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

Ingredients

  • 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

 

Instructions

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.

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