Pajagua Mascada
Pajagua Mascada is a savory, fried patty made from ground beef, cornmeal, and seasonings, often served as a side dish or appetizer. It's a flavorful and satisfying taste of Paraguayan home cooking.
🧂 Ingredients
- 500 g Ground beef
- 150 g Cornmeal (harina de maíz)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 2 tbsp Parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine the ground beef, finely chopped onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Tip: Ensure the onion and garlic are very finely chopped to avoid large pieces in the patty. - 2
Gradually add the cornmeal to the beef mixture, mixing until a cohesive dough forms. The mixture should be firm enough to shape into patties.
💡 Tip: Add cornmeal slowly to achieve the right consistency; it should not be too wet or too dry. - 3
Shape the mixture into small, flattened patties, about 2-3 inches in diameter and 1/2 inch thick.
💡 Tip: Moisten your hands slightly with water to prevent the mixture from sticking while shaping. - 4
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
⏱️ 5 minutes - 5
Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, or until golden brown and cooked through.
⏱️ 10 minutes💡 Tip: Adjust heat as needed to ensure the patties cook through without burning. - 6
Remove the pajagua mascada from the skillet and place them on a plate lined with paper towels to drain excess oil.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of cumin to the mixture.
- ✓If the mixture is too dry, add a tablespoon of water or milk.
- ✓Serve with a side of salsa or a fresh salad.
🔄 Variations
- Add a small amount of finely grated cheese (like queso Paraguay) to the mixture.
- For a spicier version, add finely chopped chili peppers.