Ingredients
- 400 g dried beef (charque), desalted and cooked
- 800 g cassava, in pieces
- 200 ml heavy cream
- 50 g butter
- 1 onion, chopped
- 3 garlic cloves
- 150 g shredded mozzarella cheese
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Cook the cassava in the mixing bowl with 700 ml water and salt, 25 min/100°C/speed 1. Drain.
- Add butter and cream to the cassava and blend 40 sec/speed 6 into a purée. Set aside.
- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Shred the dried beef, add it and cook 8 min/120°C/reverse/spoon speed.
- In a baking dish, layer some purée, the beef filling, another layer of purée, and the mozzarella.
- Broil in the oven 20 minutes at 200°C until golden.
- Serve hot.
Tips
- Desalt the dried beef well, changing the water several times.
- You can make individual portions in small ramekins.
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