Brazilian recipe
Escondidinho (Escondidinho)
A beloved Brazilian staple, Escondidinho features a velvety layer of cassava and potato mash concealing a savory, herb-infused shredded beef filling.
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Ingredients
700 g cassava, boiled in salted water
300 g russet potatoes, boiled in salted water
1 tbsp butter
1 carton table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g carne seca (dried salted beef), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp parsley, chopped
1 tbsp green onions, chopped
Crushed red pepper or black pepper to taste
Bacon, to taste
Requeijão cremoso (creamy processed cheese), to taste
Mozzarella cheese, to taste
300 g russet potatoes, boiled in salted water
1 tbsp butter
1 carton table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g carne seca (dried salted beef), cooked and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp parsley, chopped
1 tbsp green onions, chopped
Crushed red pepper or black pepper to taste
Bacon, to taste
Requeijão cremoso (creamy processed cheese), to taste
Mozzarella cheese, to taste
Where to find ingredients
Find cassava (yuca), carne seca, and requeijão at specialized international markets or Latin American grocers. Russet potatoes, butter, cream, and fresh aromatics can be found in the produce and dairy sections of any local supermarket.
Preparation method
- Mash the cooked cassava and potatoes with the butter using a ricer or masher until smooth.
- Incorporate the onion, bouillon cube, and table cream, adding milk gradually until the mixture is creamy and thick.
- Taste the mash and adjust the salt if necessary.
- Sauté the bacon, garlic, and onion in a large skillet.
- Add the shredded carne seca to the skillet and sauté briefly.
- Complete the filling by stirring in the parsley and green onions, then season with pepper.
- Check the seasoning of the filling and add salt if needed.
- Lightly grease a baking dish with butter on the bottom and sides.
- Spread the meat filling evenly in the bottom of the dish and cover with the slices of mozzarella.
- Carefully layer the mash over the cheese.
- Distribute dollops of the creamy requeijão over the top or fold it into the mash.
- Sprinkle with grated Parmesan cheese if desired for an extra crust.
- Bake in a preheated oven for about 20 minutes, or until the top is lightly golden.
- Monitor closely while baking to ensure the bottom does not scorch.
Observations
This dish is the ultimate comfort food, cherished for its rich, layered textures. By nesting a robust meat base beneath a creamy, silken root vegetable mash, you create a perfect balance of flavors. A final bake with melted cheese ensures a golden crust that makes this traditional recipe truly irresistible.
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