Escondidinho de Carne Seca (creamy)

Directions

• Cut 700g of jerky into pieces and leave it in a bowl with water in the fridge overnight (change the water twice);
• Transfer the jerky to a pressure cooker;
• Add water until it passes more than 3 fingers of the height of the meat;
• Cover and cook over medium heat until pressure starts. 
  Count 20 minutes as soon as you get pressure and turn off the fire;
• Reserve the jerky in a container (do not throw away the cooking water);
• Add 1,400 kg of manioc to the water used to cook the jerky (cover with more water if necessary);
• Let it cook under pressure for 20 minutes on medium heat;
• Shred the dried meat;
• In a pan on the fire, add 2 tablespoons of oil/olive oil;
• Add 1 large onion cut into cubes;
• Mix until the onion is golden;
• Add 2 crushed garlic cloves;
• Mix for 1 minute;
• Add the dried meat;
• Add pimento pepper to taste;
• Mix for 2 minutes;
• Add 2 tablespoons of chopped cilantro or parsley;
• Mix and reserve;
• Squeeze the cassava in another pan;
• Add 1 cup of milk tea (240ml);
• Add 2 tablespoons of butter;
• Mix over medium heat;
• Add 1 cup of cream cheese (optional);
• Mix for 3 minutes;
• Grease a refractory with oil;
• Add half of the puree;
• Add the shredded beef;
• Cover with the rest of the puree;
• Add 1 layer of mozzarella cheese;
• Bake in a preheated oven at 200 degrees until browned.
• Your creamy jerky escondidinho is ready!