Paraguayan Mandioca Salad Recipes

PASTEL MANDI'ó

Steps:

• In a pressure cooker, place the meat with 2 cloves of garlic, 1 onion and 1 bay leaf. Season with salt and pepper and cook for 45 minutes.
• Remove the meat from the pressure cooker and reserve the broth.
• Roughly chop the meat.
• Chop the remaining garlic and onion.
• In a Dutch oven, sauté the onion and garlic over medium heat for 2 minutes. Add the bell pepper and stir well.
• Add the rice and stir well. Season with salt and pepper.
• Add 2 ladles of meat stock, chopped parsley and cumin.
• Cook on low heat until the rice is cooked, about 10 minutes.
• Add the meat and mix well. Adjust the seasoning.
• Place the stuffing in a strainer and drain to get rid of all the liquid. Let cool.
• Mix the boiled eggs with the stuffing.
• Rinse the cassava under cold water. Rub lightly with a brush to remove any dirt that may have stuck to the cassava root.
• Peel with a sturdy vegetable peeler. Cassava should be pristine white at the end of the peeling.
• Cut the peeled cassava into large pieces.
• Place in a saucepan and add enough water to cover. Season with salt and mix.
• Boil the cassava for 30 minutes, or until tender.
• Remove from heat immediately and drain well.
• Purée the cassava.
• Place the cassava and corn flour in a large bowl.
• Add margarine, 1 teaspoon salt, egg and all-purpose flour. Knead well.
• Sprinkle the work surface with corn flour and roll out the dough with a rolling pin to a thickness of ⅛ inch.
• Form discs of dough of about 4 inches (10cm) diameter.
• Place a teaspoonful of stuffing in the center of each disc of dough.
• Renew the operation until the dough is used up.
• Wet the edges of each disc with water and close in a half-moon shape by pressing on the edges.
• Heat a pot or Dutch oven with a good amount of oil and deep fry the pastels mandi'ó over medium-high heat.
• Serve hot.