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Reviro: recipe illustration
Breakfast

Reviro

Cornmeal dough toasted dry, then mixed with water and fat, shaped into small patties that are crispy on the outside and soft inside. Reviro is a traditional Paraguayan breakfast bread.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Toast the cornmeal dry in a non-stick pan over medium heat for 5 to 7 minutes, stirring, until golden and smelling of hazelnut.
  2. Let it cool for a few minutes, then pour it into a bowl with the salt.
  3. Gradually add the melted fat and the warm water while kneading, until you get a soft dough that doesn't stick to your fingers.
  4. Divide the dough into 8 balls and flatten them into patties about 1 cm thick.
  5. Heat the pan over medium heat and cook the patties 4 to 5 minutes per side, until they are covered in golden spots.
  6. Finish cooking for 2 minutes over low heat with a lid on so they puff up and stay soft in the middle.
  7. Serve warm, optionally with melted cheese.

Variations and tips

Cheese reviro. Mix 50 g of grated cheese into the dough before dividing it for a richer reviro.

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Original Ecomely recipe.