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.                            

Paraguayan Tortillas


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



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.

Serves 8.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s