Easy Chipa Asador (Chipa kavuré)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
20 Chipa Asador
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Calories
409 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Easy Chipa Asador (Chipa kavuré)
Description
Easy Chipa Asador (Chipa kavuré) features yuca starch combined with butter, eggs, and crumbled Queso Panela cheese, along with anise seeds for a distinctive aroma. The mix of dry and wet ingredients is carefully combined and kneaded using the heel of the hand to form a cohesive, moist dough that holds together well. The dough is then shaped and baked, resulting in a bread with a slightly crispy exterior and a dense, chewy center. The use of anise seeds adds a mildly sweet, licorice-like note that pairs well with the salty panela cheese, making this bread unique among starch-based recipes.
The bread suits enjoyment as a snack or accompaniment alongside meals. It can be served warm or at room temperature, highlighting the combination of texture and flavor the cheese and anise seeds provide. This bread is often made in batches and stored for later use.
Chipa Asador can be stored at room temperature for up to two days in an airtight container, or frozen wrapped tightly for up to two months. Before serving from frozen, thaw at room temperature and warm in an oven at 350°F for 5-10 minutes to regain crispness. The dough can also be shaped ahead and refrigerated for up to 24 hours before baking, allowing for convenient preparation.
Ingredients
- 1 kg yuca starch
- 300 g butter room temperature, or lard
- 6 egg room temperature, large
- 20 g anise seeds
- 500 g Queso Panela crumble into small pieces
- 3 teaspoons kosher salt
- 100 ml whole milk or buttermilk
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.
Notes
- Cool Chipa Asador completely before storing in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze bread wrapped tightly for up to 2 months and thaw before reheating.
- Reheat wrapped or unwrapped in an oven preheated to 350°F for 5-10 minutes to restore crispness.
- You can shape the dough and refrigerate it up to 24 hours before baking; bring to room temperature before cooking.
User Reviews
Overall Rating
4.9
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