Payagua Mascada Paraguayan Tortillas Recipes

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PAYAGUA MASCADA (PARAGUAYAN TORTILLAS)



Payagua Mascada (Paraguayan Tortillas) image

Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.

Provided by threeovens

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3/4 lb ground beef
2 lbs yucca root or 2 lbs cassava
1 garlic clove, minced
4 tablespoons oil
1 tablespoon salt
1 pinch ground cumin
1 small onion, chopped
2 tablespoons cornstarch

Steps:

  • Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
  • Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
  • Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
  • With wet hands, form into small tortillas or patties.
  • Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
  • These will keep, refrigerated, for several days.

Nutrition Facts : Calories 345, Fat 13.5, SaturatedFat 3.5, Cholesterol 28.9, Sodium 916.5, Carbohydrate 46, Fiber 2.2, Sugar 2.3, Protein 9.6

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