Paraguayan Fry Bread, also known as Pireca or Cuerito, is a staple of Paraguayan cuisine that can be enjoyed as a sweet or savory dish.
This easy-to-make recipe consists of ingredients such as flour, shortening or lard, water, eggs, and salt, making it a popular choice for whipping up a quick meal.
Pireca can be customized with various toppings, including sugar, honey, cinnamon, and more, and can be enjoyed for breakfast, as an afternoon snack, or as the main dish with a side of Bifé Koygua and fried eggs.
How to Make Pireca
Note: The full instructions are provided in the recipe card below.
Add flour to the bowl of a stand mixer fitted with a dough hook. Whisk the eggs, milk, water, and salt in a liquid measuring cup until well combined.
Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.
On a lightly floured smooth surface, roll half of the dough to a thickness of about ¼ inch. Then, using a pizza cutter or a sharp knife, cut strips of dough into rectangles or diagonal, approximately 2 inches wide by 4 inches long, or cut any shape you desire.
Place a sheet of plastic wrap over the rolled-out dough. The dough must stay moist. Set up a paper towel-lined sheet tray to place the Paraguayan Frybread when it comes out of the oil.
In a small bowl, combine the sugar and cinnamon to coat the Paraguayan Frybread. Heat 3 to 4 inches of oil in a straight-sided heavy saucepan until a deep-frying thermometer registers 350 degrees F.
Fry the Paraguayan Frybread just a few at a time for 2 minutes on each side until puffy and golden brown. You can fry two or more Frybread at a time; don't overcrowd the pan. Transfer it to the prepared baking sheet using a slotted spoon or spider.
While it is still warm, coat them in the cinnamon-sugar mixture. It's best served warm.
Related Recipes
- Paraguayan Fry Bread
- Paraguayan Bollos
- Crispy Orange doughnuts
- Paraguayan Style Orange Doughnuts
- Bolinhos de Chuva
Recipe
Easy Pireca
Ingredients
- 660 g (5 cups) all-purpose flour, spooned and leveled.
- 4 tablespoons shortening , such as Crisco or unsalted butter, softened or any neutral-flavored oil
- 100 ml whole milk , warm
- 100 ml water , warm
- 1 teaspoon kosher salt
- 3 large eggs , room temperature
Instructions
- In the bowl of a stand mixer fitted with a dough hook, add flour. In a liquid measuring cup, whisk the eggs, milk, water, and salt until well combined. Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.
- On a lightly floured smooth surface, roll out half of the dough to a thickness of about ¼ inch. Then, using a pizza cutter or a sharp knife, cut strips of dough into rectangles or diagonal, approximately 2 inches wide by 4 inches long, or cut any shape you desire.
- Place a sheet of plastic wrap over the rolled-out dough. The dough must stay moist. Set up a paper towel-lined sheet tray to place the Paraguayan Frybread when they come out of the oil.
- Make the Coating: In a small bowl, combine the sugar and cinnamon to coat Paraguayan Frybread. Heat 3 to 4 inches of oil in a straight-sided heavy saucepan until a deep-frying thermometer registers 350 degrees F. Fry the Paraguayan Frybread just a few at a time for 2 minutes on each side until puffy and golden brown.You can fry two or more Frybread at a time; just don't overcrowd the pan.
- Using a slotted spoon or spider, transfer the Paraguayan Frybread to the prepared baking sheet.While Paraguayan Frybread is still warm, toss them in the cinnamon-sugar mixture to coat. Paraguayan Frybread is best served warm.
Notes
- To store: Paraguayan Frybread is best served fresh, but you can allow it to cool completely after frying and then store it in an airtight container or zip-top bag at room temperature for up to 2 days. To prevent the bread from getting soggy, place a paper towel or a piece of parchment paper between each layer of Pireca before storing it.
- To reheat: Preheat your oven to 350°F (175°C). Place the Pireca on a baking sheet lined with parchment paper and bake for 5 to 7 minutes or until heated through and crispy. Alternatively, you can reheat Pireca in a toaster oven or on a stovetop griddle over medium heat for a few minutes until heated through. Reheating Pireca will help restore its crispy texture and warm up any toppings you may have added.
- Pireca is best served fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the microwave for 10 to 15 seconds until heated through.
- This pireca recipe can be easily made by hand if you don't have a stand mixer.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.