Paguayá mascada, a delightful combination of ground meat and fried manioc. Simple to prepare, this treat requires basic ingredients such as onion, garlic, pepper, cumin, green onions, and parsley. The manioc is cooked until it becomes a purée, mixed with seasoned meat to form balls that are flattened and fried until achieving a perfect golden color. A dish that invites you to enjoy every bite.
The Paguayá mascada is a traditional dish full of authentic flavors, where fresh ingredients and delicious textures are combined.
Each bite of this recipe transports those who taste it to a feast of unparalleled sensations.
It's a perfect dish for sharing at family gatherings or with friends, and will surprise everyone with its exquisite flavor.
Encourage yourself to try it and enjoy a unique culinary experience.
Paguayá Mascada
Ingredients
½ kilogram of Ground meat
1 kilogram of Manioc
2 Garlic cloves, chopped
1 Chopped onion
2 Chopped green onions
½ tablespoon of Cumin
1 pinch of Pepper
1 Bay leaf
Chopped parsley
1 pinch of Salt
Oil
Flour
Preparation
Step 1 : To prepare this delicious recipe, first sauté the onion and garlic in a pan with oil.
Step 2 : Then add the meat, pepper, salt, and cumin, mix well, and add the green onions and parsley, continuing to stir in the pan.
Step 3 : Meanwhile, peel and cut the manioc into pieces, then place it in a pot with boiling water, a bay leaf, and salt, cooking until tender.
Step 4 : Once cooked, remove from water, drain, and mash the manioc to make a purée.
Step 5 : Next, mix the manioc with the meat until forming a homogeneous dough, then shape into balls and flatten to make circles.
Step 6 : Fry these circles in hot oil until golden and crispy.
Step 7 : Remove from the oil and place on absorbent paper to eliminate excess grease.
Step 8 : Finally, serve the manioc and meat empanadas, ready to enjoy at any occasion.
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