celebratory Dish
Escondidinho is often served during special occasions and family gatherings, highlighting its role as a celebratory and communal dish.
Comfort Food
It is considered a quintessential comfort food due to its warm, satisfying, and flavorful profile.
Escondidinho de Carne Seca offers a delightful combination of savory, creamy, and slightly salty flavors. The key lies in the contrast between the rich, salty carne seca and the smooth, mild cassava cream.
The carne seca, prepared through salting and sun-drying, delivers a concentrated beef flavor with a slightly chewy texture. The cassava cream, made from boiled and mashed cassava (also known as mandioca or yuca), provides a creamy, starchy base that complements the saltiness of the meat. Onions, garlic, and often bell peppers are sautéed with the carne seca to add aromatic depth. Cheese, typically queijo coalho or mozzarella, is often sprinkled on top and baked, adding a melted, gooey layer that enhances the overall richness.
Desalting the Carne Seca
Properly desalting the carne seca is crucial to avoid an overly salty dish. Soak the meat in cold water for at least 24 hours, changing the water several times. Taste a small piece before cooking to ensure it's sufficiently desalted.
Cassava Cream Consistency
For a smooth cassava cream, boil the cassava until very tender and mash it thoroughly. Use a potato ricer or food processor for the best results. Add milk or cream gradually to achieve the desired consistency.
Cheese Selection
The type of cheese used can significantly impact the flavor. Queijo coalho is a traditional choice, offering a slightly salty and firm texture. Mozzarella provides a milder, meltier option. Minas cheese can also be used.
Browning
To get a nice browned top, broil the escondidinho for the last few minutes of baking, keeping a close eye to prevent burning.
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