1 kg of dried bacon, cut into strips and soaked in water for 24 hours (change the water several times)
2 kg of manioc
1/4 cup of butter
2 tablespoons of oil
3 large onions, sliced thinly
1/2 cup of water (120 ml)
1 1/4 cups of milk (300 ml)
410g of Catupiry cheese, well mashed
Salt to taste
1 kg of dried bacon, cut into strips and soaked in water for 24 hours (change the water several times)
2 kg of manioc
1/4 cup of butter
2 tablespoons of oil
3 large onions, sliced thinly
1/2 cup of water (120 ml)
1 1/4 cups of milk (300 ml)
410g of Catupiry cheese, well mashed
Salt to taste
Drain the bacon and place it in a pot with enough water to cover it
Let it simmer, reduce heat, and cook until the meat is tender
Remove from heat and drain
Cut the manioc into pieces, peel, and cook in water until soft
Drain and mash with a fork
In a medium skillet with butter and oil, sauté the onion low heat, covered, until golden brown
If the onion becomes dry (sticking to the pan), add a little 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 skillet to obtain some broth
Remove from heat
Join the onion, mix well, and reserve
In a bowl, mix the mashed manioc with milk and salt
Beat well with an electric mixer until creamy
Grease a 30 cm diameter mold with butter
Place half of the manioc mixture and then add the meat
Spread the cheese on top and cover with the remaining manioc
Bake in a hot oven (200°C), preheated, for 20 minutes or until well heated
Remove from oven and serve
