Paraguayan Fry Bread, also known as Pireca or Cuerito, is a beloved staple of Paraguayan cuisine that can be enjoyed as a sweet or savory dish. This easy-to-make bread consists of basic ingredients such as flour, shortening or lard, water, eggs, and salt, making it a popular choice for those who want to whip 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. The crispy outside and soft inside make it a delightful treat for any time of day.
What is Pireca?
Pireca, also known as Paraguayan Fry Bread or Cuerito, is a type of bread that is a staple of Paraguayan cuisine. It is a simple bread made from basic ingredients such as flour, shortening or lard, water, eggs, and salt.
It can be enjoyed as a sweet or savory dish and is often customized with various toppings, such as honey, sugar, and cinnamon. It can be served for breakfast, as an afternoon snack, or as the main dish with a side of Bifé Koygua and fried eggs. The bread is characterized by its crispy outside and soft inside, making it a delicious and versatile treat enjoyed by many in Paraguay and beyond.
Pireca Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: I like to use All-purpose flour for this recipe.
- Shortening: You can also use unsalted butter or any neutral-flavored oil.
- Whole milk and water: I like to combine water and milk, but it can also be made only of milk or water.
- Kosher salt: To enhance the flavor.
- Eggs: It provides flavor and structure.
- Frying Oil: I love using Peanut oil, but you can use any neutral, high-heat oil for frying.
Tools you'll need
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 come 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.
Substitutions
- Flour: You can use gluten-free flour if you are avoiding gluten.
- Shortening: You can use unsalted butter or neutral-flavored oil instead of shortening.
- Whole milk & Water: You can use only water or milk, depending on your preference or availability.
- Eggs: You can use flax or chia eggs as a vegan alternative.
- Frying Oil: Instead of peanut oil, you can use any neutral, high-heat oil for frying, such as canola or vegetable oil.
Variations
- Sweet Pireca: Add sugar to the dough to make a sweet version of this recipe. Top it with honey, powdered sugar, or a cinnamon-sugar mixture.
- Savory Pireca: Add savory ingredients to the dough, such as cheese, herbs, or spices, for a savory version.
- Stuffed Pireca: Roll out the dough and add a filling, such as ham and cheese or ground beef, before folding it over and frying.
- Mini Pireca: Make smaller versions of Pireca for a bite-sized snack or appetizer.
- Pireca Sandwich: Cut a Pireca in half and use it as bread for a sandwich or burger.
- Pireca Tostones: Flatten and fry Pireca dough twice to make Pireca Tostones, a crispy, savory snack.
How to Serve
- Plain: Pireca can be enjoyed plain, without any toppings, as a simple and delicious snack or breakfast.
- Sweet: Top it with honey, sugar, powdered sugar, or a cinnamon-sugar mixture for a sweet treat.
- Savory: Top Pireca with cheese, herbs, or spices for a savory snack or appetizer.
- With a beverage: Enjoy Pireca with a hot beverage, such as tea or coffee, or a cold beverage, such as juice or soda.
- With a meal: Serve it as a side dish or appetizer with a main course, such as Bifé Koygua and fried eggs.
- As a sandwich: Cut Pireca in half and use it as bread for a sandwich or burger.
- On its own: Pireca can be a simple and satisfying snack anytime.
How to Store & Re-Heat
- 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 it on a baking sheet lined with parchment paper and bake for 5 to 7 minutes or until heated and crispy. Alternatively, you can reheat it in a toaster oven or on a stovetop griddle over medium heat for a few minutes until heated through. Reheating it will help restore its crispy texture and warm up any toppings you may have added.
Make-Ahead
Pireca can be made and stored in an airtight container or ziplock bag for up to 2 days at room temperature or up to 5 days in the fridge. To make ahead, follow the recipe as instructed, then let the bread cool completely to room temperature. Once cooled, store it in an airtight container or ziplock bag until ready to serve. When you're ready to enjoy it, reheat it in the oven, microwave, or toaster until heated through and crispy.
Tips for Making The Best Pireca
- Use cold ingredients: Make sure your milk, water, and eggs are cold before adding them to the flour mixture. This will help the dough come together more easily.
- Knead the dough well: Knead it for at least 5-10 minutes until it becomes smooth and elastic. This will help the dough develop gluten, giving the bread a better texture.
- Let the dough rest: After kneading it, let it rest for 15-30 minutes to allow the gluten to relax and the dough to become more pliable.
- Roll the dough thinly: Roll out the dough to a thickness of about ¼ inch. The thicker dough will take longer to cook and may not become crispy.
- Keep the dough moist: Cover it with plastic wrap or a damp towel while working with it to prevent it from drying out.
- Fry at the right temperature: Heat the oil to 350°F before adding the Pireca. This will help the bread cook evenly and become crispy.
- Don't overcrowd the pan: Fry only a few Pireca at a time to prevent the oil's temperature from dropping, and allow the bread to cook evenly.
- Drain excess oil: After frying, place the Pireca on a paper towel-lined sheet tray to remove excess oil.
FAQ
Can I use vegetable oil instead of shortening or lard?
You can use neutral-flavored oil, such as vegetable or canola, instead of shortening or lard.
Can I make Pireca gluten-free?
You can make this recipe gluten-free by using gluten-free flour.
Can I bake Pireca instead of frying it?
While Pireca is traditionally fried, you can bake it in the oven at 375°F for 12-15 minutes until golden brown.
Can I make Pireca without eggs?
You can make Pireca without eggs using flax or chia eggs as a substitute.
How do I store leftover Pireca?
Let the Pireca cool completely, then store it in an airtight container or ziplock bag. It can be stored at room temperature for up to 2 days or in the fridge for up to 5 days.
Can I freeze Pireca?
You can freeze this recipe for up to 3 months. Wrap each Pireca individually in plastic wrap, then place them in a freezer bag or airtight container.
How do I reheat leftover Pireca?
To reheat leftovers, place them in a preheated oven at 350°F for 5-7 minutes or until heated through. You can also microwave it for about 20-30 seconds or place it in a toaster or oven for a few minutes until crispy and heated through.
Related Recipes
- Paraguayan Fry Bread
- Paraguayan Bollos
- Crispy Orange doughnuts
- Paraguayan Style Orange Doughnuts
- Bolinhos de Chuva
📋 Recipe
How to Make 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
- Plain: Pireca can be enjoyed plain, without any toppings, as a simple and delicious snack or breakfast.
- Sweet: Top Pireca with honey, sugar, powdered sugar, or a cinnamon-sugar mixture for a sweet treat.
- Savory: Top Pireca with cheese, herbs, or spices for a savory snack or appetizer.
- With a beverage: Enjoy Pireca with a hot beverage, such as tea or coffee, or a cold beverage, such as juice or soda.
- With a meal: Serve Pireca as a side dish or appetizer with a main course, such as Bifé Koygua and fried eggs.
- As a sandwich: Cut Pireca in half and use it as bread for a sandwich or burger.
- On its own: Pireca can be a simple and satisfying snack anytime.
- 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.
