Small Batch Easy Cheese Bread | Chipa Mestizo

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Quick and Easy Chipa Mestizo recipe is perfect for breakfast with a cup of Cocido Quemado or coffee; these Chipa Mestizo are packed with cheeses and lightly spiced anise seeds. They’re tender, cheesy, and delicious. In the past, we have shared our Chipa Mestizo recipe. However, in this version we’re sharing today, we’ve tweaked a bit from our original Chipa Mestizo to make a smaller batch.

What are the Main Ingredients For Chipa Mestizo|Cheese Bread?

  • Yuca Starch: Also known as Tapioca Starch.
  • Corn Flour: Traditionally, Chipa is made with Harina de Maiz Paraguaya. I use Quaker yellow cornmeal.
  • Lard: Chipa is made with lard but softened Butter or oil can be used. (I use Butter)
  • Eggs: At room temperature 
  • , kosher salt 
  • Whole milk: Sour milk can also be used.
  • Cheese: Queso Paraguay is a staple of traditional Paraguayan cuisine. However, any cheese that will become soft and gooey but not melt completely when cooked can be used, such as Frying Cheese (Queso de Freir), Queso Panela, Queso Blanco,etc.
  • Anise seeds: This is optional, but I highly recommend it because it gives the cheese bread a distinct and delicious flavor.
  • Baking powder: The Chipa Almidon recipe does not require baking powder.
    However, I use it in my Chipa Almidon recipe because it produces a better result by making it lighter and less dense.
  • Milk Powdered: I use Nido Brand, this is optional, but I also recommend it because it aids in the rise of cheese bread while enhancing the flavor.

How do you make Chipa Mestizo?

  1. Preheat the oven to 500°  degrees F. 
  2. Dry Ingredients: In an extra-large large bowl, combine yuca starch, cornmeal, and baking powder. Rub the anise seeds with the palm of your hands until fragrant and add to the yuca starch mixture and stir to combine and set aside.
  3. Wet Ingredients: Combine the butter and eggs, minus the milk.
  4. Add the dry ingredients and milk to the wet mixture, alternating, combining, and kneading until all ingredients are incorporated. Cover and let it rest.
  5. Shape: Once rested, grab a handful of dough and squeeze into a ball  (about 130g each), then roll into a log of about 8 inches long and 1 inch thick; bring ends together to form the shape of a donut-like circle and press to seal.
  6. Bake in the preheated oven for 15 to 20 minutes, or until an inserted toothpick comes out clean.

How to store & Re-Heat Chipa Mestizo

Chipa Mestizo tastes best when served fresh out of the oven, but it can be store in an airtight container or sealable plastic bag at room temperature for up to 5 days. To reheat: Wrap the Chipa Mestizo in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat the Chipa in the microwave for 30 seconds, or until just heated through; do not overheat, or they will get tough.

How to freeze Chipa Mestizo?

Chipa  Mestizo dough can be frozen for up to 3 months. First, shape the chipas and freeze them on a tray. Once frozen hard, transfer to a zip-lock bag and freeze them. When ready to bake, remove the chipa from the freezer and allow it to thaw at room temperature before baking as directed in the recipe.

"Chipa Mestizo" Quick and Easy Cheese Bread

More Traditional Paraguayan Recipes

Check out these Easy Tips for a Homemade Chipa Mestizo.

  • To keep the chipa Mestizo soft, keep the chipa in a container with banana leaves as a base or bottom when removing from the oven.
  • To keep the chipa from hardening, it is important not to cook them for a long time.
  • If cooking in a conventional oven, be careful not to leave the oven open for too long and cook for 15 to 20 minutes at maximum temperature.
  • The cooking time can vary; it can go from 15 to 20 minutes, depending on the thickness of the chipa almidon. The smaller the chipa almidon, the less time in the oven and vice versa.
  • It’s important to bake the chipa almidon in a very hot oven. So always start with preheating the oven.
  • The Chipa Mestizo dough mixture should be compact and moist but not wet.
  • When done, the Chipa Almidon dough should have smooth playdough consistency, which detaches from the table.
  • Baking powder:The Chipa Almidon recipe does not require baking powder.
    However, I use it in my Chipa Almidon recipe because it produces a better result by making it lighter and less dense.
  • Queso Paraguay is a staple of traditional Paraguayan cuisine. However, any cheese that will become soft and gooey but not melt completely when cooked can be used in making Chipa, such as Frying Cheese (Queso de Freir), Queso Panela, Queso Blanco,etc.
  • I recommend using anise seeds because they give the cheese bread a unique and delicious flavor, but you can leave them out if you prefer.

Ingredients For This Chipa Mestizo

  • 500g Yuca Starch
  • 150g Quaker yellow cornmeal
  • 2 teaspoons Non-Aluminum baking powder
  • 400g  Fraying Cheese (Queso de Freir ) or Parmesan cheese, cut into small cubes 
  • 150g lard or butter softened to room temperature
  • 100 ml (about 1/2 plus 1 tablespoon) cups whole milk, room temperature 
  • 4 eggs, room temperature
  • 1 teaspoon kosher salt, to taste
  • 1 tablespoon anise seeds, optional (lightly rub the anise seeds together to release the aroma before adding to the recipe). 

How to Make Chipa Mestizo

Preheat oven to 500° F. In an extra-large large bowl, combine yuca starch, cornmeal, and baking powder. Rub the anise seeds with the palm of your hands until fragrant and add to the yuca starch mixture and stir to combine and set aside. Mix the milk and salt in a measuring cup until the salt dissolves; set aside.

Place the yuca starch mixture on a clean, dry work surface. Make a hole in the center, about 8 inches wide (bigger is better here). Add the softened butter and the eggs into the hole; using your finger, mix the egg well together with the butter until somewhat incorporated.

Then, begin to incorporate the yuca starch mixture into the wet mixture a little at a time until a crumbly dough forms (be careful not to break the sides of the well, or the egg mixture will run all over your board, and you will have a big mess!).

"Chipa Mestizo" Quick and Easy Cheese Bread

When enough yuca starch mixture has been incorporated into the wet mixture, it will not run all over the place when the sides of the well are broken, add the milk and salt mixture a bit at a time, and begin to mix with your hands until everything is well combined. If the mixture is dry and very crumbly, add more milk and mix until a compact and moist but not wet dough has formed. When the mixture has come together to a homogeneous mixture, then you can start kneading.

"Chipa Mestizo" Quick and Easy Cheese Bread

Use the heel of your hand to smear the dough away from you a third at a time to create a smooth and compact dough. After the dough is smeared out, gather it back together with a bench scraper and keep doing until the dough comes together nicely and detaches from the table. When done, the dough should have the consistency of smooth playdough: Kneading will usually take 10 to 15 minutes.When the dough has been kneaded to the perfect consistency, cover with a clean kitchen towel and let rest for at least 20 minutes. 

"Chipa Mestizo" Quick and Easy Cheese Bread

How to Shape the Chipa Mestizo

Once rested, grab a handful of dough and squeeze into a ball  (about 130g each), then roll into a log of about 8 inches long and 1 inch thick; bring ends together to form the shape of a donut-like circle and press to seal.

Place 1 inch apart on 13 x 18 x 1 baking sheets lined with banana leaves or parchment paper. Bake the Chipa Almidon for 15 to 17 minutes or until golden brown, and you start seeing cheese spots appear on the surface (careful not to overcook!) 

Enjoy!

Notes:

  • To keep the chips soft, when removing from the oven, keep the chipa in a container with banana leaves as a base or bottom.
  • To keep the chipa from hardening, it is important not to cook them for a long time.
  • If cooking in a conventional oven, be careful not to leave the oven open for too long and cook for 15 to 20 minutes at maximum temperature.
  • The cooking time can vary; it can go from 15 to 20 minutes, depending on the thickness of the chipa. The smaller the chipa, the less time in the oven and vice versa.
  • It’s important to bake the chipa almidon in a very hot oven. So always start with preheating the oven.
  • Queso Paraguay is a staple of traditional Paraguayan cuisine. However, any cheese that will become soft and gooey but not melt completely when cooked can be used in making Chipa, such as Frying Cheese (Queso de Freir), Queso Panela, Queso Blanco,etc.
  • I recommend using anise seeds because they give the cheese bread a unique and delicious flavor, but you can leave them out if you prefer.
  • The Chipa dough mixture should be compact and moist but not wet.
  • When done, the Chipa dough should have smooth playdough consistency, which detaches from the table.
  • Baking powder:The Chipa recipe does not require baking powder.
    However, I use it in my Chipa recipe because it produces a better result by making it lighter and less dense.

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