Chipa Mestizo Recipe: Traditional Paraguayan Food

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 the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.

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

Transfer the dry mixture to a clean work surface and form a well in the center. Add the softened butter and eggs to the well. Using your fingers, cream the butter and sugar together thoroughly, being careful not to incorporate the dry ingredients just yet.

Once the wet ingredients are well creamed, gradually incorporate the dry mixture until a coarse crumb forms.

Add the cheese and mix until evenly distributed throughout the dough.

Slowly pour in the buttermilk, a little at a time—just enough to make the dough easy to knead without becoming too soft. Knead until the dough is smooth and homogeneous.

Note: You may not need all the buttermilk. If the dough becomes too soft or sticky, add a small amount of tapioca starch to balance it out.

Using the heel of your hand, knead the dough by pushing it away, then gathering it back with a bench scraper. Continue this motion for 4–5 minutes until the dough is smooth and uniform and no longer sticks to your hands or the work surface. The texture should resemble that of soft, pliable playdough.

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

Divide the dough into portions of approximately 130 g each. Roll each portion into an 8-inch log, then bring the ends together to form a ring. Slightly overlap the ends and press gently to seal.

Place the shaped dough rings on the prepared baking sheets, leaving space between each one.

Bake for 12–15 minutes or until lightly golden and puffed. Do not overbake. Serve immediately for the best texture and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens