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.
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Naturally gluten-free and filled with cheese, this soft and chewy cornbread comes together easily with just a few simple ingredients.
It's easy to make and bakes well in any home oven. Whether you're exploring Paraguayan cuisine or craving a comforting bite of home, this Chipa Mestizo recipe is a must-try!
In this Chipa Mestizo recipe, I use Quaker yellow cornmeal to make it more accessible outside Paraguay, along with butter and shredded Mexican cheese for added richness and flavor.
While traditional versions don't include baking powder, I like to add a bit to make the texture lighter and fluffier.
The dough is easy to shape, and the optional anise seeds add that nostalgic aroma I remember from my childhood.
This recipe is simple, satisfying, and perfect for anyone wanting to bring the comforting taste of Chipa Paraguaya (Paraguayan cheese bread) into their kitchen.
It pairs perfectly with a cup of Cocido Quemado or a steaming cup of coffee. For more Paraguayan-inspired recipes, check out Chipa Almidon, Chipa, Chipa Asador, Chipa Jazmin, Chipa en Licuadora, and Chipa Piru.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Tapioca starch: This ingredient gives the chipa its signature chewy texture and makes it naturally gluten-free.
- Yellow cornmeal: Adds a rustic flavor and slight crunch that balances the chewiness of the yuca starch. Traditional chipa uses harina de maíz paraguaya, but yellow cornmeal (such as Quaker) is an easy substitute that works well in this recipe.
- Butter: Adds richness and tenderness. While I prefer butter for its flavor, pork lard (grasa de cerdo) is a traditional choice in Paraguay. It's widely used due to its accessibility and affordability, especially in rural areas, where families often raise pigs and render their own lard. You can also use shortening, margarine, or even oil, depending on what you have on hand.
- Eggs: Bind the dough while adding structure and moisture.
- Kosher salt: Enhances the overall flavor of the dough.
- Buttermilk: Brings moisture and helps create a soft, pliable dough. It can be substituted with whole milk if needed.
- Mexican cheese: Adds salty, melty richness throughout the chipa. You can substitute with any semi-soft or semi-firm cheese, depending on availability.
- Anise seeds: Offer a subtle, aromatic note that's typical of traditional Paraguayan chipas.
- Baking powder: While not traditional, I like to include it for a lighter, fluffier texture.
How to Make Chipa Mestizo
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 500°F (260°C) and line two 13x18-inch baking sheets with parchment paper.
2. Mix dry ingredients: In a large bowl, combine tapioca starch, cornmeal, salt, anise seeds, and baking powder.
3. Form a well on a clean surface and add butter and eggs. Cream together without incorporating the dry mix yet.
4. Incorporate the dry ingredients gradually until a coarse crumb forms.
5. Add the cheese and mix until it is evenly distributed.
6. Add buttermilk slowly, just enough to bring the dough together. Knead until smooth and homogeneous.
7. Rest the dough covered for 15-20 minutes.
8. Shape into 130g portions, roll into 8-inch logs, and form into rings. Press to seal.
9. Arrange on baking sheets, leaving space between each.
10. Bake for 12-15 minutes until golden and puffed. Serve immediately.
Watch Recipe Video
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 Fresco
- 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.
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 breakfast 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 Jazmín: 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.
Storage, Make Ahead, & Freezing
Storage: Chipa Mestizo is best enjoyed warm, straight from the oven. However, leftovers can be stored in an airtight container or sealed plastic bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, warm briefly in the microwave for a few seconds or wrap in aluminum foil and heat in a 350°F (175°C) oven until just heated through. Avoid overheating, as it can cause the bread to become tough.
Make Ahead: You can prepare the dough a day in advance and store it covered in the refrigerator. When ready to bake, let the dough sit at room temperature for about 15 minutes, then proceed with shaping and baking as directed.
Alternatively, shape the dough into rings and place them on a parchment-lined baking sheet. Cover and refrigerate for up to 24 hours before baking.
Freezing: To freeze, shape the dough as instructed and freeze the unbaked chipa on a parchment-lined tray until firm. Once frozen, transfer to a freezer-safe bag or container, removing any excess air. Label and store for up to 2 months. When ready to bake, place the frozen chipa directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
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 be left in the oven for 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.
Frequently Asked Questions
What is Chipa Mestizo?
Chipa Mestizo is a traditional Paraguayan cheese bread made with a combination of tapioca starch and yellow cornmeal. It's crisp on the outside, soft and chewy inside, and naturally gluten-free.
What kind of cheese is best for Chipa Mestizo?
Semi-soft, salty cheeses like Queso Paraguay, queso blanco, or Mexican cheese work perfectly. You can also use mozzarella or any cheese that melts well.
Can I make Chipa Mestizo without eggs?
Eggs help bind the ingredients and add richness. If you need an egg-free version, omit the eggs and add a bit more buttermilk, heavy cream, or whole milk as needed. This will help replace the moisture and fat. Keep in mind that the texture may be slightly denser, but it will still be delicious!
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Recipe
Chipa Mestizo
Ingredients
- 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.
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 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
Notes
Nutrition
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.
