Chipa almidón is a traditional Paraguayan cheese bread, similar to Brazilian Pão de Queijo. It's the most popular type of chipa. It is known for its firmer dough and distinctive donut shape. It has a crunchy crust and a soft, slightly chewy interior with a subtle hint of anise flavor. (Bonus: it's gluten-free!)
While the typical Chipa recipe tends to be a bit dry and hardens quickly, I have a couple of tricks to enhance its flavor and texture. First, I use buttermilk instead of milk to add a subtle tang and maintain moisture.
Secondly, I add baking powder to ensure a lighter, airier texture. Lastly, while adding anise seeds is a matter of personal preference, it adds a distinctive flavor that sets it apart from its Brazilian cousin, so I highly recommend it. These adjustments are optional but help with the overall texture.
It is best when served warm directly from the oven, but it is equally delicious at room temperature. It also freezes well for later use. It's a popular choice for breakfast and pairs wonderfully with mate cocido or coffee.
Chipa Variations
Chipá has evolved into various versions over time due to the fusion of Cario-Guaraní and Spanish cultures. These varieties, each with unique ingredients and preparation methods, contribute to the rich diversity of Paraguayan cuisine. Some of the notable variants include:
- Chipa Aramirõ: This is the classic manioc flour-based chipa, often simply referred to as "chipa." Its ingredients typically include cassava starch, semi-hard or Paraguayan cheese, pork fat, margarine or lard, and anise seeds.
- Chipa Mestizo: This variant is widely known in Paraguay. It gets its name from the mix of corn flour (cornmeal) and cassava starch used in its preparation.
- Chipa Four Cheeses: This version is filled with a variety of cheeses, including Mozzarella, Catupiry, Paraguayan Cheese, and sandwich cheese.
- Chipa Chutita: A variation of the Chipa Mestiza, it includes cornstarch and baking powder, filled with traditional "chorizo misionero," cheeses, onion, red peppers, and other seasonings.
- Chipa Asador, Caburé, or Mbocá: This elongated, hollow variant is cooked over embers around a stick, resulting in a unique texture.
- Chipa Pirú (Chipita): Chipa pirú is a small, crispy donut shape, around two centimeters in diameter, commonly enjoyed during breakfasts and snacks. Its name, 'pirú,' refers to its dry and thin texture, setting it apart within the chipa family.
- Chipa So'o: This variant includes a filling of seasoned meat, typically beef, and is shaped like a large cookie with the meat and chopped egg filling.
- Chipa Guasu (Chipa Guazú ): A substantial corn cake, "guasu" meaning 'big' in Guarani, made from fresh corn and eggs.
- Chipa Jasmine: This lighter variant combines cassava starch with wheat flour and includes cheeses, pork fat, and eggs.
- Chipa Manduví: "Manduví" means "peanut" in Guarani, and this chipa is made with a mix of cornmeal and ground peanuts.
- Chipa Rorá: Prepared using the husk of corn seeds after straining.
- Chipa Paquita: A variation of chipa made using wheat flour instead of cassava starch. It's a type of bread filled with cheese.
What is a substitute for queso Paraguay?
Traditional Chipa is made with Queso Paraguay, also known as Queso Paraguayo or Kesu Paraguái. This soft, slightly acidic cheese is a staple in Paraguayan cuisine.
If you can't find Queso Paraguay, no worries! Any mild-textured cheese, soft or semi-hard, can be a good substitute. Here are some I've tried that work well:
- Mexican Blend
- Mild Cheddar
- Monterey Jack Cheese
- Mozzarella Cheese
- Frying Cheese (Queso de Freir)
- Queso Panela
- Queso Blanco
Based on my experience making chipa, I've found that while you can use almost any type of cheese, it's important to be careful with saltier varieties like parmesan, as they can overpower the flavor and make the chipa too salty.
🤔Fun Fact: Did you know that Chipa is culturally recognized as an icon of Paraguayan culture? Law No. 5267/2014 declares Chipa as the national food of Paraguay and establishes the second Friday of August each year as the "National Chipa Day."🎉
How to Make Chipa Mestizo
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 350°F (175°C) and line baking sheets.
- Combine dry ingredients.
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- Make a well in the center.
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- Cream butter and eggs until creamy.
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- Combine wet and dry ingredients until a coarse crumb forms.
- Add cheese.
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- Gradually mix in buttermilk.
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- Knead until smooth and homogeneous.
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- Let dough rest.
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- Shape the dough.
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- Place on baking sheets and bake until golden and puffed.
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- Chipa is best served fresh out of the oven.
👀👉 Check out my Brazilian Pão de Queijo recipe on my website!
💡Tips and Advice
- Since the recipe is gluten-free, there's no risk of over-kneading. Just make sure to mix the ingredients thoroughly for even distribution, which helps make the chipas lighter.
- If you want to prepare a larger quantity, just double the recipe and follow the preparation instructions.
- The right consistency is crucial for making good chipa mestizo; the dough should be compact and moist but not overly wet.
- To ensure the chipá mestizo is soft and well-aerated, it's important to knead the dough thoroughly and then shape it.
- let the chipa dough rest for 15 to 20 minutes to properly rehydrate.
- You can make chipa in any shape and size you want.
- The amount of units you get depends on the size you make your chipa.
- Place each Paraguayan cheese bread on the prepared baking sheet and cover them with a clean kitchen cloth to prevent them from drying out while you finish shaping all the pieces of dough.
- It's important to preheat the oven and ensure it's very hot. Chipas should not stay in the oven too long to prevent dehydration. Since ovens vary, keep an eye on the chipas and remove them when they turn lightly golden, puffed up, and have cheese spots on the surface.
- To keep the chipas soft, when you take them out of the oven, transfer them to a wire rack to cool completely. Store them in an airtight container or zip-lock bag to maintain their freshness. Avoid overcooking; 15 to 17 minutes of baking time is sufficient for them to be well-cooked.
Related Recipes:
📖 Recipe
Easy Chipa Almidón
Ingredients
- 1 kg. Yuca Starch
- 300 gr. butter , room temperature
- 6 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 8 oz (1 cup) buttermilk or whole milk , room temperature
- 700 gr. Shredded Mexican or Queso Panela Basket such as El Viajero or Queso de Freir "Fresh white Cheese for frying" such as Tropical Brand ,crumbled
- 20 g ( 2 Tablespoons) anise seeds , to taste
- 30 g (2 tablespoons) Baking powder
- 40 g ( 4 tablespoons) Dry whole milk such as Nido Brand , optional
Instructions
- Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine tapioca starch, dry milk, salt, anise, and baking powder.
- Pour the yuca starch mixture on a clean work surface and form a well in the center. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- Take small portions of dough (about 130g each) and roll each into an 8-inch log. Bring the ends of the log together to form a circle. Overlap the ends slightly and gently press them together to seal.
- Place the shaped dough on the prepared baking sheets, leaving some space between each. Bake for 12-15 minutes, until lightly golden and puffed. Do not overbake. Serve immediately.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
