Escondidinho de Carne Seca
Shredded dried meat cooked with spices, covered with mashed potatoes or cassava cream and baked.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Escondidinho reflects Brazil's colonial history, blending indigenous ingredients like cassava with Portuguese culinary techniques. The use of dried meat ('carne seca') stems from the need to preserve food in the arid interior, while the mashed root vegetable topping showcases the diverse agriculture of the country.
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Escondidinho is a comfort food deeply ingrained in Brazilian culture, often associated with family gatherings and regional variations. It represents resourcefulness and the ability to create delicious meals from simple, preserved ingredients.
Regional Variations
Numerous regional variations exist, reflecting the diverse ingredients available across Brazil. In the Northeast, cassava (mandioca) is the most common topping, while in the South, potatoes may be preferred. Fillings can also vary, with additions like cheese, olives, or different types of peppers.
Family Tradition
Escondidinho is often prepared at home and passed down through generations. Each family may have its own unique recipe and preparation method, contributing to the dish's cultural significance.
Comfort Food
Due to its rich and satisfying nature, Escondidinho is considered a classic Brazilian comfort food, enjoyed during cooler months or as a hearty meal at any time of year.
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Escondidinho offers a savory and comforting blend of flavors, balancing the saltiness of the dried meat with the creamy sweetness of the mashed cassava or potato topping. Aromatic spices and herbs add depth and complexity.
The primary flavor profile revolves around the 'carne seca' (dried, salted beef), which is rehydrated, shredded, and cooked with onions, garlic, tomatoes, bell peppers, and often herbs like cilantro or parsley. This savory mixture is then topped with a creamy layer of mashed potatoes or, more traditionally, 'mandioca' (cassava), puréed with butter, milk, and sometimes cheese. Baking the dish allows the flavors to meld, creating a harmonious and satisfying experience.
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Rehydrating the Carne Seca
Properly rehydrating the 'carne seca' is crucial to remove excess salt. Soak it in multiple changes of water over several hours, or even overnight, to achieve the desired level of saltiness.
Creamy Topping Secrets
For a truly creamy topping, use good quality butter and milk (or cream). Consider adding a touch of nutmeg or grated cheese to the mashed cassava or potato mixture for extra flavor.
Baking to Perfection
Bake the Escondidinho until the topping is golden brown and bubbly. This ensures that the flavors are well-integrated and the topping has a slightly crispy texture.
Spice it up!
Experiment with different spices and herbs to add your own personal touch to the 'carne seca' filling. Cumin, paprika, and chili powder can all add a delicious kick.
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