Easy Mbejú Mestizo

Name: Easy Mbejú Mestizo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20 Mbejú Mestizo
Ingredients: 750 g yuca starch; 250 g Quaker yellow cornmeal; 300 g melt butter; 400 g queso paraguay; 350 ml milk or water; 3 teaspoons kosher salt; butter

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
20 Mbejú Mestizo
Calories
352 kcal
Course
Side Dish
Cuisine
Paraguayan

Easy Mbejú Mestizo

Deacon Moody

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Mbejú Mestizo, also known as "mbeyú," is a beloved variation of Mbejú, a staple of Paraguayan cuisine. The dish is well-known for its simplicity and versatility, with key ingredients such as tapioca starch, cornmeal, salt, milk or water, and Queso Paraguay, which create a crumbly dough with a unique texture and flavor. The cheese is the star of the show, providing the dish with its signature tangy taste and taking it to the next level of deliciousness.

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Ingredients

Servings

750 g yuca starch
250 g Quaker yellow cornmeal
300 g melt butter
400 g queso paraguay , Mexican shredded cheese, mozzarella, shredded Parmesan cheese, or any shredded semi-soft melty cheese shredded Parmesan cheese
350 ml milk or water
3 teaspoons kosher salt
butter , as needed

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Instructions

In a small bowl, pour the milk and add the kosher salt. Stir until salt is completely dissolved. Set aside. In a large bowl, combine yuca starch, cornmeal, and all the cheese. (Stir)
Add the melted butter and start mixing with your fingers until it has a crumble consistency. Gradually pour the milk into the dry mixture and use your hands to integrate it until it starts to look like a chunky crumble.
Heat a small or medium frying pan over medium heat, and add a little butter to the coat. (About 1 teaspoon ) Slowly add the chunky crumble mixture to the pan (make sure you cover the bottom of the pan completely) and set it to a lower heat. (About 1 cup) *The Mbeju should be neither too thick nor too thin.
Use your hand or a spoon to spread the crumble mixture evenly in the pan and flatten the edges a bit with a spoon. (flatten the edges only). When the cheese starts melting, and the bottom is crispy and golden brown, turn it over. (Around 4 to 5 minutes) You can flip it over with a spatula or use a plate to flip
If you choose to flip with a plate, lay out a plate that is a bit bigger than the pan you’re using, gently slide the Mbejú cooked side onto the plate, and carefully invert the plate back onto the pan, so the Mbejú is now cooking on the other side. *Be careful when attempting this method and make sure that you have a good, steady grip on both the pan and plate at all times.
Cook it on the other side for another 4 to 5 minutes or until crispy and golden brown. Enjoy with a nice hot cup of Cocido con Leche!

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Mbejú Mestizo, allow it to cool completely at room temperature. Once it has cooled, you can store it in an airtight container or wrapped tightly in plastic wrap. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To store: Mbejú Mestizo, allow it to cool completely at room temperature. Once it has cooled, you can store it in an airtight container or wrapped tightly in plastic wrap. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat: Mbejú Mestizo, you can use a frying pan or griddle. Heat the pan or griddle over medium heat and add a small amount of butter or oil. Once the butter or oil is melted and hot, add the Mbejú Mestizo and cook for 2-3 minutes on each side or until heated through and crispy. Alternatively, you can reheat it in the microwave for 20-30 seconds or until heated. Be sure not to overheat it, as it can become tough and dry.
To reheat: Mbejú Mestizo, you can use a frying pan or griddle. Heat the pan or griddle over medium heat and add a small amount of butter or oil. Once the butter or oil is melted and hot, add the Mbejú Mestizo and cook for 2-3 minutes on each side or until heated through and crispy. Alternatively, you can reheat it in the microwave for 20-30 seconds or until heated. Be sure not to overheat it, as it can become tough and dry.
How to Make Ahead
How to Make Ahead
To prepare it ahead of time, you can refrigerate the dough until you're ready to cook it. After preparing the batter, cover it tightly with plastic wrap or a lid and store it in the refrigerator. The prepared dough can be stored in the refrigerator for up to 5 days, making it a convenient option for meal planning or quick and easy breakfasts.
To prepare it ahead of time, you can refrigerate the dough until you're ready to cook it. After preparing the batter, cover it tightly with plastic wrap or a lid and store it in the refrigerator. The prepared dough can be stored in the refrigerator for up to 5 days, making it a convenient option for meal planning or quick and easy breakfasts.
When you're ready to cook the Mbeju mestizo, remove the batter from the refrigerator and let it come to room temperature for about 10-15 minutes. Preheat a 9'' non-stick skillet or griddle over medium heat, and cook the Mbeju according to this recipe.
When you're ready to cook the Mbeju mestizo, remove the batter from the refrigerator and let it come to room temperature for about 10-15 minutes. Preheat a 9'' non-stick skillet or griddle over medium heat, and cook the Mbeju according to this recipe.
How to Freeze
How to Freeze
Allow it to cool completely after cooking. Wrap each Mbeju mestizo individually in plastic wrap or aluminum foil. Place the wrapped Mbeju in a freezer-safe storage container or plastic bag. Label the container with the date and contents. Place the container or bag in the freezer and freeze for up to 1 month. Remove the frozen Mbeju from the freezer and let them thaw overnight in the refrigerator.
Allow it to cool completely after cooking. Wrap each Mbeju mestizo individually in plastic wrap or aluminum foil. Place the wrapped Mbeju in a freezer-safe storage container or plastic bag. Label the container with the date and contents. Place the container or bag in the freezer and freeze for up to 1 month. Remove the frozen Mbeju from the freezer and let them thaw overnight in the refrigerator.
Unwrap them and let them come to room temperature for about 10-15 minutes. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for 8 to 10 minutes or until heated through; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Unwrap them and let them come to room temperature for about 10-15 minutes. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for 8 to 10 minutes or until heated through; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Notes:
Let the Mbejú Mestizo mixture rest for a few minutes to make it lighter and more manageable.