The Chipa So'o is a traditional dish in Paraguayan cuisine that's part of the Guarani-Spanish Jesuit cuisine's heritage. It's a baked corn dough made with pork fat, corn flour, corn starch, milk, salt, and cheese. Once prepared, the dough is formed into balls and filled with a meat mixture. Then, the Chipa So'o are brushed with milk to develop a nice color on the outside. This chipa variety is typically a hearty mid-morning snack but can also be served as a calorie-laden lunch.
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What is Chipa So'o?
Chipa So'o is a traditional dish in Paraguayan cuisine that is a baked corn dough made with pork fat, corn flour, corn starch, milk, salt, and cheese. It is shaped into a ball and filled with a flavorful mixture of minced beef, onions, peppers, and spices, often including hard-boiled eggs. It is typically eaten as a mid-morning snack or lunch and is considered a hearty and filling food in Paraguay. Chipa So'o is part of the Guarani-Spanish Jesuit cuisine heritage and originates in the Guaranitic area during the colonial and Jesuit times.
Origin of the Chipa So'o
This dish originated during the development of the region of the Jesuit-Guarani missions, currently known as the "Guaranitic area ."The culture that developed in these missions was somewhat strong. The conquerors and the Jesuits used the Guarani as intermediaries with other Amerindian peoples, spreading culinary knowledge. Records from the colonial and Jesuit times mention that the Guarani prepared cakes and cornbread, but later, there were contributions from the Jesuits where other foods were included, including beef.
From then on, new dishes were created where products from both cultures were fused, and in the case of the Guaraní gastronomy, corn, sweet potato, pumpkin, etc., reigned, while the ingredients of the conquistadors and Jesuits were meat, milk, eggs, cheese, etc. For this reason, it was likely in this mission area where the recipe for Chipa So'o and other similar dishes originated.
Chipa So'o Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Dough:
- Harina Paraguaya Corn Flour or Quaker Yellow Cornmeal: The main dry ingredient used for the dough, providing the base and texture for the Chipa So'o.
- Butter, Lard (Pork Fat), or Shortening: The fat component adds richness and helps create a tender and flaky dough.
- Yuca Starch or Cornstarch: This starch helps improve the texture of the dough, making it smoother and more pliable.
- Queso Blanco (Queso para Freir): A traditional Paraguayan cheese used in the dough, it adds flavor and richness to the Chipa So'o.
- Kosher Salt: Enhances the flavor of the dough and balances the sweetness of the filling.
- Egg: Provides structure and helps bind the dough together.
- Whole Milk: Adds moisture and helps create a soft and smooth dough.
For the Filling:
- Boneless Beef Chuck: The main protein component of the filling, providing a hearty and savory element.
- Yellow Onion: Adds sweetness and flavor to the filling.
- Poblano Pepper or Green Bell Peppers: Adds a mild spiciness and a fresh flavor to the filling.
- Red Bell Pepper: Adds color, sweetness, and texture to the filling.
- Yellow or Orange Pepper: Adds color and flavor variation to the filling.
- Scallions or Green Onion: Adds a mild onion flavor and freshness to the filling.
- Garlic: Provides a pungent and aromatic taste to the filling.
- Extra Virgin Olive Oil: Used for sautéing and adds a fruity note to the filling.
- Ground Black Pepper: Enhances the overall flavor of the filling.
- Red Pepper Flakes: Adds a spicy kick to the filling (adjust to taste).
- Sweet Paprika: Imparts a sweet and smoky flavor to the filling.
- Knorr Beef Flavor Bouillon: Adds a rich and savory taste to the filling.
- Ground Cumin (optional): Adds a warm and earthy flavor (used to taste).
- Kosher Salt: Balances and enhances the flavors of the filling ingredients.
- Fresh Italian Parsley or Cilantro: Adds a fresh herbal note to the filling.
- Hard-Boiled Eggs: Provides a unique and traditional element to the filling, adding richness and texture.
Tools you'll need
How to Make Chipa So'o
Note: The full instructions are provided in the recipe card below.
Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes. Meanwhile, prepare a bowl of ice water. Carefully pour the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes. Then, gently crack the eggs and peel them under running water.
Pat, dry them with a paper towel, and place them into a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use. In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, ground black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.
Reduce heat to low, cover, and simmer, occasionally stirring until beef is tender for about 1 hour. Remove lid, and increase heat to high until let dry up to a juicy but dry look for about 3 to 5 minutes. Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes.
Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick). Taste and adjust seasoning if needed. Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).
Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use. Whisk the cornmeal, yuca starch, and 3 teaspoons of kosher salt in a large bowl. Make a well in the center of the cornmeal mixture and add the butter, milk, cheese, and egg. Work the wet mixture into the cornmeal mixture for a soft and smooth dough. If more liquid is needed, a little more milk. Cover and refrigerate until ready to use.
How to Assemble Chipa So'o
Grab a handful of dough and roll it into a large ball, then flatten it with your hand, creating a hollow in the center with one of your thumbs to create a basket-like shape. Next, place a heaping spoonful of the filling in the center of the dough, then slowly close it to form a ball with the filling inside. On one side, flatten the base and give it a rounded or domed shape.
Place the finished piece in a non-stick oven sheet or lightly greased and lightly dusted with cornmeal, and repeat the process until all the pieces are finished. If necessary, cook the Chipa So'o in two batches. Next, Preheat the oven to 350 F and bake the Chipa So'o for 20 to 25 minutes or until golden brown and perfectly cracked. Enjoy!
Substitutions
- Corn flour: Yellow cornmeal or white Harina P.A.N can be used instead of Harina Paraguaya.
- Cheese: Queso fresco or mozzarella can be used instead of Tropical Fresh white cheese for frying (Queso de Freir).
- Yuca starch: Cornstarch can be used as a substitute for yuca starch.
- Beef: Ground beef, chicken, or pork can be used instead of chuck roast.
- Vegetables: You can use different peppers, such as jalapeño or serrano, instead of poblano or bell peppers.
- Butter: Lard or margarine can be used instead of butter.
Variations
- Chicken filling: Replace the beef with cooked and shredded chicken for a lighter variation.
- Spicy Chipa So'o: Add some heat to your Chipa So'o by incorporating chopped jalapeño or red chili flakes into the meat filling.
- Cheesy Chipa So'o: Use a mix of cheeses, like mozzarella, parmesan, and cheddar, for a cheesy twist.
- Sweet Chipa So'o: Add sugar and cinnamon to the dough for a sweet version that can be served as a dessert or a mid-morning snack.
- Ham and Cheese: Add small diced ham and more cheese to the filling for a gooey, cheesy, salty version.
How to Serve
Chipa So'o is traditionally served as a mid-morning snack in Paraguay, but it can also be enjoyed as a hearty lunch or a satisfying dinner. It is often paired with a refreshing cold beverage, such as a cold soda or a beer.😋 Some people like to serve Chipa So'o with additional toppings or sauces, such as hot sauce or salsa. Others prefer to enjoy it as is, savoring the flavors of the corn dough and the savory meat filling.
If you feel creative, you can experiment with different fillings to customize your Chipa So'o. Some popular variations include using chicken or ham instead of beef or adding vegetables like corn or carrots to the filling. Chipa So'o is a versatile and satisfying dish that can be enjoyed on its own or as part of a larger meal.
How to Store & Reheat
To store: Chipa So'o tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
To reheat: Wrap the Chipa So'o in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make-Ahead
Chipa So'o can be made and stored in an airtight container or a sealable plastic bag in the refrigerator for up to five days. Wrap the Chipa So'o in aluminum foil to reheat and warm it in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough. The filling for the Chipa So'o can be made one day in advance and refrigerated until ready to use.
The dough can also be made and stored in the refrigerator until ready to assemble and bake. Additionally, Chipa So'o can be frozen in an airtight container or sealable plastic bag for up to three months. Allow to thaw overnight in the refrigerator before reheating as described above.
How to Freeze
To freeze Chipa So'o, let it cool completely after baking, then wrap each piece tightly with plastic wrap and place them in a sealable freezer bag. Alternatively, you can store the Chipa So'o in an airtight container with layers of wax paper in between to prevent sticking. The frozen Chipa So'o will last for up to three months. To reheat, preheat the oven to 350°F and remove the plastic wrap or wax paper from the Chipa So'o.
Wrap them in aluminum foil and bake in the oven until heated, about 15-20 minutes. You can also microwave them for 30 to 45 seconds, but the texture may not be as crispy.
Tips for Making The Best Chipa So'o
- Use Fresh Ingredients: Start with fresh and high-quality ingredients, especially when it comes to the meat, cheese, and vegetables in the filling. Fresh ingredients will enhance the overall flavor of your Chipa So'o.
- Balance the Dough: When making the dough, ensure that you strike the right balance between moisture and dry ingredients. Adjust the amount of milk or dry ingredients as needed to achieve a soft and smooth dough that's not too dry or sticky.
- Don't Overmix: When combining the wet and dry ingredients for the dough, avoid overmixing. Overmixing can lead to a dense and tough texture. Mix just until the ingredients are incorporated.
- Perfect the Filling: Pay attention to the meat filling. Cook the beef until it's tender but not overly dry. The combination of meat, onions, peppers, and spices should be moist and flavorful. Don't forget to add hard-boiled eggs for that traditional touch.
- Chill the Dough: After preparing the dough, refrigerate it before using. Chilling the dough helps it firm up and makes it easier to work with when assembling the Chipa So'o.
- Properly Assemble: When forming the Chipa So'o, make sure to create a hollow in the center of the dough to hold the filling. Seal the edges well to encase the filling entirely.
- Evenly Sized Chipa So'o: Try to make your Chipa So'o evenly sized so that they bake uniformly. This will help ensure that they all turn out golden brown and perfectly cracked.
- Preheat the Oven: Make sure your oven is preheated to the correct temperature (350°F or 175°C) before placing the Chipa So'o inside. A properly preheated oven ensures even baking.
- Brush with Milk: As mentioned in the recipe, brushing the Chipa So'o with milk before baking helps develop a nice color on the outside. This step adds to the visual appeal of your Chipa So'o.
- iKeep an eye on the baking time. Bake the Chipa So'o until they are golden brown and have a slightly cracked appearance. This ensures that they are fully cooked and have the desired texture.
FAQ
My Chipa So'o dough is too dry and crumbly. How can I fix it?
If your Chipa So'o dough is too dry and crumbly, you can try adding a little more liquid to the dough mixture. Start by adding small amounts of milk and knead the dough until it reaches a softer and smoother consistency. Be cautious not to add too much liquid at once, as it can make the dough too sticky.
The dough is too sticky and hard to work with. What should I do?
If your Chipa So'o dough is too sticky, you can add a bit more corn flour or yuca starch to absorb the excess moisture. Gradually add small amounts of the dry ingredients while kneading until the dough becomes more manageable and less sticky.
My Chipa So'o turned out too dense. How can I make it lighter and fluffier?
To make your Chipa So'o lighter and fluffier, ensure that you don't overmix the dough. Overmixing can lead to a dense texture. Only mix the wet and dry ingredients until they are just combined. Additionally, make sure to bake them until they are golden brown and perfectly cracked to achieve the desired texture.
The filling inside my Chipa So'o is too dry. How can I prevent this?
To prevent the filling from being too dry, make sure not to overcook the meat mixture. Simmer it until the beef is tender but still retains some moisture. Additionally, when assembling the Chipa So'o, ensure that the meat mixture is well combined with the minced eggs to add moisture and flavor to the filling.
My Chipa So'o did not turn golden brown when baking. What could be the issue?
If your Chipa So'o did not turn golden brown while baking, it might be due to insufficient baking time or temperature. Make sure your oven is preheated to 350°F (175°C) and that you bake the Chipa So'o until they are golden brown and perfectly cracked. Adjust the baking time if needed.
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Recipe
Easy Chipa So'o
Ingredients
For the Dough:
- 500 grs , Harina Paraguaya Corn Flour, or Quaker yellow cornmeal (medium grind) * I usually mix 250 grs. Cornmeal with 250 grs. white Harina P.A.N
- 200 grs , salted Butter, lard (pork fat), or shortening, cut into cubes
- 2 tbsps , Yuca starch or cornstarch
- 200 grs queso blanco (queso para freir)
- 3 teaspoon Kosher Salt , to taste
- 1 egg , room temperature
- ½ cup Whole Milk , room temperature
For the filling:
- 1 kg boneless Beef Chuck , trimmed and cubed
- 3 medium yellow onion , finely diced
- 1 Poblano Pepper or green bell peppers , finely chopped
- 1 red bell pepper , finely chopped
- 1 yellow or orange , finely chopped
- 4 Scallions or green onion , white and green parts separated
- 5 Garlic cloves , finely minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground black pepper , adjust to taste
- 1 teaspoon red pepper flakes , adjust to taste
- 1 tablespoon sweet paprika
- 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
- 1 tablespoon ground cumin , to taste (optional)
- Kosher salt , to taste
- 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed)
- 4 hard-boiled eggs , minced
Instructions
- For the filling: Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes.
- Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes.Then, gently crack the eggs all over and peel them under running water.
- Pat, dry with a paper towel, and places them into a bowl. Using a fork, minced the eggs; cover with plastic wrap, and store in the refrigerator until ready to use.
- In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer, occasionally stirring until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.
- Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick).Taste and adjust seasoning if needed.
- Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).
- Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.
- For the dough: Whisk the cornmeal, yuca starch, and 3 teaspoons of kosher salt in a very large bowl. Make a well in the center of the cornmeal mixture and add the butter, milk, cheese, and egg.Work the wet mixture into the cornmeal mixture aiming for a soft and smooth dough if more liquid is needed, a little more milk. Cover and refrigerate until ready to use.
How to Assemble Chipa So'o
- Grab a handful of dough and roll it into a large ball, then flatten it with your hand, creating a hollow in the center with one of your thumbs to create a basket-like shape. Next, place a heaping spoonful of the filling in the center of the dough, then slowly close it to form a ball with the filling inside. On one side, flatten the base and give it a rounded or domed shape.
- Place the finished piece in a non-stick oven sheet or lightly greased and lightly dusted with cornmeal, and repeat the process until all of the pieces are finished. If necessary, cook the Chipa So'o in two batches. Next, Preheat the oven to 350 F and bake the Chipa So'o for 20 to 25 minutes, or until golden brown and perfectly cracked. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.