Easy Chipa
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 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
Description
This Easy Chipa recipe combines tapioca starch with yellow cornmeal, butter, eggs, and a semi-soft or semi-firm cheese to create a dough that is kneaded and shaped into breads. Baking powder is added to lighten the traditionally dense breads slightly. Anise seeds give a distinctive aroma and taste, typical of this South American specialty.
The dough is mixed by hand until smooth and moist but not sticky, then shaped and baked at a high temperature until golden and puffed. The result is a cheese bread that is glowing on the outside with a soft, chewy crumb infused with cheese flavor.
Chipa is best served warm and makes a satisfying snack or accompaniment to meals. They can be enjoyed fresh, or stored for several days at room temperature or refrigerated.
The dough can be prepared a day ahead and refrigerated. Chipas freeze well after shaping — freeze on a lined sheet until firm, then transfer to a sealed bag for up to three months. Bake directly from frozen, adjusting baking time as needed.
Ingredients
- 500 g yuca starch also known as Tapioca Starch
- 150 g yellow cornmeal Quaker brand
- 1 tablespoon baking powder Traditional chipa doesn’t contain baking powder, but I like to add it to make it lighter and fluffier, non-aluminum
- 400 g Mexican cheese or any semi-soft or semi-firm cheese, shredded
- 150 g butter I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used, softened
- 100 ml buttermilk See my instructions for how to make homemade buttermilk 👉 here, or whole milk, room temperature; use as needed for moist dough without over-moistening
- 4 large egg room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise seeds Optional, but highly recommended.
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.
Notes
- Store chipas at room temperature in an airtight container up to 3 days or refrigerate up to 5 days.
- Reheat wrapped in foil in a 350°F oven or briefly in the microwave until warm; avoid overheating to prevent toughness.
- You can prepare the dough a day ahead, refrigerate covered, then bring to room temperature before shaping and baking.
- For freezing, shape the dough, freeze on a parchment-lined sheet until firm, then transfer to a freezer bag; bake directly from frozen.
- Bake frozen chipas at 500°F for 15–25 minutes until heated through and golden.
User Reviews
Overall Rating
5
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