Chipa So’o Sin Huevo
Chipa So’o is a stuffed roll made with cornmeal and filled with seasoned meat, traditionally enriched with eggs for structure and richness.
Equipo
Ingredientes
For the Dough
- 1 kg Quaker yellow cornmeal
- 250 g butter , pork lard, beef tallow, or shortening, cut into cubes
- 300 g queso blanco, queso fresco or queso panela
- 1 tablespoon kosher salt , to taste
- 946 ml (about 4 cups) buttermilk, whole milk, or beef broth/stock , adjust as needed to form a moldable dough
For the Filling
- 1 kg 90 /10 lean ground beef
- 2 medium yellow onion , chopped
- 3 Roma tomatoes , chopped (optional)
- 2 green bell peppers (any color) , chopped
- 4 scallions, (green onions), white and green parts separated , chopped
- 4 garlic cloves , chopped
- 5 tablespoons extra virgin olive oil , divided
- 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 teaspoon ground cumin , to taste (optional)
- Kosher salt , to taste
- 1 bunch fresh Italian parsley or cilantro , stems removed, chopped
Instrucciones
- Prepare the Beef Filling: Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the ground beef, then season with bouillon (or salt to taste), black pepper, red pepper flakes, paprika, and cumin. Cook until browned on all sides.
- Add the onions, bell peppers, tomatoes, and the white parts of the scallions. Sauté, stirring occasionally, until softened, about 5–7 minutes. Add the garlic and cook for 30 seconds.
- Continue cooking for a few more minutes to eliminate excess moisture. Stir in the parsley and the green parts of the scallions. Remove from heat and let cool slightly.
- Transfer the mixture to a large bowl, and let it cool to room temperature. Cover and refrigerate until ready to assemble.
- Prepare the Dough: In a large mixing bowl, whisk together the cornmeal and salt. Add the butter, cheese, and milk. Mix until a homogeneous dough forms—not too dry, not too wet, but just enough to bring everything together. If needed, add more milk, one tablespoon at a time. Cover the bowl and refrigerate until ready to use..
- Assembly & Baking: Take a portion of the dough and roll it into a ball. Gently flatten it in your hand, then use your thumb to press an indentation in the center, like forming a small basket.
- Spoon a heaping tablespoon of the meat filling into the center. Carefully bring the edges of the dough up and around the filling, sealing it completely. Shape it back into a smooth ball.
- Flatten the base slightly and round the top to form a dome. Place each assembled chipa so’o on a nonstick baking sheet or a greased baking tray. Repeat with the remaining dough and filling. You may need to bake in two batches, depending on the size of your tray.
- Bake in a preheated oven at 260°C (500°F) for 25–30 minutes or until golden and lightly cracked on top.
Notas
Storage: Store cooled chipa so’o in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through.
Make Ahead: Both the dough and the cooked filling can be prepared a day in advance. Store them separately in the refrigerator, then assemble and bake the next day.
Freezing: I don’t recommend it as the ideal option—chipa so’o is best enjoyed fresh.
However, once baked and thoroughly cooled, they can be frozen in a single layer and then transferred to a freezer-safe bag or container for up to 2 months.
Reheat straight from frozen in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Nutrición
Valores nutricionales
Chipa So’o Sin Huevo
Amount per Serving
Calorías
460
% Daily Value*
Grasa
21
g
32
%
Grasa saturada
8
g
50
%
Grasa Transgénica
1
g
Grasa polinsaturada
2
g
Grasa monosaturada
9
g
Colesterol
76
mg
25
%
Sodio
431
mg
19
%
Potasio
448
mg
13
%
Carbohidratos
49
g
16
%
Fibra
7
g
29
%
Azúcar
4
g
4
%
Proteina
19
g
38
%
Vitamina A
486
IU
10
%
Vitamina C
10
mg
12
%
Calcio
155
mg
16
%
Hierro
3
mg
17
%
* 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.
