The Secret to Making PERFECT CHIPA MESTIZO at Home

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) and line two 13x18x1 baking sheets with parchment paper.

In a large mixing bowl, combine tapioca starch, cornmeal, salt, anise, and baking powder.

On a clean work surface, pour out the yuca starch mixture and form a well in the center. Add softened butter and eggs, mixing them into the starch with your fingers until creamy.

Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms.

Mix in cheese until well integrated.

Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist.

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

To shape the chipas, pinch off a piece of dough and roll it into a ball, about 130g each. Roll into an 8-inch log, join the ends to form a circle, and press to seal.

Place shaped dough on the prepared baking sheets and bake until lightly golden and puffed, about 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens