Payagua Mascada Paraguayan Tortillas Recipes
PAYAGUA MASCADA (PARAGUAYAN TORTILLAS)
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
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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- Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.
- Drain the cassava and mash into a puree. Add the mashed cassava into the ground beef mixture. Add in the garlic, salt, cumin and cornstarch and mix well.
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