Authentic Paraguayan Reviro | Crumbly Fried Dough

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Reviro is a traditional Paraguayan dish, specifically from Alto Paraná, one of Paraguay’s 17 departments. It consists of a delicious and fulfilling crumbly fried dough, and it can be plain or enhanced with other ingredients to make it sweet or savory.

Reviro is usually eaten for Terere Rupa *(breakfast or mid-morning) accompanied by a hot cup of Cocido Quemado or lunch to perfectly complement a juicy Bife Kyogua with a fried egg on top.😋 So, here’s my recipe for you to try. I’m sure you’ll love it as much as we do!

Authentic Paraguayan Reviro | Crumbly Fried Dough

What is Reviro?

Reviro is a simple fried dough with four main ingredients: all-purpose wheat flour, water, salt, and fat such as lard or oil. It’s a great bread substitute since it is very fulfilling, which is why it’s also known as “poor man’s bread” in Paraguay.

How do you make Reviro from Scratch?

  1. In a large bowl, place the flour in a crown shape along with the salt. In the center, add the four tablespoons of oil, beaten egg (if using).
  2. Pour the water little by little, and mix until a soft and sticky dough is formed.
  3. Heat the remaining four tablespoons of oil in an iron pot or a large nonstick wok.
  4. When it is hot, place the sticky dough and with the help of a wooden spoon, hit and stir until small pieces are left. (I use two wooden spoons to hit and separate the dough).
  5. Continue stirring and hitting over low heat until the dough is cooked through and crumbling fried dough has formed.
  6. Let cool and serve.

What to serve with?

Reviro is typically served as a side dish to Bife Kyogua or with a simple fried egg on top. It can also be served plain or with a sprinkle of sugar or a drizzle of  honey on top. However, the most popular pairing is with the traditional “Cocido Quemado” during breakfast time.😋

Does Reviro contain eggs or corn flour?

It depends. Some cooks like to add egg to the Reviro mixture, while others don’t because they say that the original recipe does not contain eggs or believe it isn’t necessary. Cornflour is the same way. Some cooks prefer to mix cornflour with wheat flour, while others do not.

For instance, my family and I prefer the reviro dough with egg, milk, and water because it improves the texture of the Reviro by making it more tender. However, I’ve also made reviro without eggs and some with cornflour, and we all enjoy them as well, especially me, because my grandmother used to make it that way in Paraguay.

Who invented Reviro?

Legend has it that a mother was crying because she had no food to offer her children. Her tears fell into the pot of flour she was stirring, and they provided the moisture to make the dough.

Thus, reviro was born. Today, reviro is still a must food in the kitchen of the humblest missionaries. However, over time, it has become a traditional food in the whole region. Sometimes, it replaces bread at meals, especially at breakfast or lunch. It can be accompanied by minced meat, fried egg, or mate cocido.

On the other hand, another theory says that the origin of the reviro was a consequence of the desperate hunger of the mensúes (Paraguayan rural workers). The owners of the yerbatales (yerba mate field) did not feed their workers.

Months went by, and the mensúes were left to fend for themselves. The only two foods that were always available were flour and fat. One day, out of necessity, the mensúes decided to make the reviro dough using the few ingredients available. Thus, the first “breakfast of champions” was born: reviro with mate cocido.

The truth is that I don’t know if the legend or theory is true, but one thing I do know is that the reviro is delicious. So without further ado, here is my Reviro recipe that I am sure you’ll love.

What you will need for this Recipe

  • 500 gr. All-purpose Flour.
  • 1 egg, lightly beaten
  • 200 ml of water or whole milk (approximately)
  • 2 teaspoons kosher salt
  • 8 Tablespoons sunflower oil or any neutral oil, divided

How to Make Paraguayan Reviro

In a large bowl, whisk flour and salt together to combine and make a well in the center. Pour into the well 4 tablespoons of oil, beaten egg, and gradually stir in the water; keep stirring using a wooden spoon until combined. (Dough should be soft and a bit sticky).

Authentic Paraguayan Reviro | Crumbly Fried Dough

Add the remaining oil in Dutch cast iron or a large stainless steel pot over medium-high heat. When the oil is hot, place the dough and wait for the bottom to become golden brown. When it is golden brown, turn it over and cook the other side the same way.

Authentic Paraguayan Reviro | Crumbly Fried Dough
This is how my family and I eat Reviro for breakfast by dipping a spoonful of reviro in a warm cocido Quemado. Yummy!😋

Using a wooden spoon, start hitting the dough until crumbling pieces are formed. Keep hitting it until the dough disintegrates into beautiful crispy golden brown crumbs. This dish is time-consuming and laborious but worth it!. When done, place the reviro in a bowl and enjoy your Homemade Reviro to your heart’s content alongside a warm Cocido Quemado. Enjoy!

Try these great Paraguayan recipes :


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Crumbly Fried Dough

Authentic Paraguayan Reviro

Reviro is a traditional Paraguayan dish, specifically from Alto Paraná, one of Paraguay's 17 departments. It consists of a delicious and fulfilling crumbly fried dough, and it can be plain or enhanced with other ingredients to make it sweet or savory.
Servings 12 people
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Ingredients

  • 500 gr. All-purpose Flour.
  • 1 egg , lightly beaten
  • 200 ml of water or whole milk (approximately)
  • 2 teaspoons kosher salt
  • 8 Tablespoons sunflower oil or any neutral oil , divided

Instructions

  • In a large bowl, whisk flour and salt together to combine and make a well in the center. Pour into the well 4 tablespoons of oil, beaten egg, and gradually stir in the water; keep stirring using a wooden spoon until combined. (Dough should be soft and a bit sticky).
  • Add the remaining oil in Dutch cast iron or a large stainless steel pot over medium-high heat. When the oil is hot, place the dough and wait for the bottom to become golden brown. When it is golden brown, turn it over and cook the other side the same way.
  • This is how my family and I eat Reviro for breakfast by dipping a spoonful of reviro in a warm cocido Quemado. Yummy!
  • Using a wooden spoon, start hitting the dough until crumbling pieces are formed. Keep hitting it until the dough disintegrates into beautiful crispy golden brown crumbs. This dish is time-consuming and laborious but worth it!. When done, place the reviro in a bowl and enjoy your Homemade Reviro to your heart's content alongside a warm Cocido Quemado. Enjoy!
Author: Camila Benitez
Calories: 350kcal
Course: Side Dish
Cuisine: Paraguayan
Keyword: Reviro

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