Escondidinho de carne seca
Escondidinho, a popular Brazilian dish, made with dried meat (carne seca)
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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Jack Tequila
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Escondidinho's history is rooted in the interior of Brazil, particularly the Northeast, where 'carne seca' (dried beef) was a staple due to its ability to be preserved without refrigeration. The dish likely evolved as a resourceful way to use readily available ingredients, combining the preserved meat with creamy mashed potatoes or cassava, reflecting indigenous and colonial influences.
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Escondidinho de Carne Seca is a popular comfort food in Brazil, often associated with family gatherings and celebrations. It represents resourcefulness and adaptation, reflecting the history and culinary traditions of the country's interior.
Regional Variations
Different regions of Brazil have their own variations of Escondidinho, using different types of tubers for the mash (cassava, potatoes, sweet potatoes), different cheeses, and different spices to season the carne seca. This reflects the diversity of Brazilian cuisine.
Comfort Food
Escondidinho is considered a classic comfort food, often made at home and shared among family and friends. It's a hearty and satisfying dish that evokes feelings of nostalgia and warmth.
Celebratory Dish
While common for everyday meals, Escondidinho is also served during special occasions and celebrations, showcasing its versatility and appeal.
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Escondidinho de Carne Seca boasts a savory and comforting flavor profile, balancing the salty and robust taste of the dried beef with the creamy richness of the mashed topping. Aromatics like garlic, onion, and herbs enhance the overall experience.
The primary flavor comes from the 'carne seca', which is rehydrated and shredded, providing a salty, intensely beefy taste. This is balanced by the creamy, often buttery and milky flavor of the mashed topping, traditionally made with cassava (mandioca/aipim) or potatoes. Onions, garlic, and other herbs create a savory base, and some variations incorporate creamy cheese like 'catupiry' or 'requeijão' for added richness.
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Preparing the Carne Seca
Properly desalting the 'carne seca' is crucial. Soak it in water, changing the water several times over 24-48 hours, until the saltiness is reduced to your liking. Then, shred it finely after cooking.
Creamy Topping Secrets
For the mashed topping, use starchy potatoes or cassava for a smooth and creamy texture. Add butter, milk, or cream for richness. Season generously with salt, pepper, and nutmeg for added flavor depth.
Browning the Top
For an appealing presentation and added flavor, broil the assembled Escondidinho briefly until the top is golden brown and bubbly. Be careful not to burn it.
Adding Cheese
Adding a layer of creamy cheese like Catupiry or Requeijão between the carne seca and the mashed topping adds extra flavor and richness to the dish.
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