Easy Chipa
User Reviews
5.0
42 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
15 Chipa
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Calories
324 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Easy Chipa
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Chipa is a traditional and culturally significant food from Paraguay, widely recognized as an icon of Paraguayan cuisine within the MERCOSUR region. Made primarily from yuca starch (manioc starch) and queso Paraguay (Paraguayan cheese), it is enjoyed throughout the day, either alone or paired with drinks like mate cocido during breakfast or as part of tereré rupa (a food consumed before drinking tereré).
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Ingredients
- 500 g yuca starch also known as Tapioca Starch
- 150 g Quaker yellow cornmeal
- 1 tablespoon 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 shredded Mexican cheese or any semi-soft or semi-firm cheese.
- 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.
- 100 ml Buttermilk or whole milk, room temperature ( Use only as much as needed to achieve a moist dough, taking care not to over-moisten it). See my instructions for how to make homemade buttermilk 👉 here.
- 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 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 out the yuca starch mixture and form a well in the center. Add softened butter and eggs and mix with your fingers until creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. (The coarse crumb should appear loose but hold together when pressed.)
- Mix in cheese until well integrated.
- 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 it becomes too soft, add a little more yuca starch.
- Knead the dough 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 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
- 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 dough a day before and store it covered in the fridge for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature for 20 minutes. Briefly knead the dough, shape it according to the recipe instructions, and bake as directed.
- You can prepare the Chipa dough a day before and store it covered in the fridge for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature for 20 minutes. Briefly knead the dough, shape it according to the recipe instructions, and bake as directed.
- For freezing Chipa, shape the dough and place it on a parchment-lined baking sheet. Cover with plastic wrap and freeze until firm, about 2 hours. Once frozen, transfer them to a freezer-safe container or bag, remove excess air, and store in the freezer for up to 3 months.
- For freezing Chipa, shape the dough and place it on a parchment-lined baking sheet. Cover with plastic wrap and freeze until firm, about 2 hours. Once frozen, transfer them to a freezer-safe container or bag, remove excess air, and store in the freezer for up to 3 months.
- To bake, preheat the oven to 500°F (260°C). Transfer the frozen chipas straight from the freezer to a baking sheet, and bake for 15 to 25 minutes, adjusting the baking time as needed. Serve immediately
- To bake, preheat the oven to 500°F (260°C). Transfer the frozen chipas straight from the freezer to a baking sheet, and bake for 15 to 25 minutes, adjusting the baking time as needed. Serve immediately
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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