The Chipa So'o is a traditional dish in Paraguayan cuisine that's part of the Guarani-Spanish Jesuit cuisine's heritage. It's a baked corn dough made with pork fat, corn flour, corn starch, milk, salt, and cheese.
Once prepared, the dough is formed into balls and filled with a meat mixture. Then, the Chipa So'o are brushed with milk to develop a nice color on the outside.
This chipa variety is typically a hearty mid-morning snack but can also be served as a calorie-laden lunch.
How to Make Chipa So'o
Note: The full instructions are provided in the recipe card below.
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, remove the pan from the heat, cover, and stand for 15 minutes.
Meanwhile, prepare a bowl of ice water. Carefully pour the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes. Then, gently crack the eggs and peel them under running water.
Pat the eggs dry with a paper towel and place them in a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use.
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 beef is tender for about 1 hour. Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 3 to 5 minutes.
Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny.
That's the trick). Taste and adjust seasoning if needed. Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).
Next, 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.
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 for a soft and smooth dough. If more liquid is needed, a little more milk. Cover and refrigerate until ready to use.
How to Assemble
Grab a handful of dough and roll it into a large ball, then flatten it with your hand, creating a hollow in the center with one of your thumbs to create a basket-like shape.
Next, 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. On one side, flatten the base and give it a rounded or domed shape.
Place the finished piece in a non-stick oven sheet or lightly greased and lightly dusted with cornmeal, and repeat the process until all the pieces are finished.
If necessary, cook the Chipa So'o in two batches. Next, Preheat the oven to 350 F and bake the Chipa So'o for 20 to 25 minutes or until golden brown and perfectly cracked. Enjoy!
Related Recipes:
Recipe
Easy Chipa So'o
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 grs queso blanco (queso para freir)
- 3 teaspoon Kosher Salt , to taste
- 1 egg , room temperature
- ½ cup Whole Milk , 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
Instructions
- For the filling: 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, remove the pan from the heat, cover, and stand for 15 minutes.
- Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes.Then, gently crack the eggs all over and peel them under running water.
- Pat, dry with a paper towel, and places them into a bowl. Using a fork, minced the eggs; cover with plastic wrap, and store in the refrigerator until ready to use.
- In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, 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 beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.
- Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick).Taste and adjust seasoning if needed.
- Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).
- Next, 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.
- For the dough: Whisk the cornmeal, yuca starch, and 3 teaspoons of kosher salt in a very 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 aiming for a soft and smooth dough if more liquid is needed, a little more milk. Cover and refrigerate until ready to use.
How to Assemble Chipa So'o
- Grab a handful of dough and roll it into a large ball, then flatten it with your hand, creating a hollow in the center with one of your thumbs to create a basket-like shape. Next, 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. On one side, flatten the base and give it a rounded or domed shape.
- Place the finished piece in a non-stick oven sheet or lightly greased and lightly dusted with cornmeal, and repeat the process until all of the pieces are finished. If necessary, cook the Chipa So'o in two batches. Next, Preheat the oven to 350 F and bake the Chipa So'o for 20 to 25 minutes, or until golden brown and perfectly cracked. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.