Easy Chipa So'o

Name: Easy Chipa So'o
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 24 Chipa So'o
Ingredients: 500 grs; 200 grs; 2 tbsps; 200 grs queso blanco; 3 teaspoon kosher salt; 1 egg; ½ cup Whole Milk or beef broth/stock; 1 kg boneless beef chuck; 3 medium yellow onion; 1 Poblano Pepper or green bell peppers; 1 red bell pepper; 1 yellow or orange; 4 scallions or green onion; 5 garlic cloves; 2 tablespoons extra virgin olive oil; ¼ teaspoon ground black pepper; 1 teaspoon red pepper flakes; 1 tablespoon sweet paprika; 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon; 1 tablespoon ground cumin; kosher salt; 1 bunch fresh Italian parsley or cilantro; 4 hard-boiled eggs

User Reviews

5.0

51 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
24 Chipa So'o
Calories
314 kcal
Course
Main Course
Cuisine
Paraguayan

Easy Chipa So'o

Deacon Moody

Report

Chipa So'o is a traditional and iconic dish in Paraguayan cuisine. This savory snack, rooted in Guarani-Spanish Jesuit culinary heritage, consists of a delicious baked corn dough filled with savory meat. It's a popular choice for a mid-morning snack or lunch.

Share:

I Made This!

38 people made this

Print

12 people printed this

Save this

30 people saved this

Ingredients

Servings

For the Dough:

500 grs , Harina Paraguaya Corn Flour, or Quaker yellow cornmeal (medium grind) * I usually mix 250 grs. Cornmeal with 250 grs. white Harina P.A.N
200 grs , salted Butter, lard (pork fat), or shortening, cut into cubes
2 tbsps , Yuca starch or cornstarch
200 grs queso blanco (queso para freir)
3 teaspoon kosher salt , to taste
1 egg , room temperature
½ cup Whole Milk or beef broth/stock , room temperature

For the filling:

1 kg boneless beef chuck , trimmed and cubed
3 medium yellow onion , finely diced
1 Poblano Pepper or green bell peppers , finely chopped
1 red bell pepper , finely chopped
1 yellow or orange , finely chopped
4 scallions or green onion , white and green parts separated
5 garlic cloves , finely minced
2 tablespoons extra virgin olive oil
¼ teaspoon ground black pepper , adjust to taste
1 teaspoon red pepper flakes , adjust to taste
1 tablespoon sweet paprika
1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
1 tablespoon ground cumin , to taste (optional)
kosher salt , to taste
1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed)
4 hard-boiled eggs , minced

Add to Shopping List

Instructions

Prepare the Eggs

Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch.
Bring to a rolling boil over high heat. Once the water is boiling, begin timing and counting down to 10 minutes.
Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water and transfer the cooked eggs to the ice water to cool completely for about 10 minutes.
Gently crack an egg all over by tapping it against the counter. Starting at the large end, hold the egg either in the bowl of ice water or under a thin stream of cold water, and start peeling. Return the peeled egg to the ice water to continue chilling.
Pat the eggs dry with a paper towel and place them in a bowl. Using a fork, mince the eggs, cover it with plastic wrap, and store it in the refrigerator until ready to use.

Prepare the Beef Filling

In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, ground black pepper, red pepper flakes, and garlic. Stir and bring to a simmer over medium-high heat.
Reduce heat to low, cover, and simmer, occasionally stirring, until the beef is tender, about 1 hour. Remove the lid and increase heat to high until the liquid reduces to a juicy but dry consistency, about 3 to 5 minutes.
Add the paprika, white part of the scallions, onions, and peppers. Cook until soft, about 10 minutes.
Add the parsley and the green part of the green onions. Sauté for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny). Taste and adjust seasoning if needed.
Working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded (do not overdo it, or you'll end up with a puree).
Transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.

Prepare the Dough

Whisk the cornmeal, yuca starch, and 3 teaspoons of kosher salt in a large bowl.
Make a well in the center of the cornmeal mixture and add the butter, milk, cheese, and egg.
Work the wet mixture into the cornmeal mixture to form a soft and smooth dough. If more liquid is needed, add a little more milk. Cover and refrigerate until ready to use.

Assemble the Chipa So'o

Preheat the oven to 350°F.
Grab a handful of dough and roll it into a large ball. Flatten it with your hand, creating a hollow in the center with one of your thumbs to create a basket-like shape.
Place a heaping spoonful of the filling in the center of the dough, then slowly close it to form a ball with the filling inside. Flatten the base on one side and give it a rounded or domed shape.
Place the finished piece on a non-stick oven sheet or lightly greased and lightly dusted with cornmeal. Repeat the process until all the pieces are finished. If necessary, cook the Chipa So'o in two batches.
Bake the Chipa So'o for 20 to 25 minutes or until golden brown.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
Chipa So'o tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
Chipa So'o tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
To reheat, wrap the Chipa So'o in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
To reheat, wrap the Chipa So'o in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make-Ahead
Make-Ahead
The filling for the Chipa So'o can be made one day in advance and refrigerated until ready to use.
The filling for the Chipa So'o can be made one day in advance and refrigerated until ready to use.
The dough can also be made and stored in the refrigerator until ready to assemble and bake.
The dough can also be made and stored in the refrigerator until ready to assemble and bake.
How to Freeze
How to Freeze
To freeze Chipa So'o, let it cool completely after baking, then wrap each piece tightly with plastic wrap and place them in a sealable freezer bag. Alternatively, you can store the Chipa So'o in an airtight container with layers of wax paper in between to prevent sticking.
To freeze Chipa So'o, let it cool completely after baking, then wrap each piece tightly with plastic wrap and place them in a sealable freezer bag. Alternatively, you can store the Chipa So'o in an airtight container with layers of wax paper in between to prevent sticking.
The frozen Chipa So'o will last for up to three months. To reheat, preheat the oven to 350°F and remove the plastic wrap or wax paper from the Chipa So'o.
The frozen Chipa So'o will last for up to three months. To reheat, preheat the oven to 350°F and remove the plastic wrap or wax paper from the Chipa So'o.
Wrap them in aluminum foil and bake in the oven until heated, about 15-20 minutes. You can also microwave them for 30 to 45 seconds, but the texture may not be as crisp.
Wrap them in aluminum foil and bake in the oven until heated, about 15-20 minutes. You can also microwave them for 30 to 45 seconds, but the texture may not be as crisp.