The Mbaypyso'o, a stew similar to polenta, was the breakfast of workers in Corrientes. Its preparation involves browning meat with garlic and onion, adding cumin, salt, water, milk, and corn flour while stirring to prevent lumps. Cheese is added at the end for a complete enjoyment. Delicious.
It is prepared with grated corn or flour, and the variation that includes charque is known as Mbaipy so'o pirú, which means dried meat in Guarani.
Mbaypyso'o
Ingredients
3 tablespoons of Oil
1 Large chopped onion
1 teaspoon of Cumin
½ kilogram of Meat (sirloin ball, rump, round)
3 cups of Water
½ liter of Milk
1 tablespoon of Coarse salt
4 cups of Corn flour
Optional:
1 Crushed garlic clove
1 Chopped green pepper into small pieces
100 grams of Fresh or field cheese
Preparation
Step 1 : In a pot, heat oil over medium heat.
Step 2 : Next, add finely chopped garlic and onion, and the meat cut into small pieces to brown properly.
Step 3 : Once the meat is browned, add cumin and salt to taste, along with water and milk.
Step 4 : When it reaches boiling point, sprinkle in the corn flour while stirring constantly to prevent lumps from forming.
Step 5 : Reduce the heat and cook the mixture for about 20 minutes, stirring continuously to prevent sticking to the bottom of the pot.
Step 6 : Then, remove from heat and stir in the crumbled cheese thoroughly.
Step 7 : Finally, serve the dish hot to enjoy all its flavor.
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