Chipa Mestizo Recipes
CHIPA MESTIZO
Chipa is a traditional Paraguayan bread, made from yuca (aka manioc or tapioca) and sometime corn meal. These days, it can also be found as a street food in urban areas. Best when eaten hot! Adapted from "Dinner Bell".
Provided by realbirdlady
Categories Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F.
- In a large bowl, mix the cornmeal and tapioca.
- Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
- Dissolve the salt into the milk and add it to the meal mixture along with the anise.
- Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
- Shape into small flattened balls for chipitas, or larger rings or ovals.
- Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).
Nutrition Facts : Calories 571.6, Fat 32.1, SaturatedFat 15.2, Cholesterol 209.8, Sodium 1507.2, Carbohydrate 50.5, Fiber 4.3, Sugar 0.7, Protein 21.6
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