Chipas Paraguayas
A special occasion snack from South America. This recipe is a work in progress until it tastes just like the ones I ate in Paraguay
A special occasion snack from South America. This recipe is a work in progress until it tastes just like the ones I ate in Paraguay
- Carbohydrate 1.69898578853689 g
- Cholesterol 69.71393166925 mg
- Fat 10.0077255534658 g
- Fiber 0.23950833471627 g
- Protein 4.62028375784723 g
- Saturated Fat 5.23383112523959 g
- Serving Size 1 1 Serving (40g)
- Sodium 254.102258347528 mg
- Sugar 1.45947745382062 g
- Trans Fat 0.623432160708349 g
- Calories 115 calories
Step-by-step
- Mix the cornmeal and yuca starch in a very large bowl.
- Add the eggs, the lard, and the cheese.
- Mix this together until it is fairly uniform; it will be crumbly but you should work out any large lumps and make sure the lard and egg are evenly distributed.
- Dissolve the salt into the milk and add it to the mixture along with the anise.
- Knead until it is smooth and uniform and anise is evenly distributed.
- It should have the consistency of soft clay.
- Preheat the oven with a baking stone to 550+ (or as hot as your oven will go).
- Shape the dough as you like, small nuggets for chipitas, or rings for the traditional shape.
- Bake for 15-20 minutes directly on a baking stone or on an ungreased baking sheet until they are golden brown with a crisp exterior.
- They should still be somewhat doughy and cheesy inside and are best served hot.
Yuca starch provides the distinct chewy matrix that defines authentic chipas. Without this fine flour, the dough cannot trap the steam required to create the characteristic tender interior. Tapioca flour serves as an exact 1:1 functional substitute for yuca starch if the latter is unavailable.
Achieving the right texture demands aggressive thermal energy. Standard domestic ovens struggle to replicate traditional clay ovens, necessitating a baking stone preheated to 550 degrees Fahrenheit or higher. Placing the shaped dough directly on this radiating stone guarantees an immediate crust formation before the interior dries out completely.
Fresh cheeses introduce excess moisture that ruins the structural integrity of the dough. Using dry feta requires thorough crumbling to eliminate large pockets that might otherwise melt out and create hollow cavities during baking. Dissolving the salt completely in the milk prevents pockets of salinity from overpowering individual bites.
Kneading must continue until the mass assumes the exact consistency of soft clay. Portion the mixture into small nuggets or traditional rings, then bake for 15 to 20 minutes until the exterior turns golden brown while retaining a slightly doughy center.
