The mbejú, a Paraguayan tortilla made with tapioca starch and cheese, stands out for its traditional and special flavor, prepared with simple ingredients like lard, egg, milk, and salt. Its careful preparation, which includes thorough kneading and precise cooking, results in a crispy exterior and a soft interior, with the irresistible touch of melted cheese. A delight to enjoy on any special occasion.
The tapioca flour is mixed with the salt in a bowl.
Add lard and egg in the center.
With milk, form a crumbly dough.
The grated cheese is incorporated and the kneading continues.
In a skillet with melted margarine, cook the mixture until golden.
Serve hot.
Mbeyu
Ingredients
1 kilogram of Cassava flour
750 grams of Paraguayan cheese
200 grams of Lard
1 Egg
200 milliliters of Milk
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : Place the tapioca flour with the salt in a bowl.
Step 2 : Make a small well in the center and add the lard and egg.
Step 3 : Begin kneading and gradually add the milk.
Step 4 : Then add the grated cheese and continue kneading.
Step 5 : The texture of the dough should be crumbly or grainy.
Step 6 : Place a skillet over medium heat and cover with some melted margarine.
Step 7 : Add a little of the mixture and flatten with a metal spoon, pressing the edges and center, until about 1 cm thick.
Step 8 : Cook for at least 3 minutes on each side.
Step 9 : Serve hot.
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