Chipa Barrero is a variation of Paraguayan chipa, created by Juan Ramón Ayala, a renowned figure in chipa production and distribution across Paraguay.
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It originates from Barrero (formerly Barrero Grande), known as the "Capital of Chipa," and has become one of the country's most recognized and beloved types of chipa.
This Chipa Barrero recipe was inspired by my Chipa Mestiza on this site and pairs well with this Mate Cocido.
For more delicious Check out my site for a collection of authentic Chipa Paraguaya recipes, including my Chipa Mestizo, Chipa Almidon, Chipa Piru, and much more!
Ingredients You'll Need
- Yuca Starch (also known as Tapioca Starch): The base of the dough, giving chipa its signature chewy texture.
- Quaker Yellow Cornmeal: Adds a subtle crunch and enhances the flavor.
- Dry whole milk: Adds richness and helps with browning. Nido brand recomended.
- Non-Aluminum Baking Powder: Traditional chipa doesn't use it, but I include it for a lighter, fluffier texture.
- Cheese: Adds savory richness.Traditionally, Queso Paraguayo is used, but I used Queso Fresco in this recipe. You can substitute with queso panela, queso blanco, Monterey Jack, Gouda, or a Mexican blend-most mild cheeses will work.
- Fat: Traditionally made with lard (pork fat), but I prefer butter for its flavor.Shortening or margarine can also be used.
- Buttermilk: Adds moisture, enhances flavor, and helps keep the chipa soft for longer.It can be substituted with whole milk.
- Eggs: Bind the ingredients and contribute to the structure of the chipa.
- Kosher Salt: Enhances flavor.
- Anise Seeds (Optional but Recommended): Adds a subtle sweet aroma and flavor, a traditional touch in chipa.
See the recipe card for quantities.
How to Make Chipa Barrero
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 500°F (260°C) and line baking sheets.
2. Combine dry ingredients.
3. Make a well in the center of the dry ingredients.
4. Cream butter and eggs until creamy in the center of the well.
5. Combine wet and dry ingredients until a coarse crumb forms.
6. Add cheese.
7. Gradually mix in buttermilk.
8. Knead until smooth and homogeneous.
8. Let dough rest.
9. Shape the dough.
10. Place on baking sheets and bake until golden and puffed. Chipa is best served fresh out of the oven.
Note: Buttermilk (or milk) may not be needed, as the dough's consistency depends on the size of the eggs and the type of cheese used.
If the dough is already smooth and pliable, do not add liquid. Only add a small amount if the dough is too dry or crumbly and does not hold together well.
Use just enough to bring the dough together, avoiding excess moisture.
Storage, Make Ahead, & Freezing
Storage: Store baked Chipa in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked Chipas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Camila's Tips & Variations
- No Over-Kneading Risk: Since this recipe is gluten-free, there's no risk of over-kneading. However, be sure to mix the ingredients thoroughly for even distribution, which helps make the chipas lighter.
- Scaling the Recipe: To make a larger batch, simply double the ingredients and follow the same preparation steps.
- Dough Consistency: The dough should be compact and moist but not overly wet. Achieving the right texture is key to making good chipa mestizo.
- Kneading & Resting: Knead the dough well to ensure a soft, well-aerated texture. Let it rest for 15-20 minutes to allow proper hydration.
- Shaping Options: Chipa can be shaped in any size or form. The number of pieces will depend on the size you choose.
- Prevent Drying Out: Place each shaped chipa on a prepared baking sheet and cover them with a clean kitchen cloth while shaping the rest to keep them from drying out.
- Oven Temperature: Preheat the oven until it's very hot. Chipas should bake quickly to retain moisture. Since ovens vary, watch for them to turn lightly golden, puff up, and develop cheese spots on the surface.
- Cooling & Storing: Transfer freshly baked chipas to a wire rack to cool completely. Store them in an airtight container or zip-lock bag to maintain freshness.
- Avoid Overcooking: Bake chipa until golden and puffed, about 15-17 minutes. Avoid overbaking to prevent drying out; remove them once golden and set.
Frequently Asked Questions
Why is my chipa dough too dry or crumbly?
This can happen if there isn't enough moisture in the dough. Gradually add more buttermilk or milk until the dough is moist but not sticky.
Why is my chipa hard after baking?
Hard chipa is usually caused by too much starch or overbaking. Make sure to measure ingredients correctly and bake just until golden and puffed (15-17 minutes). Let them cool on a wire rack to prevent excess moisture loss.
Why does my chipa taste too salty?
The salt level depends on the cheese used. If your cheese is already salty, reduce the amount of added salt slightly.
Pair with
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Recipe
Chipa Barrero
Equipment
Ingredients
- 500 g Yuca Starch also known as Tapioca Starch
- 100 g Quaker yellow cornmeal
- 25 g Dry whole milk such as Nido brand
- 1 tablespoon Non-Aluminum Baking Powder Traditional chipa doesn't contain baking powder, but I like to add it to make it lighter and fluffier
- 400 g queso panela , crumbled up
- 150 g Softened butter I use butter in this recipe because I prefer its flavor, but alternatives like lard or margarine can be used as well.
- 50 to 100 ml Buttermilk or whole milk , room temperature (If the dough is already smooth and pliable, do not add more liquid. Add only if needed, and avoid over-moistening.)
- 4 large Eggs , 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-inch baking sheets with parchment paper.
- In a large mixing bowl, combine the tapioca starch, cornmeal, salt, anise, dry milk powder, and baking powder.
- On a clean work surface, pour out the dry ingredients and form a well in the center. Add the softened butter and eggs into the well, then mix with your fingers until the mixture is creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms.
- Mix in the cheese until well integrated.
- Slowly add the buttermilk, just enough to make the dough easy to knead but not too soft. Knead by hand until the dough is compact and moist. Note: You may not need all the buttermilk; if the dough becomes too soft, add a little more yuca starch.
- Knead the dough by 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 the shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook.
- Serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
