• Preparation: Preheat your oven to 500°F (260°C).
• Mixing the Dry Ingredients: In a large 6-quart mixing bowl, combine the yuca starch, salt, and baking powder. Gently rub 15 grams (2 tablespoons) of anise seeds in the palms of your hands until they become fragrant. Add them to the dry mixture and stir to distribute them evenly. Set this mixture aside. (Anise seeds are optional, but we recommend them for an Authentic Chipa Almidon).
• Preparing the Dough: Place the yuca starch mixture onto a clean work surface. Make a well in the center of the yuca starch mixture, making it about 8 inches wide or even larger if possible. Add the softened butter and eggs into the well. Use your fingers to mix the eggs and butter until they're somewhat combined and creamy.
• Incorporating Dry Ingredients: Using your hand, slowly incorporate the dry mixture into the wet mixture and mix until a crumbly dough forms.👀👉The mixture should appear loose but hold together when pressed.
• Add Cheese: Incorporate the cheese and start mixing until it's well integrated.
• Adding Liquid Ingredients: Add buttermilk or milk slowly to the mixture, adding just enough to prevent it from becoming too firm and to make it easy to knead. Continue mixing with your hands until a compact and moist (but not too moist) dough forms. Once the mixture becomes homogeneous, you can begin kneading.
• Kneading the Dough: Use the heel of your hand to push the dough away from you on the work surface. After smearing the dough, gather it back with a bench scraper. Continue kneading until the dough becomes smooth and compact and easily detaches from the work surface and your hands, about 4 to 5 minutes. The dough should have the texture of playdough when done.
• Resting the Dough: Cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes for better results. This resting period allows the dough to relax and improves the final texture of your Chipa Almidon.
• Prepare Cheese Filling: Combine cream cheese and Mexican cheese blend in a medium bowl. Set aside.

Shape Chipa Quatro Quesos (Two Methods):

• Method 1: Take handful portions of the dough (about 125g) and slightly flatten them in the middle of your hand. Place a generous amount of the cheese mixture in the center of the dough. Pinch the edges together to seal it, and then roll it into a ball. Flatten it to about 4 inches in diameter and 1 inch thick.
• Method 2: Form a ball with the same amount of dough and flatten it slightly, leaving the edges thick. Make a well in the center, add cheese mixture, and sprinkle Mexican cheese on top. Leave it uncovered for a different shape.
• Baking: Place the shaped Chipa Mestizo on a baking sheet and bake in the preheated oven until they are lightly golden, puffed up, and have cheese spots on the surface, about 15-17 minutes. Be careful not to overcook them. Chipa is best served fresh out of the oven.