Easy Chipa Asador (Chipa kavuré)

Name: Easy Chipa Asador (Chipa kavuré)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 Chipa Asador
Ingredients: 1 kg yuca starch; 300 g butter or lard; 6 large eggs; 20 g anise seeds; 500 g Queso Panela, crumble into small pieces; 3 teaspoons kosher salt; 100 ml whole milk or buttermilk

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4.9

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
20 Chipa Asador
Calories
409 kcal
Course
Breakfast
Cuisine
Paraguayan

Easy Chipa Asador (Chipa kavuré)

Deacon Moody

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Chipa Asador, also known as Chipa Kavuré or Chipa Caburé, is a traditional food in Paraguayan cuisine. It is a type of cheese bread made with yuca starch.It has an elongated and hollow shape because it is cooked on a wooden stick, often a broomstick, which is placed directly over a fire pit; hence part of its name.Chipa Kavuré is one of the many varieties of chipa found in Paraguay. This version is made primarily with yuca starch and fat. Its consistency is a bit denser, which allows it to adhere well to the stick during cooking.

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Ingredients

Servings

1 kg yuca starch
300 g butter or lard , room temperature
6 large eggs , room temperature
20 g anise seeds
500 g Queso Panela, crumble into small pieces
3 teaspoons kosher salt
100 ml whole milk or buttermilk

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Instructions

In a large mixing bowl, combine yuca starch, salt, anise, and baking powder. On a clean work surface, pour out the yuca starch mixture 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 15-30 minutes.
Grab a generous amount of dough and wrap it around a sanitized hardwood broom handle about 1 inch (2.5 cm) thick, covering approximately 10 inches (25 cm) in length.
Cook over the hot embers, turning occasionally to prevent burning, until golden brown, about 15 minutes.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
How to Store & Re-Heat
To store: Chipa Asador, allow the bread to cool completely after cooking. Once it has reached room temperature, place it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It is best to store Chipa Asador at room temperature for up to 2 days. If you need to store it for longer, you can freeze it for up to 2 months. To freeze, wrap each piece tightly in plastic wrap and place them in a freezer-safe container or freezer bag. When you're ready to enjoy the bread, thaw it at room temperature or warm it up in the oven before serving.
To store: Chipa Asador, allow the bread to cool completely after cooking. Once it has reached room temperature, place it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It is best to store Chipa Asador at room temperature for up to 2 days. If you need to store it for longer, you can freeze it for up to 2 months. To freeze, wrap each piece tightly in plastic wrap and place them in a freezer-safe container or freezer bag. When you're ready to enjoy the bread, thaw it at room temperature or warm it up in the oven before serving.
To reheat: Chipa Asador, preheat your oven to 350°F (175°C). Take the desired amount of bread out of the storage container or freezer and remove any plastic wrap. Place the bread on a baking sheet and heat it in the oven for about 5-10 minutes or until warm. If you prefer a crispier exterior, you can toast it in a toaster oven or under the broiler for a few minutes, keeping a close eye on it to prevent burning. Once the Chipa Asador is heated and crisp, it is ready to be enjoyed again. Serve it warm as a snack or alongside your favorite meals.
To reheat: Chipa Asador, preheat your oven to 350°F (175°C). Take the desired amount of bread out of the storage container or freezer and remove any plastic wrap. Place the bread on a baking sheet and heat it in the oven for about 5-10 minutes or until warm. If you prefer a crispier exterior, you can toast it in a toaster oven or under the broiler for a few minutes, keeping a close eye on it to prevent burning. Once the Chipa Asador is heated and crisp, it is ready to be enjoyed again. Serve it warm as a snack or alongside your favorite meals.
Make-Ahead
Make-Ahead
Chipa Asador can be made ahead of time for convenience. After shaping the dough and before cooking, you can wrap the individual pieces tightly in plastic wrap or place them in an airtight container and refrigerate for up to 24 hours. When you're ready to cook them, remove from the refrigerator, let them come to room temperature, and then cook them according to the instructions. This make-ahead option allows you to prepare the dough in advance and have fresh, homemade Chipa Asador whenever you desire, whether for breakfast, a snack or to accompany a delicious meal.
Chipa Asador can be made ahead of time for convenience. After shaping the dough and before cooking, you can wrap the individual pieces tightly in plastic wrap or place them in an airtight container and refrigerate for up to 24 hours. When you're ready to cook them, remove from the refrigerator, let them come to room temperature, and then cook them according to the instructions. This make-ahead option allows you to prepare the dough in advance and have fresh, homemade Chipa Asador whenever you desire, whether for breakfast, a snack or to accompany a delicious meal.