Prep 20 mins
Cook 40 mins
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.
- 3⁄4 lb ground beef
- 2 lbs yucca root or 2 lbs cassava
- 1 garlic clove, minced
- 4 tablespoons oil
- 1 tablespoon salt
- 1 pinch ground cumin
- 1 small onion, chopped
- 2 tablespoons cornstarch
- Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
- Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
- Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
- With wet hands, form into small tortillas or patties.
- Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
- These will keep, refrigerated, for several days.