Chipa Argolla

Name: Chipa Argolla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 people
Ingredients: ⅔ lb cassava flour; ¼ lb corn flour; ½ cup butter; 3 eggs; ½ lb Paraguayan cheese; 1 teaspoon anise seeds; ½ teaspoon salt; ½ cup milk

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
16 people
Course
Bread
Cuisine
South American, Paraguayan

Chipa Argolla

Heidi Matthews

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Chipa is a small traditional cheese bread from Paraguay, which is especially consumed during the Holy Week before Easter. Chipa argolla is the popular ring-shaped version.

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Ingredients

Servings

⅔ lb cassava flour
¼ lb corn flour (fine corn meal)
½ cup butter
3 eggs , beaten
½ lb Paraguayan cheese , grated (or a mix of mozzarella and parmesan)
1 teaspoon anise seeds
½ teaspoon salt
½ cup milk

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Instructions

Preheat oven to 420 F (220˚C).
In the bowl of a stand mixer, add the butter and the eggs. Mix for a couple minutes. Incorporate the grated cheese and anise seeds.
Dissolve the salt in the milk. Add to the mixture. Then, add the cassava flour and corn flour and continue mixing until well combined.
Divide the dough into quarters, then divide each quarter into 4 equal sized balls. Cover and chill in the refrigerator for 20 minutes.
Roll each ball into a rope of about 6 inches (15 cm) long and ½ inch (1 cm) thick. Bring ends together to form a circle and press to seal. Place 3 inches (8cm) apart on baking sheets lined with parchment paper.
Bake chipas for 20 to 25 minutes until slightly golden.