Paraguayan Chipa Argolla Recipe
Chipa Argolla is a traditional Paraguayan bread flavored with anise and cheese, made from a blend of cornmeal and cassava flour. The dough also includes milk, eggs, butter, cheese, and anise.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Appetizer, Snack
Cuisine Paraguayan
Servings 8
Calories 420 kcal
- Cassava flour – 2/3 lb
- Corn flour or fine corn meal – 1/4 lb
- Butter – ½ cup
- Eggs, beaten - 3
- Paraguayan cheese, grated (or a mix of mozzarella and parmesan) – ½ lb
- Anise seeds – 1 tsp
- Salt – ½ tsp
- Milk – ½ cup
Preheat oven to 420 F
In the bowl of a stand mixer, add the butter and the eggs. Mix for a couple minutes then incorporate the grated cheese and anise seeds.
Dissolve the salt in the milk. Add to the mixture.
Add the cassava flour and corn flour and continue mixing until well combined.
Divide the dough into quarters, then divide each quarter into 4 equal sized balls. Cover and chill in the refrigerator for 20 minutes.
Roll each ball into a rope of about 6 inches long and ½ inch thick.
Bring ends together to form a circle and press to seal.
Place 3 inches apart on baking sheets lined with parchment paper.
Bake chipas for 20 to 25 minutes until slightly golden.
Calories: 420kcalCarbohydrates: 39gProtein: 12gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 467mgFiber: 3gSugar: 2g
Keyword Paraguayan Chipa Argolla Recipe