Escondidinho de Carne Seca
A type of casserole consisting of shredded dried beef (carne seca) topped with mashed cassava (mandioca) 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.
Escondidinho's roots lie in the resourcefulness of Brazilian cuisine. The use of carne seca (dried, salted beef) stems from the need to preserve meat in the arid regions of the Northeast. Cassava, a staple indigenous to the Americas, provides the base for the creamy topping, showcasing the blending of native ingredients and preservation techniques developed over centuries.
Escondidinho de Carne Seca is a popular comfort food throughout Brazil, particularly associated with the Northeast region. It is often served at family gatherings and celebratory meals, representing hospitality and the sharing of traditional flavors. The dish showcases the ingenuity of Brazilian cuisine in utilizing readily available ingredients to create a hearty and satisfying meal.
Regional Variations
While the basic concept remains the same, regional variations abound. Some recipes incorporate different types of cheese, vegetables, or spices into the filling. The thickness and consistency of the cassava puree also vary depending on preference and local ingredients.
Family Tradition
Escondidinho is often prepared according to family recipes passed down through generations. Each family may have its own unique twist on the dish, reflecting their culinary heritage.
Social Gathering Staple
Escondidinho is a dish often made in large quantities to be shared among groups of people, making it perfect for family gatherings, parties, and potlucks.
Escondidinho de Carne Seca presents a delightful contrast of savory and creamy textures. The intense saltiness of the carne seca is balanced by the sweet, slightly nutty flavor of the cassava puree. Aromatics like onions, garlic, and peppers add depth to the meat filling, while cheese, if used, provides a comforting richness.
The carne seca, after being desalted and shredded, offers a concentrated beef flavor enhanced by aromatics. The cassava puree, often enriched with milk, butter, and sometimes cream cheese, brings a smooth, comforting sweetness. Common additions to the meat filling include tomatoes, bell peppers, onions, and garlic, which contribute layers of flavor and moisture. Queijo coalho or another melting cheese is sometimes added on top before baking, providing a browned, slightly chewy layer.
Desalting the Carne Seca
To properly desalt the carne seca, soak it in several changes of water for at least 24 hours, changing the water every few hours. Taste the meat after each soaking to ensure it is no longer overly salty.
Perfect Cassava Puree
For a smooth and creamy cassava puree, boil the cassava until very tender. Use a potato ricer or food mill to create a lump-free consistency. Enrich the puree with butter, milk, or cream cheese to add flavor and richness.
Flavorful Filling
Don't be afraid to experiment with different spices and vegetables in the carne seca filling. Smoked paprika, cumin, and chili powder can add depth and complexity. Consider adding corn, peas, or other vegetables for added texture and flavor.
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