Mbeyú (Mbejú)
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 mbeyú
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Cuisine
South American, Argentinian, Paraguayan
Mbeyú (Mbejú)
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Mbejú is a Guarani dish that is popular in Paraguay and northern Argentina. This recipe, that is prepared with tapioca flour, corn flour and cheese, is often served for breakfast.
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Ingredients
- 8 cups cassava flour (tapioca flour)
- 2 cups cornflour extra fine cornmeal
- 2 lb queso paraguayo (Paraguayan cheese), grated
- 1 cup butter or margarine), melted, unsalted
- 1 egg
- ⅔ cup milk
- ½ cup water
- ½ cup margarine (for cooking)
- 1 pinch salt
Instructions
- Mix the milk and water. Set aside.
- In a large salad bowl, mix the cassava flour, corn flour and salt.
- Form a well in the center and pour the melted butter, egg and half the mixture of milk and water. Start kneading.
- Gradually add the rest of the milk and water mixture and continue kneading.
- When the ingredients are incorporated and the dough becomes lumpy, add the cheese and continue kneading. The dough must have a sandy consistency.
- Melt ¼ cup (50g) margarine on a skillet over medium-high heat.
- Add a little bit of batter to obtain a thickness of about ½ inch (1cm).
- Using a spoon, flatten the edges and center of the mbejú.
- After a few minutes, turn the mbejú over to cook on the other side.
- Repeat this process until all the batter is used.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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