Chipa mestizo with cassava flour and corn

Ingredients

• 400 gcassava starch
• 100 gfine cornmeal
• 300 gParaguayan cheese (you can use 250 g for a more manageable dough)
• 100 gpork fat
• 2 largeeggs
• 30–60 mlmilk (add gradually; this is very important)
• 1 level teaspoonsalt (adjust according to the cheese)
• 1/2 teaspoonanise seeds (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180–200 °C. Make sure it is fully heated before baking for even cooking and a good texture.

2. 2

   Prepare the cheese

   Grate or crumble the Paraguayan cheese. If it is very moist, work it with your hands to help it mix into the dough.

3. 3

   Mix the dry ingredients

   Put the cassava starch, fine cornmeal, salt and anise in a large bowl. Mix well so they are evenly distributed.

4. 4

   Work in the fat

   Add the pork fat and rub it in with your hands until the mixture has a sandy texture.

5. 5

   Add the eggs

   Add the eggs one at a time, mixing well after each addition until the dough begins to come together.

6. 6

   Mix in the cheese

   Add the Paraguayan cheese and mix until it is evenly distributed through the dough.

7. 7

   Add the milk

   Pour in the milk gradually while gently kneading. The dough should come together and feel soft and mouldable, but not sticky; use as much of the 30–60 ml as needed.

8. 8

   Rest the dough

   Leave the dough to rest for 15 minutes. This gives the cornmeal time to hydrate and makes shaping easier.

9. 9

   Shape the chipas

   Take portions of dough and shape them into rings, loops or small rolls. The traditional shape is a ring.

10. 10

    Arrange on a tray

    Place the chipas on a greased baking tray or one lined with baking paper, leaving space between them.

11. 11

    Bake until golden

    Bake for 20–25 minutes, until firm and lightly golden. Avoid baking them for too long, or they may dry out.

12. 12

    Serve warm

    Remove the chipas from the oven and leave them to cool for a few minutes before serving.

What is chipa mestizo?

Chipa mestizo is a Paraguayan cheese bread that brings cassava starch and cornmeal together in a dough enriched with cheese, eggs and pork fat. Its name reflects that blend of ingredients, while its familiar forms include rings and small rolls.

This version uses both cassava starch and fine cornmeal, giving the dough its characteristic combination of a tender bite and a little more substance. A brief rest before shaping helps the cornmeal hydrate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

Cassava starch and cornmeal provide most of the carbohydrates, while pork fat contributes much of the fat; the cheese and eggs add protein as well as fat. Serve a chipa alongside a salad or vegetables for a more balanced plate.

Choose and prepare the ingredients

Cheese: Paraguayan cheese is the savoury centre of the recipe. Grate or crumble it so it spreads through the dough, and use the suggested 250 g option if you would like a more manageable mixture.

Milk: Start with a little and add it gradually as you knead. The amount needed can vary, so stop when the dough is soft and mouldable rather than sticky.

Anise: The seeds are optional and add a distinct aromatic note. Leave them out if you prefer the flavour of the cheese to stand on its own.

Build the dough in stages

Dry mix: Combine the cassava starch, fine cornmeal, salt and anise before adding the wet ingredients. This helps distribute the seasoning throughout the dough.

Sandy base: Work the pork fat into the dry mixture with your hands until it looks sandy. Then add the eggs one at a time, followed by the cheese, so the mixture begins to bind before you adjust it with milk.

Get the texture right

Dough feel: The finished dough should hold together and be soft enough to shape without clinging to your hands. Add the milk in small amounts; pouring it all in at once can make it harder to judge the texture.

Rest: Give the dough 15 minutes before shaping. This pause helps hydrate the cornmeal and makes the portions easier to handle.

Shape and bake evenly

Rings: A ring is the traditional shape, but loops or small rolls also work. Keep the portions reasonably similar in size so they bake at a similar pace.

Oven: Preheat to 180–200 °C before the tray goes in. Bake for 20–25 minutes, checking for chipas that are firm and lightly golden rather than deeply browned.

Serve and store

Serving: Let the chipas stand for a few minutes after baking, then serve them warm. They make a good snack on their own or can be served alongside soup or a simple salad.

Keeping: Store cooled chipas in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven to refresh their texture.

Recipe notes & tips

• Grate or crumble the cheese before mixing so it is easier to distribute.
• Add the milk a little at a time and stop when the dough is soft but not sticky.
• Use the optional 250 g of cheese if you want a dough that is easier to manage.
• Rest the dough for the full 15 minutes before shaping.
• Leave space between the chipas on the tray so they bake evenly.
• Check them from 20 minutes and take them out once firm and lightly golden.

Variations

• Skip the anise: Leave out the seeds for a simpler cheese-forward flavour.
• Use less cheese: Choose 250 g for a more manageable dough.
• Try small rolls: Shape the portions into small balls instead of rings.
• Make loops: Form the dough into loops if you want a shape other than the traditional ring.

Common mistakes to avoid

• Adding all the milk at once: Pour it in gradually so the dough does not become sticky.
• Skipping the rest: Leave the dough for 15 minutes to hydrate the cornmeal and make shaping easier.
• Using unprepared cheese: Grate or crumble it first so it mixes through the dough.
• Crowding the tray: Leave space between each piece for even baking.
• Baking too long: Remove the chipas when firm and lightly golden to help prevent them drying out.

How to store

Once cooled, keep the chipas in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving.

Frequently asked questions