1 kg of diced bacon, soaked for 24 hours (change the water several times), 2 kg of cassava, 1/4 cup of butter, 2 tablespoons of olive oil, 3 large onions, finely sliced, 1/2 cup of water (120 ml), 1 1/4 cups of milk (300 ml), 1 Catupiry cheese, well mashed (410 g), Salt to taste
1 kg of diced bacon, soaked for 24 hours (change the water several times), 2 kg of cassava, 1/4 cup of butter, 2 tablespoons of olive oil, 3 large onions, finely sliced, 1/2 cup of water (120 ml), 1 1/4 cups of milk (300 ml), 1 Catupiry cheese, well mashed (410 g), Salt to taste
Drain the bacon and place it in a pot with enough water to cover it
Simmer, then reduce heat and cook until the meat is tender
Remove from heat and drain
Cut the cassava into pieces, peel, and cook in enough water to cover until tender
Drain and mash with a fork
In a medium skillet with butter and olive oil, sauté the onion at low heat, covered, until golden brown
If the onion becomes dry (sticks to the pan), add a little more water and scrape the bottom of the pan
Remove from heat and reserve
In the same skillet, add the meat and cook, stirring until well browned
Add 1/2 cup of water and scrape the bottom of the pan to obtain some broth
Remove from heat
Combine the onion with the mixture and mix well
In a bowl, combine the mashed cassava with milk and salt
Beat well with a blender until creamy
Grease a 30 cm diameter mold with butter
Place half of the cassava mixture, then add the meat, spread the remaining cassava mixture, and top with cheese
Bake in a hot oven (200°C), preheated, for 20 minutes or until well heated
Remove from the oven and serve
746 calories per serving
