Go Back
+ servings
A plate of golden brown paraguyan tortillas/

Paraguayan Tortillas

Paraguayan tortillas are a hearty fritter made with meat, yuca and onions.  If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.
Course Appetizer
Cuisine Paraguayan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 337kcal
Author Darlene at International Cuisine


  • 1 lb ground beef
  • 2 lbs cassava
  • 1 small onion chopped finely
  • 1 clove garlic minced
  • 1 Tablespoon salt
  • 1/4 teaspoon cumin, ground
  • 2 Tablespoons cornstarch


  • Peel cassava, and boil in salted water until tender about 20 minutes
  • Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.
  • Drain the cassava and mash into a puree.  Add the mashed cassava into the ground beef mixture.  Add in the garlic, salt, cumin and cornstarch and mix well.
  • With wet hands form little patties, the size of small hamburgers.
  • Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.  Remove from oil and place on a paper towel to remove any excess oil.  
    A skillet of frying paraguayan tortillas
  • Serve warm


Calories: 337kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 926mg | Potassium: 473mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 24.1mg | Calcium: 30mg | Iron: 1.4mg