Easy Pireca
Paraguayan Fry Bread, also known as Pireca or Cuerito, is a beloved staple of Paraguayan cuisine that can be enjoyed either sweet or savory.This simple recipe uses basic ingredients like flour, shortening, milk, and salt, making it a go-to for a quick and satisfying meal.Pireca can be customized with various toppings, such as sugar, honey, or cinnamon, and is versatile enough to be enjoyed for breakfast, as an afternoon snack, or even as a main dish served alongside Bifé Koygua and fried eggs.
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
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 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.
Notes
- 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.
Nutrition
Nutrition Facts
Easy Pireca
Amount per Serving
Calories
129
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
21
mg
7
%
Sodium
107
mg
5
%
Potassium
43
mg
1
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
36
IU
1
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
