Mate Cocido Quemado
Mate Cocido, also known as Cocido Quemado or Cocido Negro, is a staple in Paraguayan culture. This traditional drink is often enjoyed with snacks such as Chipa, Mbeju, Tortilla, Pireca, and Reviro. While preparing Mate Cocido can vary from region to region and family to family, this recipe is a simple and practical way of making it without using hot lump charcoal.
Ingredients
- 100 g ( ½ cup) granulated white sugar, light or brown sugar , adjust to taste
- 70 g ( 1 cup) Plain yerba mate. Paraguayan yerba maté brand is best for making Cocido. However, any other kind of Plain Yerba mate is just as good. (I use Plain Pajarito Yerba maté)
- 2 liters Hot water , depending on how strong you like. (The ideal temperature is approximately 160 to 180-degree f)
- Milk or additional sugar as you prefer
Instructions
- In a medium heavy-bottomed pan over medium-low heat, add the sugar and cook, stirring until the sugar dissolves and caramelizes (be careful not to let the sugar burn). If using brown sugar, cook until it melts.
- Next, stir in the yerba mate and allow it to toast for a few seconds. Then, pour in the hot water. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar fully dissolves from the bottom of the pan. Be careful not to let it come to a full boil to prevent any bitterness.
- Remove from the heat and let steep for 5 to 10 minutes to allow the yerba to settle to the pan's bottom before serving or strain right away, through a fine mesh strainer, into cups and serve.
- If the Cocido Quemado is too strong for your taste, dilute it with hot water or hot milk. Adjust the sugar to taste.
Notes
How to Store & Reheat
To store: Allow it to cool to room temperature before transferring it to an airtight container. Store the container in the refrigerator for up to 2 days. Remember that the flavor and texture may change slightly after refrigeration, so it's best to enjoy Mate Cocido when freshly made for the most authentic experience. To reheat: Gently warm it on the stovetop over low to medium-low heat. Use a heat-resistant saucepan and stir occasionally to ensure even heating. Avoid bringing it to a rapid boil, which can affect the flavor and texture. If the cocido has thickened upon refrigeration, add hot water or milk to reach your desired consistency while reheating. Once heated through, serve the reheated Mate Cocido in cups and enjoy.Make Ahead
You can make Cocido ahead of time by preparing the infusion and letting it cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 2 days.
When you're ready to enjoy it, gently reheat the Mate Cocido on the stovetop over low to medium-low heat, stirring occasionally to ensure even heating.
Adjust the sugar or other flavorings if needed before serving. Making it ahead allows you to have a convenient and delicious Paraguayan drink ready to enjoy whenever you desire.
Nutrition Facts
Mate Cocido Quemado
Amount per Serving
Calories
76
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.05
g
Sodium
18
mg
1
%
Potassium
82
mg
2
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
380
IU
8
%
Vitamin C
5
mg
6
%
Calcium
197
mg
20
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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