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Puchero Paraguayo
Puchero Paraguayo
There are numerous versions of puchero found all over South American countries, Mexico, and even the Philippines; all influenced from Spanish immigration. Puchero is the Spanish word for stewpot, referring to the clay pot that it was traditionally cooked in. Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root vegetables, beef, and rice.
Ingredients
- 1 1/2 lbs flank or skirt steak cut into small pieces
- 4 garlic cloves minced
- 6 tbsp olive oil
- 1 medium onion diced
- 1 green pepper diced
- 2 carrots sliced
- water
- 2 potatoes cubed
- 1 lb pumpkin cubed
- 1/2 cup rice washed
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Marinate the beef with salt, pepper, 2 tbsp of olive oil, and the minced garlic for 30 minutes.
- Heat up the rest of the olive oil in a large stock pot over medium high heat. Sauté the beef until browned.
- Add in the onions, carrots, and green peppers. Sauté for 2 minutes.
- Pour in the water, potatoes, and pumpkin. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Season with salt and pepper. Add in the rice. Simmer for another 15-20 minutes until the rice is cooked.
- Let sit for 15 minutes before serving.
Lampreado
Lampreado
Lampreado, aka payagua mascada, are fried patties consisting of ground beef, mashed cassava, and lots of green onions. The ingredients are turned into a dough, formed into patties, dredged in flour, then fried until golden brown. The lampreado can be served as an appetizer or as a main course with a salad.
Equipment
- potato masher or ricer
Ingredients
- 1 lb ground beef
- 2 lbs cassava
- 3 garlic cloves chopped
- 6 green onions chopped
- 1/2 cup beef stock
- 1 tbsp salt
- 1 tsp ground cumin
- 2 tbsp cornstarch
- flour
- vegetable oil for frying
Instructions
- Bring a pot of salted water to a boil. Boil the cassava for 30 minutes. Drain and let cool.
- Heat up 2 tbsp oil cooking oil in a sauté pan over medium high heat. Sauté the green onions and garlic for 2 minutes.
- Add in the ground beef. Brown for 8 minutes. Drain any excess grease.
- Add in the beef stock and simmer until evaporated. Let cool.
- Using a potato masher or ricer, mash the cassava until smooth. Stir in the ground beef mix, cumin, salt, and the cornstarch until a dough forms.
- Roll the dough into golf ball sized balls.
- Flatten each ball into a 1/2” thick patty.
- Dredge each patty in flour.
- Heat up 1/2” deep of cooking oil in a large sauté pan over medium high heat. Cook the lampreado in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown.
- Drain the grease from the lampreado on a rack.
Chapri (Savory Pancakes)
Chapri (Savory Pancakes)
Chapri, sometimes called chapti, are a Bangladeshi-style savory pancakes that are eaten for breakfast. These pancakes are eaten without any type of syrup or sweetener. They are made with wheat flour and flavored with common Bangladeshi kitchen ingredients: green chilies, garlic, turmeric, cumin, and cilantro.
Equipment
- griddle
Ingredients
- 1 1/2 cups wheat flour
- 1 large egg
- 1/2 tsp garlic paste
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 cup cilantro chopped
- 1/2 cup white onion finely chopped
- 2 green chilies finely chopped
- 1 cup water
- 3 tsp salt
- oil for frying
Instructions
- Whisk together the egg, garlic paste, turmeric, and cumin.
- Whisk in the flour and water.
- Whisk in the rest of the ingredients.
- Heat up cooking oil on a griddle over medium heat. Ladle 1/2 cup of the batter onto the griddle.
- Cook for 2 minutes a side.
