Easy Mbejú
This classic Mbejú recipe is a staple of Paraguayan cuisine, known for its simplicity and endless versatility. The key ingredients, including tapioca starch, salt, milk, or water, and Queso Paraguay, are mixed together to create a crumbly dough with a distinct texture and taste. The cheese takes center stage, providing the dish with its signature tangy flavor and elevating it to a satisfying and delicious meal.
Tools
- Measuring Cup & Spoons
- 9 '' Frying pan
Ingredients
- 1 kg Tapioca Starch
- 250 g ( 2 sticks plus 2 tablespoons) unsalted or salted butter or lard , room temperature
- 600 g panela cheese, crumbled , Queso de Freir, Queso Freso, Mexican shredded cheese, Monterey jack, Mozzarella, or any semi-soft cheese of your preference, crumble up or shredded.
- 500 ml (2 cups) whole milk or water, room temperature , or as needed
- 15 g (3 teaspoons) kosher salt , adjust to taste
Instructions
- In a 2 cups liquid measuring cup, combine milk and kosher salt, and stir until the salt is completely dissolved; set aside. In a large bowl, add yuca starch and make a well in the center. Add the butter and cheese to the dry ingredient. 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 down to the bottom of the bowl and mixing all the ingredients evenly together.
- Continue rubbing the butter and cheese into the dry ingredients until incorporated and in clumps. Gradually pour in the milk, and mix continuously until the mixture looks like 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 for the Mbeju. Evenly sprinkle about 2 cups of the crumble mixture into the pan, covering the bottom of the pan 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; you can flip it over with a spatula or use a plate. 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 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 Mbeju, adding unsalted butter and, as needed, until it's all cooked.
Notes
How to Store & Reheat
Mbeju tastes best when served fresh out of the skillet, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 5 days. To reheat: Wrap the it in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat it in the microwave for 15 to 20 seconds or until just heated through; do not overheat, or they will get tough.
How to Make Ahead
To prepare it ahead of time, you can refrigerate the dough until you're ready to cook it. After preparing the batter, cover it tightly with plastic wrap or a lid and store it in the refrigerator. The prepared dough can be stored in the refrigerator for up to 5 days, making it a convenient option for meal planning or quick and easy breakfasts. When you're ready to cook the Mbeju, simply remove the batter from the refrigerator and let it come to room temperature for about 10-15 minutes. Preheat a 9'' non-stick skillet or griddle over medium heat, and cook the Mbeju according to this recipe.
How to Freeze
Allow it to cool completely after cooking.Wrap each Mbeju individually in plastic wrap or aluminum foil. Place the wrapped Mbeju to a freezer-safe storage container or plastic bag. Label the container with the date and contents. Place the container or bag in the freezer and freeze for up to 1 month. Remove the frozen Mbeju from the freezer and let them thaw overnight in the refrigerator. Unwrap the them and let them come to room temperature for about 10-15 minutes. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for 8 to 10 minutes or until heated through; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Nutrition Facts
Easy Mbejú
Amount per Serving
Calories
947
% Daily Value*
Fat
49
g
75
%
Saturated Fat
30
g
188
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
146
mg
49
%
Sodium
1407
mg
61
%
Potassium
193
mg
6
%
Carbohydrates
113
g
38
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
1380
IU
28
%
Calcium
581
mg
58
%
Iron
2
mg
11
%
* 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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