Easy Reviro Paraguayo
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
12
-
Calories
252 kcal
-
Course
Side Dish
-
Cuisine
Paraguayan
Easy Reviro Paraguayo
Description
This Reviro Paraguayo begins by combining flour, salt, egg, milk, and oil to create a sticky, stretchy dough. The dough is fried in hot oil in a heavy pot until the bottom is golden, then flipped to brown the other side. Once both sides are golden, the dough is broken apart with a wooden spoon while cooking continues on low heat, stirring until it breaks into small, crisp fragments.
The texture transitions from a whole fried dough to bite-sized crispy pieces, characteristic of this dish. The process requires patient and continuous stirring to achieve the desired crumbly crispness. It can be served as a snack or accompaniment.
To store, allow the reviro to cool completely and keep it in an airtight container at room temperature for up to two days or refrigerate for up to a week. It can be reheated quickly in a microwave or on the stovetop. The recipe can also be frozen after cooking; thaw and gently reheat when needed, though crispiness may be reduced.
Ingredients
- 500 gr. all-purpose flour
- 1 large egg , lightly beaten
- 1-½ cups 2% milk or combination of whole milk and water; can also just use water if preferred
- 2-½ teaspoons kosher salt , adjust to taste
- 8 Tablespoons sunflower oil divided, or any neutral flavored oil
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.
Notes
- Store cooled reviro in an airtight container at room temperature for up to 2 days or refrigerated up to a week.
- Reheat gently in a microwave or on the stovetop; crispness may diminish upon reheating.
- Reviro can be frozen after cooking; thaw in the fridge and reheat by microwave or stove.
- It is best fresh but can be prepared a day ahead and stored refrigerated.
User Reviews
Overall Rating
5
You'll Also Love
