Escondidinho de Carne Seca
Shredded dried meat topped with creamy mashed potatoes and baked to perfection.
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.
Boteco Casarão
Escondidinho's origins are humble, born from a desire to make the most of readily available ingredients. Carne seca (dried, salted beef) was a staple inland, where refrigeration was scarce. Combining it with readily available roots like mandioca/cassava or potatoes, and baking it, was a practical and flavorful solution.
Escondidinho is considered comfort food in Brazil, reflecting resourcefulness and regional culinary traditions. It's a popular dish for family meals and casual gatherings.
Regional Variations
While Carne Seca is the most common filling, Escondidinho variations exist using other proteins like chicken (frango) or codfish (bacalhau). Different regions may also use different root vegetables for the mash, such as yuca (mandioca) in the Northeast.
Celebrations and Gatherings
Escondidinho is frequently served at potlucks and family reunions, its ease of preparation and crowd-pleasing flavor making it a convenient and welcome addition to any gathering.
Symbol of Resourcefulness
The dish exemplifies Brazilian culinary ingenuity, transforming simple, preserved ingredients into a satisfying and flavorful meal. It represents the ability to create something delicious from limited resources.
Escondidinho de Carne Seca offers a delightful combination of savory and creamy textures, with the saltiness of the dried beef balanced by the smooth and rich mashed potatoes.
The dish is defined by the umami-rich, intensely flavored carne seca, typically rehydrated and shredded. This savory element is paired with creamy mashed potatoes, often enriched with butter, milk, or cream, for a luxurious texture. Some variations incorporate requeijão (a type of Brazilian cream cheese) or catupiry cheese for an added layer of richness. Onions, garlic, and peppers are often used to enhance the flavor of the carne seca filling.
Rehydrate Properly
Soaking the carne seca for an extended period, changing the water frequently, is crucial to remove excess salt. Taste the meat during the process to ensure it's properly desalinated.
Creamy Mash Matters
Don't skimp on the butter, milk, or cream in your mashed potatoes. The creamier the mash, the better the contrast with the savory carne seca.
Cheese it up!
Adding a layer of Brazilian cream cheese (requeijão or catupiry) between the meat and potato layers takes the dish to the next level of richness.
Crispy topping
Add cheese on top to bake for a crispy and golden color
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