INGREDIENTS
- • 500 grams of floor beef
- • 1 kilo of cassava
- • Golden bacon
- • 2 cloves of minced garlic
- • 1 onion chopped into squares
- • 2 chopped inexperienced onions
- • ½ teaspoon cumin
- • 1 tablespoon pepper (or to style)
- • 1 bay leaf (elective)
- • Chopped parsley to style
- • Salt to style
- • Oil
- • Flour
In a saucepan of the suitable measurement, put two tablespoons of oil, add the onion, garlic and fry till the onion turns into clear.
Then add the meat to the saucepan, add the pepper and cumin, stir and blend properly to combine the components properly.
Then add the inexperienced onion and parsley, proceed stirring till the liquid within the preparation is diminished. Reserve.
Peel the cassava and minimize it into medium items.
In a pot of adequate measurement, put the cassava, pour water to cowl them, add a pinch of salt and a bay leaf. Boil over medium warmth for half an hour or till the cassava turns into gentle.
As soon as cooking is completed, drain and knead as if we have been making a puree, add the crispy bacon. Then combine the cassava with the fried meat and stir till the combination turns into homogeneous. Regulate the salt.
Together with your fingers, make a ball with the dough, then flatten it till it’s roughly 1 cm thick and about 6 cm in diameter, then cowl it evenly with flour. Repeat the method till you have got completed all of the dough.
In a frying pan, warmth loads of oil, then add the payaguás and fry them properly on each side.
Drain them in paper and devour highly regarded.
