Payagua Mascada

Description

"Chewed payagua"

Ingredients

• 350 g of cooked and ground beef (or if you prefer, raw)
• 1 kg of mandioca
• 1 clove of garlic
• 4 tbsp of fat or oil
• 1 tbsp of fine salt
• 1 pinch of cumin
• 1 pinch of cayenne pepper
• chopped and fried onion
• 2 tbsp cornstarch

Directions

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.