The Paraguayan chipa is a typical preparation of Paraguayan cuisine. Learn to make the mestizo chipa variation with cassava flour and cornmeal to share with your loved ones.
Mestizo chipa is a variation of the Paraguayan chipa, typical of Paraguayan cuisine.
This recipe includes cassava flour and cornmeal.
Learn how to prepare these delicious buns to share on any special occasion.
Mestizo Chipa
Ingredients
1 kilogram of Cassava starch
300 grams of Cornmeal
300 grams of Pork fat
5 Eggs
½ kilogram of Paraguayan cheese
1 teaspoon of Salt
20 grams of Star anise
100 milliliters of Whey or milk
Preparation
Step 1 : To prepare the chipas, start by beating the pork fat until it reaches a white, fluffy consistency.
Step 2 : Then, add the eggs one at a time while continuing to beat, followed by the star anise and crumbled cheese.
Step 3 : Next, add the cornmeal and mix thoroughly.
Step 4 : Gradually incorporate the cassava starch into the mixture, making sure it is well combined.
Step 5 : Dissolve the salt in the whey or milk and add it to the mixture.
Step 6 : Let the dough rest covered for 20 minutes.
Step 7 : Preheat the oven to 180°C (356°F).
Step 8 : Knead the dough until it reaches a smooth and firm texture.
Step 9 : Form sticks with the dough and shape them as desired.
Step 10 : Place the chipas on a baking tray and let them rest.
Step 11 : Bake for 15-20 minutes at 180°C (356°F).
Step 12 : Once ready, remove from the oven and let cool.
Step 13 : To keep the chipas soft, store them in a container lined with banana leaves.
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