Entree: Brazil – Brazilian Street Food – Escondidinho (Baked casserole of mashed cassava layered over seasoned shredded meat and melted cheese)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 55 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) cassava (yuca), peeled and cut into 2-inch (5 cm) chunks
- 1 tsp (5 g) salt for boiling
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) heavy cream (optional for extra creaminess)
- Freshly ground black pepper to taste
- 1 lb (454 g) carne seca or dried beef, soaked, rehydrated and shredded (or substitute 1 lb (454 g) well-seasoned shredded skirt steak)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, seeded and diced
- 1/2 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) ground cumin
- 1/4 cup (60 ml) beef or chicken broth
- 1/4 cup (60 ml) chopped fresh parsley or green onions
- 8 oz (225 g) mozzarella or queijo coalho, grated or thinly sliced
- 2 tbsp (30 g) grated Parmesan cheese (optional, for topping)
- Salt to taste for the meat filling

Instructions

1. Place cassava chunks in a large pot, cover with water, add 1 tsp (5 g) salt, and bring to a boil. Reduce heat and simmer until tender and a fork slides through easily, about 20–25 minutes. Drain well.
2. While cassava cooks, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Add shredded carne seca to the skillet with diced tomato, smoked paprika, and cumin. Stir to combine, add 1/4 cup (60 ml) broth, and simmer until mixture is moist and flavors meld, about 8–10 minutes. Taste and adjust salt as needed (carne seca may already be salty). Stir in chopped parsley or green onions, then remove from heat.
4. Mash the drained cassava while hot: remove and discard the central fibrous core if present, then mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) milk until smooth and creamy. Stir in 1/4 cup (60 ml) heavy cream if using, and season with black pepper and additional salt only if needed.
5. Preheat oven to 400°F (200°C). In a 9x13-inch (23x33 cm) baking dish, spread half of the cassava mash in an even layer to form the bottom.
6. Spread the shredded beef filling evenly over the cassava layer. Top with the remaining cassava mash, smoothing the surface with a spatula.
7. Cover the top with grated or sliced mozzarella or queijo coalho, and sprinkle Parmesan if using.
8. Bake uncovered until the cheese is melted and golden and the casserole is bubbling, about 20–25 minutes. For a browned top, place briefly under a broiler for 1–2 minutes, watching closely.
9. Remove from oven, let rest 5 minutes, then cut into portions and serve hot.