Chipa Mestizo
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
30 Chipa Mestizo
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Calories
344 kcal
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Cuisine
Paraguayan
Chipa Mestizo
Description
This Chipa Mestizo recipe blends tapioca starch with yellow cornmeal and baking powder to create a unique texture that is both chewy and slightly fluffy. Butter, eggs, and buttermilk are incorporated to provide moisture and richness, while the addition of crumbled Mexican or panela cheese gives the bread its signature cheesy flavor. Anise seeds are optionally included, offering a subtle aromatic note that complements the savory elements.
The dough's preparation involves combining dry ingredients separately, then mixing with the butter and eggs by hand before kneading in the cheese and buttermilk. Baking at a very high temperature ensures a crisp exterior and moist interior.
The cheese bread is traditionally served fresh from the oven but can be stored at room temperature or refrigerated for several days. It pairs well with breakfast or as a snack alongside savory dishes.
For convenience, the dough can be made or shaped in advance and frozen for later baking, making it accessible for planned meals. Care must be taken to avoid overheating when reheating to maintain proper texture.
Ingredients
- 1 kg. tapioca starch also known as yuca starch
- 300 gr yellow cornmeal Quaker brand
- 300 gr. butter I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used, softened or lard
- 8 large egg room temperature
- 3 teaspoons kosher salt (to taste)
- 300 ml buttermilk See my instructions for how to make homemade buttermilk 👉 here, about 1⅓ cups, or whole milk, room temperature
- 800 gr. Mexican cheese or panela cheese, crumbled, shredded
- 15 gr. anise seed Optional, but highly recommended, 2 tablespoons
- 2 tablespoons baking powder Traditional Chipa doesn’t contain baking powder, but I like to add it to make it lighter and fluffier
Instructions
- Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine tapioca starch, cornmeal, salt, anise, and baking powder.
- On a clean work surface, pour the yuca starch mixture out and form a well in the center. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. 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.
- Take small portions of dough (about 130g each) and roll each into an 8-inch log. Bring the ends of the log together to form a circle. Overlap the ends slightly and gently press them together to seal.
- Place the shaped dough on the prepared baking sheets, leaving some space between each. Bake for 12-15 minutes, until lightly golden and puffed. Do not overbake. Serve immediately.
Notes
- Use softened butter or alternatives like shortening or lard if preferred, adjusting for flavor.
- Chipa can be stored at room temperature up to 3 days or refrigerated up to 5 days; warm gently before serving.
- The dough can be prepared a day ahead or shaped and refrigerated for up to 24 hours before baking.
- For freezing, shape dough pieces and freeze on a parchment-lined sheet until firm, then transfer to a sealed bag; freeze up to 2 months.
- Bake frozen chipa by adjusting time slightly, ensuring oven is preheated.
- Traditional ingredients are represented by more common substitutes like Quaker yellow cornmeal and mild cheese for accessibility.
User Reviews
Overall Rating
5
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