You’ll Never Go Back To Your Old CHIPA MESTIZO Method After This

manioc flour

🥗Healthier: almond flour

💰Cheaper: corn flour

Almond flour is lower in carbs, while corn flour is more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Preheat your oven to 500°F (260°C).

Line (2) 13x18x1 baking sheets with parchment paper.

In an extra-large mixing bowl, combine the yuca starch, cornmeal, salt, and baking powder. Rub the anise seeds in the palms of your hands until fragrant, then add to the dry mixture and stir to distribute evenly.

Place the yuca starch mixture onto a clean work surface. Make a well in the center and add the softened butter and eggs into the well. Mix until somewhat combined and creamy.

Slowly incorporate the dry mixture into the wet mixture until a crumbly dough forms.

Mix in the cheese until well integrated.

Add buttermilk to the mixture, just enough to prevent it from becoming too firm and to make it easy to knead. Knead until a compact and moist dough forms.

Cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes.

Shape the dough into circular shapes or diagonal slices as desired.

Place the shaped Chipa Mestizo on the prepared baking sheet and bake until lightly golden, puffed up, and with cheese spots on the surface, about 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens