Easy Chipa So'o
User Reviews
5
51 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
24 Chipa So'o
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Calories
314 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Chipa So'o
Report
Easy Chipa So'o is a filled Paraguayan cornmeal bread dough stuffed with a savory beef and vegetable filling that includes onions, bell peppers, spices, and hard-boiled eggs. The dough combines cornmeal with cheese, butter or lard, and eggs, resulting in a dense, flavorful bread with a rich filling. This baked snack is substantial and satisfying, ideal for serving warm as a meal or snack.
Description
The dough mixture balances cornmeal with queijo blanco, starch, butter or lard, eggs, and milk or broth to create a pliable, lightly salty bread base. Separately, the filling is prepared by cooking cubed beef chuck with diced onions, peppers, garlic, olive oil, spices including paprika, red pepper flakes, cumin, and bouillon, then mixed with minced hard-boiled eggs and chopped parsley or cilantro.
The dough is rolled out, filled with the beef mixture, folded or shaped, and baked until golden. The final product has a firm but tender crumb with a juicy, spiced beef filling enlivened by the fresh herbs and eggs. Chipa So'o serves as a hearty snack or accompaniment to other dishes and can be eaten on its own.
This dish is best served fresh out of the oven but can be stored in the refrigerator for up to five days. For reheating, wrap in foil and warm in an oven or microwave briefly, taking care not to overheat and toughen the bread. Both the filling and dough can be prepared ahead to ease assembly before baking. Chipa So'o can also be frozen after baking, ideally wrapped individually to prevent sticking, for up to three months.
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Ingredients
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 queso blanco queso para freir, grs
- 3 teaspoon kosher salt , to taste
- 1 egg , room temperature
- ½ cup whole milk room temperature, or beef broth/stock
For the filling:
- 1 kg beef chuck trimmed and cubed, boneless
- 3 yellow onion finely diced, medium
- 1 poblano pepper finely chopped, or green bell peppers
- 1 red bell pepper , finely chopped
- 1 orange finely chopped, or yellow
- 4 scallion white and green parts separated, or green onion
- 5 garlic finely minced, cloves
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon black pepper adjust to taste, ground
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon paprika sweet
- 1 tablespoon beef bouillon knorr brand, 2 teaspoons
- 1 tablespoon cumin to taste (optional, ground
- kosher salt , to taste
- 1 Italian parsley finely chopped ( stem removed, bunch, fresh, or cilantro
- 4 egg minced, hard-boiled
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
- For best flavor and texture, serve Chipa So'o fresh, but it keeps refrigerated up to 5 days.
- Reheat by wrapping in foil and baking at 350°F or microwave briefly; avoid overheating to prevent toughness.
- Make the filling and dough a day ahead to streamline assembly and baking.
- Freeze baked Chipa So'o wrapped tightly or layered with wax paper up to three months; reheat thoroughly before serving.
Genuine Reviews
User Reviews
Overall Rating
5
51 reviews
Excellent
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