Chipa Cuerito
The Quirky Foodster Team
Ingredients
- Cassava starch (tapioca starch) — 420 g (15 oz)
- Grated cheese — 150 g (5 oz)
- Butter or lard, softened — 115 g (4 oz)
- Eggs — 2
- Milk, as needed — 60 ml (2 fl oz)
- Salt — 1 tsp
Method
- Combine the cassava starch, grated cheese, butter and salt in a bowl.
- Add the eggs and mix well, then add just enough milk to bring the mixture together into a soft, slightly sticky dough.
- Preheat the oven to 200°C (400°F).
- Roll the dough out thinly and cut into small rounds or shapes.
- Place on a baking tray and bake for 15–18 minutes until golden and crisp.
- Let cool completely before serving, as they crisp further while cooling.
Introduction: Small, flat cassava starch and cheese biscuits, a crisp variation of chipa, popular as an everyday snack across Paraguay.
Cultural Background: Chipa cuerito, flatter and crisper than the classic ring-shaped chipa, offers a different textural take on Paraguay's beloved cassava-cheese combination, commonly sold at markets and bakeries.
Tips: Roll the dough thin for the classic crisp, flat texture of chipa cuerito. Let the biscuits cool fully, as their crunch develops as they cool.
Variations: Cut into different shapes for variety. Add a pinch of paprika to the dough for a subtly different flavour.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not applicable — served at room temperature.
FAQs:
Q: How is chipa cuerito different from regular chipa?
A: It's rolled thinner and baked flatter, giving a crisper, more biscuit-like texture compared to the classic soft, chewy ring shape.
Q: How long do these keep?
A: Given their crisp, dry nature, they keep well for about a week in an airtight container.
- Cassava starch (tapioca starch) — 420 g (15 oz)
- Grated cheese — 150 g (5 oz)
- Butter or lard, softened — 115 g (4 oz)
- Eggs — 2
- Milk, as needed — 60 ml (2 fl oz)
- Salt — 1 tsp
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