Chipa Mestizo
Chipa Mestizo (also known as Chipa Mestiza) is a traditional and well-loved Paraguayan cheese bread. It's the second most popular type of chipa in the country, known for its signature mix of corn flour and yuca starch.
Ingredientes
- 1 kg. tapioca Starch also known as yuca starch
- 300 gr Quaker yellow cornmeal
- 300 gr. softened butter or lard I use butter in this recipe because I prefer its flavor, but alternatives like shortening or margarine can also be used.
- 8 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 200 ml buttermilk or whole milk
- 800 gr. Shredded Mexican cheese or panela cheese, crumbled
- 15 gr. ( 2 tablespoons) Anise seeds Optional, but highly recommended.
- 2 tablespoons Baking powder * Traditional Chipa doesn’t contain baking powder, but I like to add it to make it lighter and fluffier.
Instrucciones
- Preheat the 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 seeds, and baking powder.
- Transfer the dry mixture to a clean work surface and form a well in the center. Add the softened butter and eggs to the well. Using your fingers, cream the butter and sugar together thoroughly, being careful not to incorporate the dry ingredients just yet.
- Once the wet ingredients are well creamed, gradually incorporate the dry mixture until a coarse crumb forms.
- Add the cheese and mix until evenly distributed throughout the dough.
- Slowly pour in the buttermilk, a little at a time—just enough to make the dough easy to knead without becoming too soft. Knead until the dough is smooth and homogeneous.
- Note: You may not need all the buttermilk. If the dough becomes too soft or sticky, add a small amount of tapioca starch to balance it out.
- Using the heel of your hand, knead the dough by pushing it away, then gathering it back with a bench scraper. Continue this motion for 4–5 minutes until the dough is smooth and uniform and no longer sticks to your hands or the work surface. The texture should resemble that of soft, pliable playdough.
- Cover the dough with a clean kitchen towel and let it rest for 15–20 minutes.
- Divide the dough into portions of approximately 130 g each. Roll each portion into an 8-inch log, then bring the ends together to form a ring. Slightly overlap the ends and press gently to seal.
- Place the shaped dough rings on the prepared baking sheets, leaving space between each one.
- Bake for 12–15 minutes or until lightly golden and puffed. Do not overbake. Serve immediately for the best texture and flavor.
Watch how to make it
Notas
Traditional Chipa is made with Harina de Maíz Paraguaya (Paraguayan corn flour) and Queso Paraguay, which can be hard to find outside Paraguay. To make this dish more accessible, I developed this Chipa Mestiza recipe using Quaker yellow cornmeal, which is easier to find. You can also use any semi-soft or semi-hard mild-flavored cheese.
The dough's consistency will vary based on the size of the eggs and the moisture content of the cheese. If the dough is already smooth and pliable, don't add any liquid. Only add a splash if it feels dry or crumbly—just enough to bring it together. Too much will make it sticky and difficult to shape.
You can use any semi-soft or semi-firm cheese in this recipe.
How to Store & Re-Heat
Chipa tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
Make-Ahead & Freeze
You can prepare the Chipa Mestizo dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours. When ready to bake, follow the recipe's baking instructions.
To freeze Chipa, shape the dough into the desired shape and place it on a parchment-lined baking sheet in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.
Nutrición
Valores nutricionales
Chipa Mestizo
Amount per Serving
Calorías
344
% Daily Value*
Grasa
18
g
28
%
Grasa saturada
11
g
69
%
Grasa Transgénica
0.3
g
Grasa polinsaturada
1
g
Grasa monosaturada
5
g
Colesterol
90
mg
30
%
Sodio
447
mg
19
%
Potasio
96
mg
3
%
Carbohidratos
37
g
12
%
Fibra
1
g
4
%
Azúcar
1
g
1
%
Proteina
9
g
18
%
Vitamina A
532
IU
11
%
Vitamina C
0.1
mg
0
%
Calcio
244
mg
24
%
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.
