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Payagua Mascada (Paraguayan Tortillas)

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“Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.”

Ingredients Nutrition


  1. Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
  2. Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
  3. Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
  4. With wet hands, form into small tortillas or patties.
  5. Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
  6. These will keep, refrigerated, for several days.

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