Mbejú Mestizo, also known as "mbeyú," is a beloved variation of Mbejú, a staple of Paraguayan cuisine. The dish is well-known for its simplicity and versatility, with key ingredients such as tapioca starch, cornmeal, salt, milk, or water, and Queso Paraguay, which create a crumbly dough with a unique texture and flavor.
The cheese is the show's star, giving the dish its signature tangy taste and taking it to the next level of deliciousness. Different types of cheese, such as Monterey Jack, cheddar, or Mexican shredded cheese, can be added to the dough for a flavorful twist.
Diced ham or bacon can also enhance the texture and flavor. Once the dough is prepared, it can be cooked in a hot pan and flipped until it is set and golden brown. The outcome is a cheese-rich dish with a pancake-like appearance and a mouth-watering golden hue.
Mbejú Mestizo is a versatile dish that can be served as a side dish or main course, and it goes perfectly with traditional Paraguayan beverages like cocido or coffee. Its simplicity and delicious flavor make it a favorite among locals and visitors. This dish is a perfect example of Paraguay's unique blend of cultures, where indigenous and Spanish culinary traditions have come together to create a distinctive cuisine.
How to Make Mbejú Mestizo
Note: The full instructions are provided in the recipe card below.
In a 2 cups liquid measuring cup, combine milk and kosher salt and stir until the salt is completely dissolved; set aside. Combine the yuca starch and cornmeal in a large bowl and make a well in the center.
Add the butter and cheese to the dry ingredients. Toss once or twice to coat the butter and cheese. Then, using your fingertips, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching the bottom of the bowl and mixing all the ingredients evenly. Continue rubbing the butter and cheese into the dry ingredients until incorporated and in clumps and no dry tapioca starch remains.
Gradually pour in the milk and mix continuously until the mixture resembles a coarse crumble with only a few larger pieces.
👀👉Note: Squeeze a fistful of dough: if it holds together like wet sand and falls apart when pressed, it's ready.
Heat 1 tablespoon of unsalted butter in a 9'' medium frying pan over medium heat; swirl the melted butter around the pan. When it starts to get golden brown, it's ready.
Evenly sprinkle about 2 cups of the crumble mixture into the pan, covering the bottom entirely. It should be neither too thick nor too thin. Then, using a spoon, flatten the edges of the mixture a bit (flatten the edges only).
Turn it over when the cheese starts melting and the bottom is crispy and golden brown, about 4 to 5 minutes; flip it over with a spatula or use a plate.
If you flip with a plate, lay out a plate that is a bit bigger than the pan you're using, gently slide its cooked side onto the plate, and carefully invert it back onto the pan so the Mbejú is now cooking on the other side. Be careful when attempting this method, and ensure you have a good, steady grip on the pan and plate.
Cook it on the other side for another 4 to 5 minutes or until crispy and golden brown. Stack the cooked Mbeju on a plate or sheet pan and cover it with a clean kitchen towel to keep it warm. Cook the remaining, adding unsalted butter and, as needed, until it's all cooked.
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- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
📖 Recipe
Easy Mbejú Mestizo
Ingredients
- 750 g Yuca Starch
- 250 g Quaker yellow cornmeal
- 300 g melt butter
- 400 g Queso Paraguay , Mexican shredded cheese, mozzarella, shredded Parmesan cheese, or any shredded semi-soft melty cheese shredded Parmesan cheese
- 350 ml milk or water
- 3 teaspoons kosher salt
- Butter , as needed
Instructions
- In a small bowl, pour the milk and add the kosher salt. Stir until salt is completely dissolved. Set aside. In a large bowl, combine yuca starch, cornmeal, and all the cheese. (Stir)
- Add the melted butter and start mixing with your fingers until it has a crumble consistency. Gradually pour the milk into the dry mixture and use your hands to integrate it until it starts to look like a chunky crumble.
- Heat a small or medium frying pan over medium heat, and add a little butter to the coat. (About 1 teaspoon ) Slowly add the chunky crumble mixture to the pan (make sure you cover the bottom of the pan completely) and set it to a lower heat. (About 1 cup) *The Mbeju should be neither too thick nor too thin.
- Use your hand or a spoon to spread the crumble mixture evenly in the pan and flatten the edges a bit with a spoon. (flatten the edges only). When the cheese starts melting, and the bottom is crispy and golden brown, turn it over. (Around 4 to 5 minutes) You can flip it over with a spatula or use a plate to flip
- If you choose to flip with a plate, lay out a plate that is a bit bigger than the pan you’re using, gently slide the Mbejú cooked side onto the plate, and carefully invert the plate back onto the pan, so the Mbejú is now cooking on the other side. *Be careful when attempting this method and make sure that you have a good, steady grip on both the pan and plate at all times.
- Cook it on the other side for another 4 to 5 minutes or until crispy and golden brown. Enjoy with a nice hot cup of Cocido con Leche!
Notes
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.
