Chipa Barrero
User Reviews
5.0
18 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
37 mins
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Servings
18
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Calories
266 kcal
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Cuisine
Paraguayan
Chipa Barrero
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Chipa Barrero is a variation of Paraguayan chipa, created by Juan Ramón Ayala, a renowned figure in chipa production and distribution across Paraguay.It originates from Barrero (formerly Barrero Grande), known as the "Capital of Chipa," and has become one of the country's most recognized and beloved types of chipa.
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Ingredients
- 500 g Yuca Starch also known as Tapioca Starch
- 100 g Quaker yellow cornmeal
- 25 g Dry whole milk such as Nido brand
- 1 teaspoon Non-Aluminum baking powder Traditional chipa doesn’t contain baking powder , but I like to add it to make it lighter and fluffier.
- 400 g queso fresco , crumbled up
- 150 g Softened butter I use butter in this recipe because I prefer its flavor , but alternatives like shortening or margarine can also be used.
- 50 to 100 ml buttermilk or whole milk , room temperature (If the dough is already smooth and pliable, do not add more liquid. Add only if needed, and avoid over-moistening.)
- 4 large eggs , room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise seeds optional , but highly recommended.
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Instructions
- Preheat your oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine the tapioca starch, cornmeal, salt, anise, dry milk powder, and baking powder.
- On a clean work surface, pour out the dry ingredients and form a well in the center. Add the softened butter and eggs into the well, then mix with your fingers until the mixture is creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms.
- Mix in the cheese until well integrated.
- Slowly add the buttermilk, just enough to make the dough easy to knead but not too soft. Knead by hand until the dough is compact and moist. Note: You may not need all the buttermilk; if the dough becomes too soft, add a little more yuca starch.
- Knead the dough by using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands—about 4-5 minutes. Note: The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal. For diagonal shapes, roll into a 9-inch long, 2-inch diameter log and cut into 3-inch diagonal slices.
- Place the shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook.
- Serve immediately.
Equipments used:
Notes
- Storage: Store baked Chipa in an airtight container at room temperature for up to 3 days.
- Storage: Store baked Chipa in an airtight container at room temperature for up to 3 days.
- Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
- Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
- Freezing: Freeze unbaked Chipas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Freezing: Freeze unbaked Chipas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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