Description Edit

"Chewed payagua"

Ingredients Edit

Directions Edit

  1. Peel and boil mandioca in salt water, when tender, remove from heat and purée.
  2. Add the meat to the purée of mandioca, along with the garlic, onion, salt, cumin and starch.
  3. Mixed well until you achieve a homogenous mass.
  4. With wet hands form the tortillas and they are frien in hot oil, if the meat is cooked, or hardly warms up if the meat is crude.
  5. The original prescription into small flat disks.
  6. Fry in oil until cooked through.
  7. In the countryside, they add cornmeal to the preparation.
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