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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 420kcalCarbohydrates: 39gProtein: 12gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 467mgFiber: 3gSugar: 2g
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