Mandi'o Chyryry So'o is a traditional Paraguayan dish made with mandioca (cassava) and leftover meat, typically asado (grilled beef).
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The name comes from Guarani: "Mandi'o" means cassava, "Chyryry" means fried, and "So'o" means meat.
This dish repurposes boiled cassava, combining it with sautéed onions, eggs, and melted cheese for a rich, flavorful meal.
Enjoy it as a hearty breakfast, a savory side, or a satisfying main course.
This Mandi'o Chyryry So'o is one of my favorite ways to turn leftovers into something delicious and satisfying. I keep this recipe simple, quick, and flavorful by using leftover grilled meat and yuca.
I prefer leftover yuca because it holds up perfectly when fried, giving it the perfect crispy bite without falling apart.
I like to add onions and chicken bouillon for extra flavor. It's a hearty, comforting meal that's easy to make and perfect for using what you already have.
Ingredients You'll Need
- Leftover asado (grilled meat/barbecue): adds smoky, rich flavor and heartiness.If using fresh meat instead, season it well and sear it in the pan with the chopped onions until both are golden brown and caramelized, enhancing their depth of flavor.
- Fresh or leftover yuca: crisps up better when fried while staying tender inside.Frozen yuca is my go-to-it works just as well after boiling.
- Onion: adds depth and mild sweetness.
- Eggs: bind ingredients together and add a creamy texture.
- Melty cheese (cheddar, Monterey Jack, mozzarella, etc.) brings gooey, cheesy richness.
- Green onions (white and green parts separated): Provides freshness.
- Olive oil or neutral oil: helps fry everything to a crisp, golden finish.
- Knorr chicken bouillon or kosher salt: enhances overall flavor.
- Black pepper: adds subtle spice.
See the recipe card for quantities.
How to Make Mandi'o Chyryry So'o
Note: Full instructions are provided in the recipe card below.
1. Boil yuca in salted water until tender but firm. Drain and cool.
2. Cut yuca lengthwise, remove fibrous stems, and slice into 3 cm (1-inch) pieces.
3. Heat oil in a nonstick pan over medium heat. Fry yuca, gently pressing with a spatula, until golden and crispy on all sides.
4. Add onion, meat, and white parts of green onions. Season with bouillon (or salt) and pepper. Cook until onions brown.
5. Pour in whisked eggs, stirring continuously until set.
6. Sprinkle cheese evenly over the dish. Cover and let melt.
7. Garnish with green onion tops and serve immediately.
Hint: Leftover yuca has a firmer texture, making it ideal for frying without falling apart. 😊
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave.
Make-Ahead: You can pre-boil the yuca and store it in the fridge for up to 2 days before frying. Leftover meat, such as grilled or roasted beef, can be used. If using fresh meat, sear it before adding it to the dish.
Freezing: Not recommended.
Camila's Tips & Variations
- Best Yuca for Frying: Leftover yuca holds its shape better and crisps up nicely, making it ideal for this dish. If using freshly boiled yuca, let it cool before frying.
- Meat Variations: While leftover asado is traditional, you can use roasted beef, shredded chicken, or even crispy bacon for a twist.
- Extra Flavor: Sauté garlic with the onions or add a pinch of smoked paprika for a deeper flavor.
- Cheese Options: Use any melty cheese like mozzarella, Monterey Jack, or even Paraguayan queso Paraguay.
Frequently Asked Questions
Can I use fresh yuca instead of leftover yuca?
Yes, but leftover yuca is best because it holds its shape better when fried. If using fresh yuca, let it cool completely before frying for better texture.
What other meats can I use?
Traditionally, leftover asado (grilled beef) is used, but you can also try roasted beef, shredded chicken, pork, or even crispy bacon.
How do I prevent the yuca from falling apart?
Use leftover yuca, let it cool before frying, and avoid stirring too much while crisping it up.
Pair with
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Recipe
Mandi'o Chyryry So'o
Ingredients
- 500 g leftover asado (grilled meat/barbecue) - adjust the quantity to taste
- 1 kg cooked yuca , cut into cubes
- 1 small onion , chopped
- 5 large eggs , room temperature
- 200 g shredded cheddar , Monterey Jack, mozzarella, or any melty cheese of your choice
- 1 bunch of green onions , chopped (white part and green part separated)
- 4 tablespoons extra virgin olive oil or any neutral-flavored oil
- 2 teaspoons Knorr chicken bouillon or kosher salt , adjusted to taste
- ½ teaspoon ground black pepper , to taste
Instructions
- Finely chop the regular onion and green onion, keeping the white and green parts of the green onion separate. In a small bowl, whisk the eggs and set them aside.
- Heat oil in a large nonstick frying pan over medium heat. Add the meat, chopped onion, and the white parts of the green onion. Season with chicken bouillon (or salt) and pepper, then cook until the onions are lightly browned.
- Add the yuca pieces to the pan and cook until the bottoms are crisp and golden brown. Stir occasionally, ensuring they brown evenly on all sides.
- Pour the whisked eggs into the pan, stirring continuously to coat all the ingredients. Cook until the eggs are fully set.
- Once the eggs are cooked, evenly sprinkle shredded cheese over the top, covering the entire surface.
- Turn off the heat, cover the pan with a lid, and let the cheese melt. Once melted, remove the lid, garnish with the chopped green parts of the green onion, and serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
