Carne seca escondidinho

Method

1. Boil the cassava in salted water until tender, drain and mash it while still hot.
2. Return the cassava to the pan with the salt and butter, mix, then stir in the requeijão. Set aside.
3. In another pan with olive oil, brown the garlic and onion. Add the tomatoes and chili and fry briefly.
4. Add the shredded carne seca and sauté. Stir in the herbs and adjust the salt.
5. Spread the beef in a baking dish and cover it with the cassava mash.
6. Sprinkle with parmesan and bake until golden. Serve right away.