Pireca Paraguaya, also known as Cuerito (or torta frita), is a comforting Paraguayan fried bread that's especially popular on rainy days with a cup of mate cocido.
Its crispy outside and soft, fluffy inside make it perfect for enjoying either sweet, with a sprinkle of sugar, or savory, alongside dishes like Bifé Koygua and fried eggs.
How to Make Pireca
Note: The full instructions are provided in the recipe card below.
- Mix dry ingredients: Combine flour, salt, and baking powder (if using) in a bowl.
- Add shortening: Cut in shortening until crumbly.
- Form dough: Gradually add warm milk or water and knead until smooth.
- Rest dough: Cover with a damp cloth and let rest for 15 minutes.
- Shape: Roll dough into rounds about 5 inches in diameter.
- Fry: Heat oil to 350°F and fry each round for 2 minutes per side until golden brown.
- Drain: Remove from oil and drain on paper towels.
- Serve: Enjoy warm, plain, or tossed in cinnamon sugar.
Camila's Tips & Variations
- Sweet Twist: Toss the warm Pireca in cinnamon sugar or drizzle with honey for a sweet treat.
- Savory Option: Serve alongside traditional Paraguayan dishes like Bifé Koygua or fried eggs for a savory meal.
- Resting is Key: Allow the dough to rest for 15 minutes to make the fry bread softer and fluffier.
- Don't Overcrowd: Fry in small batches to maintain the oil temperature and ensure even cooking.
Storing & Freezing
Pireca is best fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave, but keep in mind it may become slightly soggy. Freezing is not recommended.
Frequently Asked Questions
Why is my dough too sticky to work with?
If the dough is too sticky, you may need to add more flour. Start by sprinkling small amounts of flour onto the dough and work surface while kneading until it's manageable but still soft.
Why does my Torta Frita soak up too much oil?
This could be because the oil temperature is too low. Ensure the oil is hot enough by testing a small piece of dough—it should sizzle and rise to the top quickly. Also, avoid overcrowding the pan, as this lowers the oil temperature.
Why is my Pireca too dense?
Dense Pireca usually occurs if the dough is over-kneaded or the frying oil is not hot enough. Knead the dough only until combined, and make sure your oil reaches the proper frying temperature (around 350°F or 175°C) before adding the dough.
See More Paraguayan Recipes
- Paraguayan Fry Bread
- Paraguayan Bollos
- Crispy Orange doughnuts
- Paraguayan Style Orange Doughnuts
- Bolinhos de Chuva
📖 Recipe
Easy Pireca
Ingredients
- 680 g All-purpose flour, spooned and leveled
- 45 g shortening , such as Crisco or any neutral-flavored oil
- 227 ml whole milk or water , warm ( as needed)
- 3 teaspoons kosher salt
- 4 teaspoons baking powder , optional
- vegetable oil , for frying
Instructions
- Start by preparing a tray lined with paper towels to drain the fry bread after frying. In a large mixing bowl, whisk together the flour and salt, then add the shortening. Gradually pour in the warm milk or water, kneading the dough until it becomes firm and smooth, about 5 minutes. Once kneaded, cover the dough with a damp cloth and let it rest for 15 minutes.
- Next, roll the dough into a 12-inch (30 cm) cylinder and divide it into 12 equal portions. Lightly dust a surface with flour and roll each portion into a 5-inch (13 cm) round. Make sure to keep the rolled dough covered with plastic wrap to retain moisture.
- Heat vegetable oil in a deep saucepan or fryer until it reaches 350°F (177°C). Fry each piece of dough one at a time for about 2 minutes on each side, until golden brown and puffy. Use a slotted spoon to transfer the fried bread to the paper towel-lined tray.
- Serve the Pireca immediately or, for a sweet version, toss them in a mixture of sugar or cinnamon-sugar while still 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.
