Easy Reviro Paraguayo

Name: Easy Reviro Paraguayo
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 serving
Ingredients: 500 gr. All-purpose Flour; 1 large egg; 1-½ cups 2% milk or a combination of whole milk and water. You can also just use water if preferred; 2-½ teaspoons kosher salt; 8 Tablespoons sunflower oil or any neutral flavored oil

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5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
12
Calories
252 kcal
Course
Side Dish
Cuisine
Paraguayan

Easy Reviro Paraguayo

Deacon Moody

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Reviro is a beloved traditional dish from Alto Paraná, one of the 17 departments of Paraguay. This humble yet delicious crumbly fried dough can be savored by itself or sprinkled with sugar for a touch of sweetness. In our family, Reviro is a favorite. For breakfast, we often pair it with Cocido Quemado, a traditional Paraguayan drink made from yerba mate.

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Ingredients

Servings

500 gr. All-purpose Flour.
1 large egg , lightly beaten
1-½ cups 2% milk or a combination of whole milk and water. You can also just use water if preferred
2-½ teaspoons kosher salt , adjust to taste
8 Tablespoons sunflower oil or any neutral flavored oil , divided

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Instructions

In a large bowl, whisk together the flour and salt until they are well combined. Create a well in the center of the flour mixture. Into this well, pour 4 tablespoons of oil, followed by the beaten egg. Add the milk and water while stirring continuously with a wooden spoon. Continue this process until you achieve a dough that is wet, stretchy, and sticky.
Next, in a large Dutch oven or a heavy-duty stainless steel pot, heat the remaining tablespoon of oil over medium heat. Make sure the oil gets hot, but avoid letting it reach its smoking point. Carefully place the dough into the hot oil. Allow it to fry without moving it until the bottom becomes golden, a process that might take several minutes. Once the bottom is golden, flip the dough to cook the other side until golden.
Using a wooden spoon, begin breaking apart the dough, hitting and stirring continuously until it starts to crumble. Lower the heat and persistently work on the dough until it disintegrates into small, crispy, golden-brown crumbs. Once the dough is fully crumbled and has a golden hue, remove it from the heat and let it cool slightly before serving.

Equipments used:

Notes

How to Store & Re-Heat
To store: Allow the reviro to cool completely, and then transfer it to an airtight container or resealable plastic bag. You can store it at room temperature for up to 2 days or in the refrigerator for up to a week.
To reheat: When you're ready to have the reviro, you can quickly warm it up in a microwave. Just heat for about 20-30 seconds until it's warm throughout.
Make-Ahead
Reviro can be prepared a day in advance. Once cooled, store it in an airtight container in the refrigerator for up to 5 days. To serve, reheat in the microwave or on the stovetop over low heat until warmed through.
How to Freeze
Reviro tastes best fresh. However, it can be frozen for later use. After cooking, let it cool. Then, place it in a freezer bag, pushing out all the air, or in a freezer-friendly container. When you want to eat it, thaw it in the fridge. To warm it up, use the microwave, oven, or stove. It might not be as crispy as when first made, but it'll still taste good. If you have leftovers, freezing is a good way to store them for another time.