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Mbeyú

Serves 6 Bread vegetarian, gluten-free, Breads & Pastry

Mbeyú

Mbeyú hails from Argentina's northeast, a region where culinary traditions are shaped by local ingredients and the rhythm of the day. This starch-and-cheese pancake finds its moment in the afternoon, often enjoyed alongside a steaming gourd of mate. The skillet works its magic, transforming humble tapioca and cheese into a golden, lacy-edged delight.

The magic of mbeyú lies in its texture—a delicate balance between crisp edges and a tender, cheesy center. The tapioca starch creates a unique chewiness, while the cheese adds a savory depth. Each bite is a symphony of simple, comforting flavors, perfect for a leisurely afternoon pause, anchoring the day with its rustic charm.

Ingredients

  • 200 g (7 oz)tapioca starch
  • 150 g (5 oz)cheese, grated
  • 1egg
  • 80 ml (1/3 cup)milk
  • to tastesalt
  • oilfor the pan

Method

  1. In a large mixing bowl, combine 200 g (7 oz) tapioca starch and 150 g (5 oz) grated cheese. Choose a cheese that melts well, like mozzarella or a mild cheddar, to ensure a creamy texture. Mix them together with a spoon to evenly distribute the cheese throughout the starch.
  2. Crack 1 egg into the bowl and add 80 ml (1/3 cup) milk. Sprinkle a pinch of salt to taste. Use a whisk or fork to blend the ingredients into a thick, cohesive batter. The mixture should be smooth but slightly lumpy due to the cheese.
  3. Heat a non-stick skillet over medium heat and add a small amount of oil, just enough to lightly coat the bottom. Allow the oil to heat until it shimmers, indicating it's ready for frying.
  4. Using a ladle, pour a portion of the batter into the pan, spreading it slightly to form a pancake about 10 cm (4 inches) in diameter. Cook until the edges start to lace and the bottom is spotted golden brown, about 2-3 minutes.
  5. Flip the pancake carefully with a spatula. Cook the other side until it is also spotted golden brown and the cheese is melted, about another 2 minutes. The pancake should be firm yet chewy inside.
  6. Remove the cooked mbeyú from the pan and place it on a plate. Cover with a clean cloth to keep it warm while you cook the remaining batter.
  7. Repeat the frying process with the remaining batter, adding more oil to the pan as needed. Stack the cooked mbeyú under the cloth to maintain their warmth and softness.
  8. Serve the mbeyú warm, enjoying them as a delightful afternoon snack with a cup of mate.