Chipa Asador (Chipa kavuré)
Chipa Asador, also known as Chipa Kavuré or Chipa Caburé, is one of the many traditional varieties of chipa found in Paraguay.
It’s made primarily with yuca starch, eggs, pork fat (or butter), and Queso Paraguay. The dough is slightly denser than other chipas, which helps it cling to the stick during cooking.
Ingredients
- 1 kg Yuca Starch
- 300 g butter or lard , room temperature
- 6 large eggs , room temperature
- 20 g anise seeds
- 500 g Queso Panela, crumble into small pieces
- 3 teaspoons kosher salt
- 100 ml Whole Milk or buttermilk
Instructions
- In a large mixing bowl, combine the yuca starch, salt, anise seeds, and baking powder. Pour the mixture onto a clean work surface and form a well in the center.
- Add the softened butter and eggs into the well, then cream them together with your fingers. Try to make the mixture as smooth and creamy as possible without incorporating too much of the starch mixture at this stage.
- Gradually bring in the dry ingredients and mix until a coarse crumb forms.
- Add the crumbled cheese and mix until evenly distributed.
- Slowly pour in the buttermilk, just enough to make the dough easy to knead but not so wet that it becomes sticky.
- Note: You may not need all the buttermilk. If the dough feels too soft, add a bit more yuca starch.
- Knead the dough by pushing it away with the heel of your hand, then gathering it back using a bench scraper. Continue kneading for 4–5 minutes until the dough is smooth and homogeneous and no longer sticks to your hands or the surface. It should have a playdough-like consistency when ready.
- Cover the dough with a clean kitchen towel and let it rest for 15–30 minutes.
- Take a generous portion of dough and wrap it around a sanitized hardwood broomstick, about 1 inch (2.5 cm) thick and 10 inches (25 cm) long.
- Cook the chipa over hot embers, occasionally rotating to prevent burning, until golden brown—about 15 minutes.
Notes
Storage: Once cooled, store Chipa Asador in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore its texture. You can also microwave it, but note that it will lose its crispy crust.
Make Ahead: You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before shaping and roasting.
Freezing: I don’t recommend freezing Chipa Asador, as it’s best enjoyed freshly made.
Nutrition
Nutrition Facts
Chipa Asador (Chipa kavuré)
Amount per Serving
Calories
409
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
106
mg
35
%
Sodium
772
mg
34
%
Potassium
97
mg
3
%
Carbohydrates
45
g
15
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
738
IU
15
%
Vitamin C
0.2
mg
0
%
Calcium
253
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
