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Chipa Mestizo
Looking for the perfect companion to your morning coffee? Why not try this Paraguayan Chipa Mestizo recipe? It's a cheesy bread and a tasty variation of the traditional Chipa Almidón.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 30 Chipa Mestizo
Calories: 344 kcal
Course:
Side Dish , Breakfast , Snacks
Cuisine:
Paraguayan
Ingredients
- 1 kg. tapioca starch also known as yuca starch
- 300 gr Quaker yellow cornmeal
- 300 gr. softened butter or lard I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used.
- 8 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 300 ml (about 1-⅓ cups) buttermilk or whole milk, room temperature See my instructions for how to make homemade buttermilk 👉 here.
- 800 gr. shredded Mexican cheese or panela cheese, crumbled
- 15 gr. ( 2 Tablespoons) anise seeds Optional, but highly recommended.
- 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.
Cup of Yum
Notes
- Traditional Chipa is made with Harina de Maíz Paraguaya (Paraguayan corn flour) and Queso Paraguay, which can be hard to find outside Paraguay. To make this dish more accessible, I developed this Chipa Mestiza recipe using Quaker yellow cornmeal, which is easier to find. You can also use any semi-soft or semi-hard mild-flavored cheese.
- Traditional Chipa is made with Harina de Maíz Paraguaya (Paraguayan corn flour) and Queso Paraguay, which can be hard to find outside Paraguay. To make this dish more accessible, I developed this Chipa Mestiza recipe using Quaker yellow cornmeal, which is easier to find. You can also use any semi-soft or semi-hard mild-flavored cheese.
- How to Store & Re-Heat
- How to Store & Re-Heat
- Chipa tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
- Chipa tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
- Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
- Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
- Make-Ahead & Freeze
- Make-Ahead & Freeze
- You can prepare the Chipa Mestizo dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours. When ready to bake, follow the recipe's baking instructions.
- You can prepare the Chipa Mestizo dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours. When ready to bake, follow the recipe's baking instructions.
- To freeze Chipa, shape the dough into the desired shape and place it on a parchment-lined baking sheet in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.
- To freeze Chipa, shape the dough into the desired shape and place it on a parchment-lined baking sheet in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.