Chipa Guazú So’o
Chipa Guazú So’o is a traditional Paraguayan corn pie with meat—a hearty variation of Sopa So’o.
Ingredientes
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
Instrucciones
- 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.
Notas
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.
Nutrición
Valores nutricionales
Chipa Guazú So’o
Amount per Serving
Calorías
409
% Daily Value*
Grasa
28
g
43
%
Grasa saturada
11
g
69
%
Grasa Transgénica
1
g
Grasa polinsaturada
2
g
Grasa monosaturada
11
g
Colesterol
188
mg
63
%
Sodio
856
mg
37
%
Potasio
537
mg
15
%
Carbohidratos
21
g
7
%
Fibra
2
g
8
%
Azúcar
8
g
9
%
Proteina
22
g
44
%
Vitamina A
1059
IU
21
%
Vitamina C
19
mg
23
%
Calcio
227
mg
23
%
Hierro
2
mg
11
%
* 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.
