Go Back
+ servings
Mbeyú (Mbejú)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Mbejú is a Guarani dish that is popular in Paraguay and northern Argentina. This recipe, that is prepared with tapioca flour, corn flour and cheese, is often served for breakfast.
Course: Appetizer, Side Dish
Cuisine: Argentinian, Latin American, Paraguayan, Vegetarian
Servings: 6 mbeyú
Author: Sarah-Eden Dadoun
  • 8 cups cassava flour (tapioca flour)
  • 2 cups corn flour (extra fine cornmeal)
  • 2 lb queso paraguayo (Paraguayan cheese), grated
  • 1 cup unsalted butter (or margarine), melted
  • 1 egg
  • cup milk
  • ½ cup water
  • ½ cup margarine (for cooking)
  • 1 pinch salt
  1. Mix the milk and water. Set aside.
  2. In a large salad bowl, mix the cassava flour, corn flour and salt.
  3. Form a well in the center and pour the melted butter, egg and half the mixture of milk and water. Start kneading.
  4. Gradually add the rest of the milk and water mixture and continue kneading.
  5. When the ingredients are incorporated and the dough becomes lumpy, add the cheese and continue kneading. The dough must have a sandy consistency.
  6. Melt ¼ cup (50g) margarine on a skillet over medium-high heat.

  7. Add a little bit of batter to obtain a thickness of about ½ inch (1cm).

  8. Using a spoon, flatten the edges and center of the mbejú.
  9. After a few minutes, turn the mbejú over to cook on the other side.
  10. Repeat this process until all the batter is used.