Brazilian recipe
Escondidinho (Escondidinho)
Escondidinho is a soul-warming Brazilian classic, featuring a velvety layer of cassava and potato mash concealing a savory, herb-infused shredded meat filling.
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Ingredients
700g cassava (yuca), boiled in salted water
300g Russet potatoes, boiled in salted water
1 tbsp butter
1 small carton (approx. 200g) table cream
1 small onion, finely diced or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500g 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 fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese, to taste
Mozzarella cheese, to taste
300g Russet potatoes, boiled in salted water
1 tbsp butter
1 small carton (approx. 200g) table cream
1 small onion, finely diced or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500g 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 fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese, to taste
Mozzarella cheese, to taste
Where to find ingredients
You can find fresh cassava (yuca) and carne seca in the frozen or ethnic sections of local supermarkets or specialty international food grocers. Requeijão is a unique Brazilian creamy cheese spread; if unavailable, a high-quality cream cheese or spreadable goat cheese may be used as a substitute. Use local butchers for fresh bacon and garlic.
Preparation method
- Pass the boiled cassava and potatoes through a potato ricer along with the butter until you achieve a smooth, lump-free mash.
- Stir in the onion, bouillon cube, and table cream, gradually adding milk until the mixture reaches a creamy, thick consistency.
- Taste the mash and adjust the salt as needed.
- In a pan, fry the bacon until crisp, then sauté the garlic and onion until fragrant.
- Add the shredded carne seca to the pan and sauté for a few more minutes to meld the flavors.
- Finish the filling by folding in the parsley and chives, and seasoning with your choice of pepper.
- Check the seasoning of the filling and adjust the salt if necessary.
- Generously grease a baking dish with butter on the bottom and sides.
- Spread the prepared meat filling across the bottom of the dish and top with slices of mozzarella.
- Evenly layer the prepared mash over the cheese.
- Distribute dollops of creamy requeijão over the top or tuck small portions into the mash.
- Sprinkle with grated Parmesan if you desire a crustier top.
- Bake in a preheated oven for about 20 minutes, or until the mash is lightly golden.
- Keep an eye on the dish while in the oven to ensure the bottom does not scorch.
Observations
This recipe delivers a hearty, deeply flavorful meal that defines comfort food. The technique involves layering a smooth, creamy mash over a robust meat filling, creating a luxurious contrast in textures. Finished with a golden, cheesy topping, this dish is a crowd-pleaser that brings the warmth of Brazilian home cooking to your table.
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