Chipa Mestizo: Traditional Paraguayan Cheese Bread

Chipa Mestizo is a traditional and typical Paraguayan food. It is the second most common variety of chipa in Paraguay and is named for its combination of corn flour and yuca starch.

This easy-to-make chewy cheese-flavored cornbread requires just a few ingredients and can be baked in any home oven. And the best part? It's naturally gluten-free.

This versatile treat can be enjoyed for breakfast, as a side dish, or as a snack. It pairs perfectly with a cup of Cocido Quemado or a steaming cup of coffee.

For more Paraguayan-inspired recipes, check out Chipa Almidon, Chipajum, Chipa Asador, Chipa Buns, Muffin Chipa, and Chipa Piru.

🧀Substitutes for Queso Paraguay in Chipa Recipe:

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

👉Note: Parmesan cheese can be used in a pinch, but be aware that its strong flavor can overpower the delicate taste of chipa. If you do use Parmesan, use it sparingly.

How to Make Chipa Mestizo

Note: The full instructions are provided in the recipe card below.

Variations

• Chipa Aramirõ: This is the classic manioc flour-based chipa, often simply referred to as " chipa almidon or chipa." Its ingredients typically include cassava starch, semi-hard or Paraguayan cheese, pork fat, margarine or lard, and anise seeds.
• 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.

Camila's 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.
• 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 crucial 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.

See More Paraguayan Recipes:

• Chipa Muffins
• Sopa Paraguaya
• Chipa Guazu

📖 Recipe

Chipa Mestizo

BY Camila Benitez

Looking for the perfect companion to your morning coffee? Why not try this Paraguayan Chipa Mestizo recipe? It's a cheesy bread and a tasty variation of the traditional Chipa Almidón.

5 from 30 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine Paraguayan

Servings 30 Chipa Mestizo

Tools

• 6-quart mixing bowl
• 13 x 18 x 1 baking sheet
• Measuring cups
• Parchment paper

Ingredients

  

1x2x3x

• ▢ 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)
• ▢ 300 ml (about 1-⅓ cups) buttermilk or whole milk, room temperature See my instructions for how to make homemade buttermilk 👉 here.
• ▢ 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.

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, cornmeal, salt, anise, and baking powder.
• On a clean work surface, pour the yuca starch mixture out 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

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.

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.

Nutrition Facts

Chipa Mestizo

Amount per Serving

Calories

344

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

90

mg

30

%

Sodium

 

447

mg

19

%

Potassium

 

96

mg

3

%

Carbohydrates

 

37

g

12

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

9

g

18

%

Vitamin A

 

532

IU

11

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

244

mg

24

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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