in Latin America

Chipa Paraguaya

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 100 g margarine or lard
  • 250 ml milk
  • 1 tsp, heaped salt
  • 500 g cheese
  • 450 g cornstarch
  • 160 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Salted biscuits with cheese

Beat the eggs, margarine, milk, and salt with a hand mixer until frothy. Stir in the grated cheese, then knead in the cornstarch and flour. The dough should be smooth and no longer sticky. Knead in a little more cornstarch if necessary. Divide the dough into two halves. Roll each half into a snake about 2 cm thick and cut chipas about 10 cm long. Place them on a baking tray. Do not place them too close together, as they will expand slightly. Bake the chipas at 200 degrees Celsius until golden brown. Chipas are delicious as a snack or for grilling. They can also be frozen and briefly heated before use. Makes about 50 pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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