Hello friends of Paulina Cocina! If we talk about returnIt depends on the place in the world where they are going to understand something different. Colloquially in South America it is something like excessive anger “reversed”, in Mexico it is a recipe with pork and in Paraguay it is the recipe that concerns us today. Ah, how wise we got!
The clarification is necessary because we have friends from all over the world and everyone is welcome as always. He paraguayan reviro it is also quite popular in the north of Argentina and Brazil, almost a native food of these places.
The reviro can be eaten salty or sweet, at breakfast or snack, accompanying main dishes or as a snack between meals. It is very easy to do and without TACC. In Paraguay it is accompanied by cocido quemado and in Argentina with mate. I know you are convinced to make this recipe so let’s continue.
About the review
The Paraguayan reviro is a typical dish of Paraguayan cuisine that has become a fundamental part of its gastronomy. It is believed that it comes from the indigenous people and has been passed down from generation to generation throughout the history of Paraguay. Although its exact history can be difficult to trace, it is a dish that has endured in Paraguayan gastronomy and continues to be appreciated for its flavor and tradition. It is a clear example of how food can transmit the identity and culture of a people over time.
The Paraguayan reviro has transcended borders and is consumed in several neighboring countries. It is very popular at festivities and cultural events in its country of origin, where it is often served in copious amounts to share with family and friends.
A popular dish from the countryside
The reviro is especially popular in rural areas of the country, where it is a staple food source and is traditionally prepared in homes and communities. It usually replaces bread at meals.
Although it has a basic recipe, there may be some regional variations in its preparation. Some people add additional ingredients, such as cheese, onions, or herbs, for a personalized touch of flavor.
Preparing and sharing Paraguayan reviro is an activity that strengthens family and community ties. On many special occasions, festivities or family gatherings, reviro is prepared in large quantities to share with loved ones and friends.
Your contribution to tourism
This dish has been part of the Paraguayan diet for a long time, especially in rural areas of the country. The cornmealthe main ingredient of reviro, is a staple in the Paraguayan diet and is used in many other traditional dishes.
It is also part of the culinary heritage of Paraguay and can be a tourist attraction for visitors interested in exploring the local culture and gastronomy. Traditional dishes, such as reviro, can be a highlight in the country’s gastronomic offer.
Paraguayan reviro can also be found as a street food option in some parts of the country. At fairs, festivals or markets, it is common to see stalls selling hot and freshly fried reviro.
The basics of this preparation
The reviro is a mass of cornmeal, water and salt, which is kneaded to a smooth consistency. Then, the dough is rolled out and cut into circular or rectangular shapes, similar to an empanada. These pieces of dough are fried in hot oil until golden and crisp.
One of its distinctive features is its crunchy and golden texture. This is achieved by frying the dough in hot oil until it is well browned on the outside and tender on the inside.
Recipe for paraguayan reviro
This recipe is easy, requires few ingredients, and can be enjoyed in a variety of ways. It can be eaten alone as a sandwich or accompanied with different traditional Paraguayan dishes, such as paraguayan souphe locrothe chipa guazú or the vori vori. It can also be served with tomato sauce or some type of dressing.
- Yield: 10 servings
- Preparation time: 35 minutes
- 2 cups of cornmeal
- 1 cup of water
- 1 teaspoon salt
- Vegetable oil for frying
How to make paraguayan reviro in a few steps
- In a bowl, mix the cornmeal and salt. Add the water little by little and mix with your hands until you get a soft and manageable dough. If necessary, add more water or cornmeal to adjust the consistency.
- Divide the dough into balls the size of a golf ball. Take each one and flatten with your hands or rolling pin into a circular or rectangular shape about 1/4-inch thick.
- Heat enough vegetable oil in a large skillet over medium heat. Place the dough portions in the hot oil and fry on each side, until golden and crisp.
- Once they are golden, remove them from the oil and place on absorbent paper to remove excess fat. Serve them hot.