Ingredients
-
3/4
-
2
-
1
-
4
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Peel Yucca, or Cassava, and Boil in Salted Water Until Tender, About 20 to 30 Minutes (don't Overcook). |
|
2
Done
|
Meanwhile, Heat a Skillet Over Medium Heat and Cook Ground Beef and Onion, Until Meat Is Browned and Onion Is Softened, About 5 Minutes. |
|
3
Done
|
Remove Yucca, or Cassava, from Heat and Puree; Mix With Cooked Ground Beef, Minced Garlic, Salt, Cumin, and Corn Starch. |
|
4
Done
|
With Wet Hands, Form Into Small Tortillas or Patties. |
|
5
Done
|
Heat Oil in a Large Skillet, Over Medium Heat, Fry Tortillas Until Golden, Turn and Fry Other Side; Drain on Paper Toweling. |
|
6
Done
|
These Will Keep, Refrigerated, For Several Days. |
