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.
For a tasty twist, try incorporating different types of cheese, such as Monterey Jack, cheddar, or Mexican shredded cheese. To enhance texture and flavor, include diced ham or bacon in the dough before cooking it in a hot pan and flipping it until it is set and beautifully golden brown. The final outcome is a cheese-rich dish with a pancake-like appearance and golden hue.
What is Mbejú?
Mbeju is a traditional breakfast dish from Paraguay, made from a mixture of tapioca starch, flour, salt, milk or water, and cheese, usually Queso Paraguay. It's known for its unique texture and flavor, achieved by A the crumbly dough with the tangy cheese. The mixture is formed into a thin, round disc and cooked to golden brown on both sides in a hot pan.
A popular variation of Mbeju is Mbeju Rellenó, where the dish is stuffed with ingredients such as diced ham, cheese, or any filling of choice. This variation adds an extra layer of flavor and texture to the dish, making it even more satisfying and delicious. The Mbeju Rellenó is a versatile dish that can be customized to suit individual preferences and tastes, making it a popular and beloved dish in Paraguay.
What is the Origin of Mbejú?
Mbejú is a classic Paraguayan dish with roots in the gastronomy of the Franciscan Reductions and Jesuit missions. The dish is a savory cheese pancake made from manioc starch and fresh cheese, with the name "Mbejú," meaning "crumbled cake" in the Guarani language.
The dish holds cultural significance, being steeped in Guarani mythology, and is one of the three most popular foods, along with chipa and Sopa Paraguaya, in Paraguay. It is a staple food that is typically served alongside cocido, milk, tea, coffee, and other beverages.
How to Make Mbejú
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. 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. 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 it 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, adding unsalted butter and, as needed, until it's all cooked.
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- Healthy Corn Souffle is a Low Fat Version of Chipa Guazú
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Easy Mbejú
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
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.