Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350 g of cooked and ground meat
- 1 kg of mandioca
- 1 tooth of garlic
- 4 spoonfuls of fat or oil
- 1 spoonful of fine salt
- 1 picks of I comine
- perforated onion
Directions
Peel and boil mandioca in salt water, when tender being to retire and to do pure. The meat previously boiled and pricked (or if it prefers it crude) is mixed with pure of mandioca, pricked garlic, the perforated and fried onion; salt, I comine and 2 spoonfuls of starch. It is mixed well until noticing a homogenea mass. With the hands humedas the tortillas form and they are frien in hot oil, if the meat is cooked, or hardly warms up if the meat is crude. The original prescription requests pellet fat. In the field they add flour of maiz to the preparation.
Category:Paraguayan Recipes
Category:Paraguayan Meat Dishes