Payagua Mascada

Payagua Mascada Recipe from Paraguay - Ground Beef and Mandioca Dish

Region / culture: Paraguay | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Payagua Mascada is a traditional Paraguayan dish made with cassava (mandioca) and ground beef. It is a popular street food in Paraguay and is often enjoyed as a snack or appetizer.

History

The origins of Payagua Mascada can be traced back to the indigenous Guarani people of Paraguay. The dish has been passed down through generations and has become a staple in Paraguayan cuisine.

Ingredients

350 g of cooked and ground beef (or if you prefer, raw)
1 kg of mandioca
1 clove of garlic
4 tbsp of fat or oil
1 tbsp of fine salt
1 pinch of cumin
1 pinch of cayenne pepper
chopped and fried onion
2 tbsp of cornstarch

How to prepare

Peel and boil cassava in salted water. Once tender, remove from heat and mash.
Combine the mashed cassava with the meat, garlic, onion, salt, cumin, and starch.
Mix well until a homogeneous mixture is achieved.
Using wet hands, shape the mixture into tortillas and fry them in hot oil until cooked through. If the meat is already cooked, fry until golden brown. If the meat is raw, fry until it is just heated through.
Shape the mixture into small flat disks as per the original recipe.
Fry the disks in oil until they are fully cooked.
In rural areas, cornmeal is added to the mixture.

Variations

Add chopped bell peppers or tomatoes to the mixture for a pop of color and flavor.
Use ground chicken or pork instead of beef for a different twist on the dish.

Cooking Tips & Tricks

Make sure to boil the cassava until it is tender before mashing it. This will ensure that the final dish has the right texture.

- Use wet hands to shape the mixture into tortillas or disks. This will prevent the mixture from sticking to your hands.

- Fry the Payagua Mascada in hot oil until it is fully cooked and golden brown. This will give it a crispy exterior and a delicious flavor.

Serving Suggestions

Payagua Mascada can be served with a side of chimichurri sauce or salsa criolla for added flavor.

Cooking Techniques

Frying is the main cooking technique used to prepare Payagua Mascada. Make sure to fry the tortillas or disks in hot oil until they are fully cooked and golden brown.

Ingredient Substitutions

If you cannot find cassava, you can use potatoes as a substitute. You can also use ground chicken or pork instead of beef.

Make Ahead Tips

You can prepare the mixture for Payagua Mascada ahead of time and refrigerate it until you are ready to fry the tortillas or disks.

Presentation Ideas

Serve Payagua Mascada on a platter with a garnish of chopped parsley or cilantro for a beautiful presentation.

Pairing Recommendations

Payagua Mascada pairs well with a cold beer or a glass of red wine. It can also be enjoyed with a side of pickled vegetables or a fresh salad.

Storage and Reheating Instructions

Store any leftover Payagua Mascada in an airtight container in the refrigerator. To reheat, simply fry the tortillas or disks in hot oil until they are heated through.

Nutrition Information

Calories per serving

Each serving of Payagua Mascada contains approximately 300 calories.

Carbohydrates

Each serving of Payagua Mascada contains approximately 30 grams of carbohydrates.

Fats

Each serving of Payagua Mascada contains approximately 15 grams of fats.

Proteins

Each serving of Payagua Mascada contains approximately 20 grams of proteins.

Vitamins and minerals

Payagua Mascada is a good source of vitamin C, iron, and potassium.

Alergens

Payagua Mascada contains beef and cornstarch, which may be allergens for some individuals.

Summary

Payagua Mascada is a nutritious dish that is high in proteins and vitamins. It is a filling and satisfying meal that can be enjoyed as a snack or appetizer.

Summary

Payagua Mascada is a delicious and traditional Paraguayan dish that is easy to make and full of flavor. Enjoy it as a snack or appetizer with your favorite dipping sauce for a taste of Paraguay.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Payagua Mascada. The flavors, the aromas, the textures - everything about this dish captivated me from the very first bite. I remember the day like it was yesterday, when I was a young girl living in a small village in Paraguay.

My grandmother, Mama Rosa, was the one who introduced me to the world of cooking. She was a master in the kitchen, and every dish she made was a work of art. One day, as I watched her prepare a traditional Paraguayan feast, I asked her about the origins of the dishes she made. That's when she told me the story of Payagua Mascada.

According to Mama Rosa, Payagua Mascada is a traditional Paraguayan dish that dates back centuries. It was originally made by the Guarani people, the indigenous inhabitants of Paraguay. The dish was a staple in their diet, made from simple ingredients that were readily available in the region.

The name Payagua Mascada comes from the Guarani language. "Payagua" refers to a type of grass that grows in the region, while "Mascada" means crushed or mashed. The dish is made by pounding the ingredients together in a traditional wooden mortar and pestle, creating a smooth and flavorful paste.

Mama Rosa learned the recipe for Payagua Mascada from her own grandmother, who in turn had learned it from her ancestors. It was a recipe that had been passed down through the generations, each cook adding their own twist to make it their own.

As Mama Rosa shared the recipe with me, I could see the passion in her eyes. She told me about the importance of using fresh, quality ingredients and taking the time to prepare each component with care and love. She also stressed the significance of sharing this dish with family and friends, as a way of preserving our cultural heritage.

I watched as Mama Rosa expertly prepared the dish, grinding the roasted peanuts, garlic, and chili peppers together in the wooden mortar and pestle. The aromas that filled the kitchen were intoxicating, a blend of earthy peanuts, pungent garlic, and spicy chili peppers. I could hardly contain my excitement as I watched her mix in the vinegar and oil, creating a smooth and creamy paste.

Finally, Mama Rosa scooped the Payagua Mascada onto a plate and garnished it with fresh herbs. The dish looked simple yet elegant, a testament to the rich culinary traditions of Paraguay. As I took my first bite, I was transported back in time to the days of the Guarani people, savoring the flavors of their ancestral dish.

Since that day, I have made Payagua Mascada countless times, each time with a renewed sense of pride and connection to my roots. I have shared the recipe with friends and family, passing on the traditions that were handed down to me by my beloved Mama Rosa.

As I sit here now, reflecting on the journey that brought me to this moment, I am grateful for the memories and experiences that have shaped me into the cook I am today. Payagua Mascada will always hold a special place in my heart, a reminder of my heritage and the love that I put into every dish I create.