Chipa Guazu
This Chipa Guazú recipe is a firmer, modern twist on the traditional Paraguayan corn pie. It’s moist, flavorful, and holds its shape—perfect for those who prefer a sturdier version of this classic dish.
Equipo
Ingredientes
- 2 large yellow onions , chopped
- 150 g butter or 125 ml sunflower oil or any neutral-flavored oil
- 500 g Queso panela, crumble into small pieces
- 250 ml whole milk
- 6 large eggs , well beaten
- 1 teaspoon kosher salt (to taste)
- 160 g Yellow Quaker cornmeal
- 1 kg fresh kernel corn
Instrucciones
- Preheat the oven to 350°F (175°C) and position the rack in the center of the oven. Grease a 13" x 9" baking dish with butter, making sure to coat all sides and corners. Sprinkle cornmeal evenly over the greased dish, covering the bottom and sides. Gently shake off any excess. Set the prepared baking dish aside.
- In a large skillet over medium-high heat, melt the butter. Add the chopped onion and salt, and cook until soft and translucent, about 5 minutes, without letting it brown. Remove from heat and set aside to cool.
- In a blender or food processor, add the eggs and blend for 3 minutes. Add the fresh corn and milk, then pulse for about 15 seconds—just enough to break up the kernels. Avoid over-blending to preserve some texture and prevent it from turning into a puree. Work in batches if needed.
- Transfer the blended corn mixture to a large bowl. Add the cornmeal, cooled onion, and crumbled cheese and stir until well combined.
- Pour the batter into the prepared baking dish, spreading it evenly across the surface. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.
- Let the Chipa Guazú cool slightly before serving.
Watch how to make it
Notas
Storage & Reheating: Chipa Guazú tastes best when fresh out of the oven, but leftovers can be stored in an airtight container or a sealed plastic bag in the refrigerator for up to 5 days.
To reheat, cover the Chipa Guazú with aluminum foil and warm it in a 325°F (160°C) oven until heated through. For a quicker option, microwave individual squares for 30 to 45 seconds, or until just warm.
Make Ahead: To prepare in advance for a potluck or dinner party, bake the Chipa Guazú and let it cool completely. Wrap it tightly in plastic wrap and refrigerate for up to 5 days. Reheat in a 325°F (160°C) oven for about 15 minutes or until warmed through.
Freezing: Fully baked Chipa Guazú can be frozen in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator. To reheat, microwave for 5-8 minutes or until heated through.
Nutrición
Valores nutricionales
Chipa Guazu
Amount per Serving
Calorías
171
% Daily Value*
Grasa
4
g
6
%
Grasa saturada
1
g
6
%
Grasa Transgénica
0.01
g
Grasa polinsaturada
1
g
Grasa monosaturada
2
g
Colesterol
83
mg
28
%
Sodio
252
mg
11
%
Potasio
346
mg
10
%
Carbohidratos
28
g
9
%
Fibra
3
g
13
%
Azúcar
7
g
8
%
Proteina
7
g
14
%
Vitamina A
299
IU
6
%
Vitamina C
7
mg
8
%
Calcio
34
mg
3
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
