Payagua Mascada

Ingredients

 * 350 g of cooked and ground meat
 * 1 kg of mandioca
 * 1 tooth of garlic
 * 4 spoonfuls of fat or oil
 * 1 spoonful of fine salt
 * 1 picks of I comine
 * perforated onion

Directions

 * 1) Peel and boil mandioca in salt water, when tender being to retire and to do pure. The meat previously boiled and pricked (or if it prefers it crude) is mixed with pure of mandioca, pricked garlic, the perforated and fried onion; salt, I comine and 2 spoonfuls of starch. It is mixed well until noticing a homogenea mass. With the hands humedas the tortillas form and they are frien in hot oil, if the meat is cooked, or hardly warms up if the meat is crude. The original prescription requests pellet fat. In the field they add flour of maiz to the preparation.