Chipa Guazú So'o is a traditional Paraguayan corn pie with meat-a hearty variation of Sopa So'o.
Jump to
While Sopa Paraguaya is made with corn flour, Chipa Guazú uses whole corn kernels, giving it a moist, pudding-like texture.
Adding seasoned ground beef and chopped hard-boiled eggs turns it into Chipa Guazú So'o-hence the name, as "so'o" means "meat" in Guaraní.
In my Chipa Guazú So'o recipe, I keep the authentic flavors while making it easy for home cooks. The batter combines fresh corn, milk, eggs, oil, onions, and cheese.
The filling features seasoned ground beef, garlic, bell pepper, parsley, and sliced hard-boiled eggs. Baked until golden and set, it's a rich, comforting dish perfect for any occasion.
Ingredients You'll Need
- Fresh corn kernels: The base of the dish, providing natural sweetness and a moist, creamy texture. You can use fresh, frozen, or canned corn-but make sure it's well drained.
- Eggs: Add richness and help set the batter as it bakes.
- Milk: Keeps the batter smooth and adds moisture.
- Sautéed onions: Build flavor and add depth to the batter.
- Cheese: Enhances flavor and adds texture. You can use any semi-soft or semi-hard cheese. I personally like using Queso Panela, Queso Fresco, Queso Blanco, Monterey Jack, or a Mexican Cheese Blend.
- Ground beef: The base; I use 90/10 lean beef, but you can use any ground beef. If using fattier beef, drain the fat after searing, leaving about 2 tablespoons.
- Garlic, bell pepper, and parsley: Boost the flavor of the meat with freshness and aroma.
See the recipe card for quantities.
How to Make Chipa Guazú So'o
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and season with bouillon, black pepper, paprika, and red pepper flakes. Cook for 8-10 minutes, breaking up the meat as it browns.
- Add the onion, garlic, and bell pepper. Cook for another 5-10 minutes, until softened. Stir in the parsley and cook for 5 more minutes. Remove from the heat and let cool.
- Grease a 13 × 9-inch baking dish with butter and dust lightly with cornmeal. Tap out the excess and set aside.
- In a blender or food processor, blend the eggs until frothy, about 3 minutes. Add the fresh corn and milk, then pulse for about 15 seconds, just enough to break up the kernels without puréeing them.
- Pour the mixture into a large bowl. Stir in the cornmeal, sautéed onions, and crumbled cheese until fully combined.
- Preheat the oven to 350°F (175°C). Pour half of the batter into the prepared baking dish and spread it evenly.
- Add the cooled beef filling. Dot the top evenly with small pieces of cream cheese, gently pressing them into the filling.
- Top with the remaining batter and smooth the surface.
- Bake for 60-90 minutes, until golden brown and set in the center.
- Let cool for 10 minutes before slicing and serving.
Hint: Avoid over-blending the corn-pulse just enough to break it up while keeping some texture for a more authentic Chipa Guazú.
Storage, Make Ahead, & Freezing
Storage: Let Chipa Guazú So'o cool completely. Store leftovers in an airtight container in the fridge for up to 4 days.
Make Ahead: You can prepare the beef filling up to 1 day in advance. Store it in the fridge, then assemble and bake when ready.
Freezing: Chipa Guazú So'o freezes well. Once baked and cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in a 300°F oven until heated through.
Camila's Tips & Variations
- Don't over-blend the corn: Pulse just enough to break up the kernels. Keeping some texture gives the dish its traditional feel.
- Cheese swap: Queso panela, queso fresco, Monterey Jack, or a Mexican blend all work well. Choose what melts nicely but isn't too strong.
- Spice it up: Add a pinch more red pepper flakes or chopped jalapeños for extra heat.
- No hard-boiled eggs? You can skip them, but they add richness and a classic touch.
- Make it vegetarian: Omit the beef and use your favorite sautéed vegetables.
Frequently Asked Questions
Can I use canned or frozen corn?
Yes! Fresh, canned, or frozen corn all work well. Just make sure to drain canned corn and thaw frozen corn completely before using.
What kind of cheese works best?
Any semi-soft or semi-hard melting cheese-like queso panela, queso fresco, Monterey Jack, mozzarella, or a Mexican blend-works well.
Why is my Chipa Guazú too runny?
It may need more baking time. Bake until the center is fully set and a toothpick comes out clean.
Can I fix it if it's undercooked in the center?
Yes-cover loosely with foil and return to the oven until fully set.
Want More Inspiration?
Want to learn more about Paraguayan cuisine? Check out this guide to traditional Paraguayan dishes from Taste Atlas for more cultural context and inspiration.
Pair with
You may also like
Recipe
Chipa Guazú So'o
Ingredients
For the Beef Filling:
- 1 lb lean ground beef (90/10)
- 1 large onion , finely diced
- 1 tablespoon Knorr beef bouillon (or to taste)
- 5 cloves garlic , finely minced
- 1 poblano pepper or any bell pepper , finely chopped
- Kosher salt , to taste
- 1 tablespoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 3 tablespoons olive oil
- ⅓ cup finely chopped fresh parsley , cilantro, or green onion
For the Chipa Guazú Batter:
- 1 kg fresh corn, kernels removed you can also use thawed frozen corn, or canned, well-drained
- 1 large onion , finely chopped
- 30 ml (2 tablespoons) avocado oil , sunflower oil, or any neutral-flavored oil
- 350 g queso panela , crumbled (or any semi-soft or semi-hard cheese)
- 60 ml (¼ cup) Buttermilk or whole milk
- 8 large eggs
- 2 teaspoons kosher salt (or to taste)
- 226 g cream cheese , softened
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and season with bouillon, black pepper, paprika, and red pepper flakes. Cook for 8-10 minutes, breaking up the meat as it browns.
- Add the onion, garlic, and bell pepper. Cook for another 5-10 minutes, until softened. Stir in the parsley and cook for 5 more minutes. Remove from the heat and let cool.
- Grease a 13 × 9-inch baking dish with butter and dust lightly with cornmeal. Tap out the excess and set aside.
- In a blender or food processor, blend the eggs until frothy, about 3 minutes. Add the fresh corn and milk, then pulse for about 15 seconds, just enough to break up the kernels without puréeing them.
- Pour the mixture into a large bowl. Stir in the cornmeal, sautéed onions, and crumbled cheese until fully combined.
- Preheat the oven to 350°F (175°C). Pour half of the batter into the prepared baking dish and spread it evenly.
- Add the cooled beef filling. Dot the top evenly with small pieces of cream cheese, gently pressing them into the filling.
- Top with the remaining batter and smooth the surface.
- Bake for 60-90 minutes, until golden brown and set in the center.
- Let cool for 10 minutes before slicing and serving.
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.
