Chipa Mestizo
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.
Ingredients
- 1 kg. Tapioca Starch also known as Tapioca 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
- 15 gr. ( 2 tablespoons) Anise seeds Optional, but highly recommended.
- 1 tablespoon Baking powder * Traditional Chipa doesn’t contain baking powder, but I like to add it to make it lighter and fluffier.
Instructions
- Preheat your oven to 500°F (260°C) and line two 13x18x1 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 out the yuca starch mixture and form a well in the center. Add softened butter and eggs, mixing them into the starch with your fingers until creamy.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. (The coarse crumb should appear loose but hold together when pressed.)
- Mix in cheese until well integrated.
- 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 it becomes too soft, add a little more tapioca flour.
- Knead the dough using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands, about 4-5 minutes. Note: 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.
- To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal. For diagonal shapes, roll into a 9-inch long, 2-inch diameter log and cut into 3-inch diagonal slices.
- Place shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes. Do not overcook. Serve immediately.
Notes
I developed this Chipa Mestizo recipe using Quaker yellow cornmeal because it was readily available. While traditional Chipa is made with Harina de Maiz Paraguaya, I adapted the recipe to use more easily accessible ingredients.
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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