There are countless ways to make Chipa Guazu, but this recipe has become my family's favorite! Initially, I followed the traditional way of making Chipa Guazu without cornmeal. However, I found that it lacked the heartier texture and rich cheese taste I desired. That's when I decided to experiment and make some adjustments.
Adding Quaker cornmeal, sauteed onion, and extra cheese to the batter seemed like a great idea. And boy, was I right! The new version was more stable and packed with flavor. The cornmeal added a wonderful texture, and the additional cheese and sauteed onion enhanced the flavor to perfection. If you're interested in trying my first version, be sure to check out my Authentic Chipa Guazu Recipe.
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What is Chipa Guazu?
Chipa Guazú, also known as Chipa Guasú, Pastel de Choclo, or Torta de Choclo, is a delicious and traditional Paraguayan corn casserole. It is a side dish typically baked in a casserole with a combination of fresh corn kernels, lard (or sometimes butter), milk, onion, cheese, and eggs.
Depending on the region, culture, or personal preferences, some cooks may also add anise seeds or spices to enhance the flavor. The dish is traditionally cooked in a Tatakua, a cupular-shaped handmade oven made of clay or bricks, commonly used in rural areas or the interior of Paraguay. Chipa Guazú is particularly popular during the holiday season or for weekend dinners, providing a comforting and hot creamy dish with rich cheese flavor.
While it shares similarities with Sopa Paraguaya, the main difference lies in using fresh corn kernels instead of cornmeal. This gives Chipa Guazú a consistency more akin to a cheese soufflé than a cornbread, making it a unique and delectable side dish in Paraguayan cuisine.
🌽About This Chipa Guazú Recipe
- Taste: This recipe for Chipa Guazú yields a delightful taste with a combination of sweet corn, savory cheese, and the subtle flavor of onions.
- Texture: The texture of Chipa Guazú is a key highlight of this dish. The use of whole corn kernels, along with the cornmeal, eggs, and milk, creates a moist and slightly fluffy texture reminiscent of a soufflé. The crumbled frying cheese adds a pleasant chewiness, giving the dish a nice balance between softness and bite.
- Method: The recipe involves blending the eggs, milk, and corn and then combining all the ingredients in a large bowl with the cornmeal and cheese. The batter is then transferred to a baking dish and baked until golden brown and fully cooked.
Chipa Guazú Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Onion: Adds flavor, moisture, and aroma to the dish, providing a savory base for the Chipa Guazú.
- Butter: Adds richness and moisture to the sopa, making it tender and flavorful. While you can opt for lard for a more authentic touch or use neutral-flavored oil as an alternative, I find that using butter in this recipe yields a distinct and more delicious outcome.
- Cheese: When it comes to cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, or cheddar can be used as alternatives.
- Whole Milk: This helps to make the sopa moist and tender.
- Eggs: Act as a binding agent, helping to hold the ingredients together and provide structure,
- Cornmeal: This is the main ingredient in Sopa Paraguaya. It gives the dish its characteristic corn flavor and serves as the foundation for the Sopa. This recipe for Sopa Paraguaya is intentionally simple and utilizes readily available ingredients found in most local supermarkets. While I suggest using Yellow Cornmeal in my recipe, any medium-grind cornmeal can be used as a substitute for Harina Paraguaya. I find that Quaker yellow cornmeal offers a delightful taste and texture.
- Fresh Corn: An essential component of Chipa Guazú, fresh corn adds a burst of sweetness and texture to the dish, making it truly authentic and delicious.
Tools You'll Need
- Food Processor or Blender
- Large Skillet
- Measuring cups & Measuring Spoons
- Large Bowl
- 13'' by 9'' Baking dish
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make Chipa Guazú
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 13” x 9” baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the milk. Set aside to cool to room temperature.
Add eggs and remaining milk in a blender or food processor, and blend for 3 minutes until well combined.
Add the fresh corn to the blender and pulse for about 10 to 15 seconds, just enough to break up the corn kernels. Be careful not to over-blend; you want to maintain some texture in the corn.
Transfer the blended corn mixture to a large bowl, and add the cornmeal and the cooled onion mixture. Stir until well combined. Stir in the cheese, ensuring it's evenly distributed throughout the batter.
Pour the corn batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes or until the top turns golden brown and a cake tester or toothpick comes out clean from the center. Once baked, set the Chipa Guazú aside to cool slightly before serving.
Substitutions
- Butter: Lard, margarine, or any neutral-flavored oil can be substituted for butter; however, if you want your dish to have more flavor, I recommend using butter.
- Harina Paraguaya: This Sopa Paraguaya recipe is designed to be easy to make and uses common ingredients found in any local supermarket. While I recommend Yellow Cornmeal in my recipe, any medium-grind cornmeal can serve as an alternative to Harina Paraguaya.
- Cheese: When it comes to cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, or cheddar can be used as alternatives.
- Milk: You can easily make a substitute using regular reduced-fat milk, or even skim milk. However, it’s important to note that using lower-fat milk may result in a slightly less rich texture in your recipe.
- Fresh Corn: Canned or frozen (thawed) corn can be used as a substitute for fresh corn.
Variations
- Spicy Chipa Guazú: Add some diced chili peppers or red pepper flakes to the batter for a spicy kick.
- Herb-infused Chipa Guazú: Mix in chopped dried herbs like parsley, cilantro, or chives to add a burst of freshness and aroma.
- Bacon and Jalapeño Chipa Guazú: Incorporate cooked and crumbled bacon and sliced jalapeños for a savory and spicy twist.
- Cheese Blend: Experiment with different cheeses or use a combination of cheeses to create a unique flavor profile. For example, try mixing queso fresco with cheddar or mozzarella.
- Sweet Chipa Guazú: For a sweeter version, add a tablespoon of sugar or honey to the batter.
- Vegetable Chipa Guazú: Enhance the dish with other vegetables like diced bell peppers, green onions, or even grated carrots.
- Meat Lover's Chipa Guazú: Incorporate cooked and chopped ham, chorizo, or cooked ground beef to make it heartier.
- Gluten-free Chipa Guazú: If you need a gluten-free version, substitute the cornmeal with a gluten-free cornmeal alternative.
- Cheese Crust: Sprinkle some extra cheese on top of the batter before baking to create a cheesy crust.
- Chipa Guazú Muffins: Instead of using a large baking dish, pour the batter into muffin tins to make individual Chipa Guazú muffins.
If you're a fan of this recipe, you will want to check out Chipa Guazu, Sopa So'o, Healthy Chipa Guazu, and Chipa So'o. 👀See this 👉 Sopa Paraguaya for a Party recipe on my website!
How to Serve
How to Store & Reheat
To store: Chipa Guazu tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Chipa Guazú to cool completely before wrapping it in plastic wrap, and it will keep in the fridge for up to 5 days. When you’re ready to serve, warm the Chipa Guazú in a 325-degree oven for about 15 minutes until warmed through.
How to Freeze
Baked Chipa Guazú can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, warm it up in the microwave for 5 to 8 minutes or until heated through.
Tips for Making The Best Chipa Guazú
- Measuring Cornmeal: Measure the cornmeal by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Room-temperature eggs will get the best results: Pull eggs out of the refrigerator an hour before making the Chipa Guazú. Cold eggs don’t get the same peaks as warmer eggs.
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Experiment with additions: This Chipa Guazú recipe can serve as a canvas for several additions. Add more diced vegetables, such as peppers and scallions, for added flavor and texture. Swap out the frying cheese for cheddar cheese, pepper jack, mozzarella, or whatever semi-soft cheese you prefer. Add a little spice to the dish with a pinch of cayenne, chopped jalapenos, or green chilies. Add a touch of herbs to create different seasonal interpretations of Chipa Guazú.
- Consistency: When making Chipa Guazú, it's all about getting the right consistency; you want the corn batter to be loose rather than dense.
- Check for doneness: To check if it's done, prick the Chipa Guazú with a wooden skewer or knife; if the stick comes out dry, it's time to remove it from the oven.
- Measurements: To achieve a good result, follow the recipe exactly and use the correct amount of each ingredient.
FAQ
When is Chipa Guazú eaten?
Chipa Guazú is a staple during special occasions or festivities. It's traditionally eaten as a side dish with barbecued meat or sausages, but it's also a popular breakfast or afternoon snack.
What is Chipa Guazú made of?
Made with fresh kernel corn, lard, milk, cheese, and eggs. Other ingredients, such as onion, are added based on region, culture, or personal preference, typically cooked in a Tatakua, a cupular-shaped handmade oven made of clay or bricks, commonly used in rural areas or the interior of Paraguay. Tatakua is derived from the Guarani term Tata (fire) and Kua (hole). A regular oven will suffice if you don't have access to this type of oven.
Where is Chipa Guazú from?
Chipa Guazú is a dish that originated in Paraguay.
What is Chipa Guazú similar to?
It is a traditional Paraguay dish similar to a thick cornbread. The Paraguayan cornbread is typically made with milk, cheese, and eggs and baked in an oven. This dish is often served with meat.
Related Recipes
- Authentic Chipa Guazu
- Healthy Corn Souffle
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Watch How to Make Chipa Guazu
📋 Recipe
How to Make Chipa Guazu
Tools
Ingredients
- 2 large onions , chopped
- 150 g butter or ½ cup of sunflower oil or any neutral-flavored oil
- 500 g crumbled frying cheese such as Queso Panela or queso Blanco
- 1 cup (250ml) whole milk
- 6 large eggs , well beaten
- 1 teaspoon kosher salt (to taste)
- 1 cup (160g) Yellow Quaker cornmeal
- 36 oz fresh corn , thawed frozen corn, or canned whole kernel corn
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 13” x 9” baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
- In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the milk. Set aside to cool to room temperature.
- Add eggs and remaining milk in a blender or food processor, and blend for 3 minutes until well combined.
- Add the fresh corn to the blender and pulse for about 10 to 15 seconds, just enough to break up the corn kernels. Be careful not to over-blend; you want to maintain some texture in the corn.
- Transfer the blended corn mixture to a large bowl, and add the cornmeal and the cooled onion mixture. Stir until well combined. Stir in the cheese, ensuring it's evenly distributed throughout the batter.
- Pour the corn batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes or until the top turns golden brown and a cake tester or toothpick comes out clean from the center. Once baked, set the Chipa Guazú aside to cool slightly before serving.
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.
