Chipa with Guava
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16
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Calories
144 kcal
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Course
Appetizer
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Cuisine
Paraguayan
Chipa with Guava
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As if Chipa Mestizo isn't already delicious on its own, imagine it stuffed with guava paste. The guava paste is placed inside the cheese bread before baking. The result is a cheese bread with a crispy crust, a chewy interior, and a warm, creamy guava paste filling. Pair it with hot mate cocido or coffee for a delicious afternoon snack.
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Ingredients
- 200 grams tapioca starch
- 50 grams Quaker yellow cornmeal
- 50 grams butter , at room temperature
- 75 ml buttermilk or whole milk
- 1 teaspoon baking powder
- 2 large eggs , at room temperature
- 200 grams Guda cheese , grated
- 100 grams Parmesan Cheese , grated
- ½ teaspoon kosher salt
- 200 g guava paste , cut into 1-inch cubes
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Instructions
- Preheat your oven to 500°F (260°C) and line a 13x18x1 baking sheet with parchment paper.
- In a large mixing bowl, combine tapioca starch, cornmeal, salt, and baking powder. Form a well in the center.
- Add softened butter and eggs, and cream with your fingers until creamy.
- Incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. Mix in the cheese until well integrated.
- Add buttermilk and knead inside the bowl until the dough is homogeneous. It should be neither too dry nor too damp, just slightly sticky but not enough to stick to your hands.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Pinch a portion of the dough (40g) and roll until it's the size of a golf ball. Add a cube of guava paste right in the center and reshape it to be round. Transfer the shaped cheese bread to the baking sheet and repeat the process with the remaining dough, leaving space between each one.
- Bake in the oven for about 15 minutes or until they have risen and are golden brown. Remove from the oven and serve immediately.
- Attention: The guava paste in the cheese bread melts and becomes very hot; be careful not to burn yourself! Wait a few minutes before biting into the freshly baked chipa con guayaba.
Notes
- How to Store and Reheat
- While best enjoyed fresh, leftover chipa with guava can be stored in an airtight container at room temperature for a day or two.
- You can refresh them slightly in the microwave or oven before serving. Be careful not to overheat them, as this can dry them out and make them tough.
- How to Freeze
- Shape the chipa as directed. Place them on a baking sheet lined with parchment paper, leaving at least 1 inch of space between each one. Once frozen solid, transfer the chipa to a freezer-safe bag or container.
- When ready to bake, preheat your oven to 500°F (260°C). Bake the frozen chipa directly on a baking sheet lined with parchment paper for about 15 minutes, or until golden brown.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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