Chipa Mestizo Recipe: Traditional Paraguayan Food

Chipa Mestizo is a heritage of Paraguayan culture. It is the second most common variety of chipa in Paraguay and is named after its combination of corn flour and manioc starch. This easy-to-make chewy cheese-flavored cornmeal bread requires just a few ingredients and can be baked in any home oven. It's naturally gluten-free, making it an ideal treat for everyone! Follow our beginner-friendly, step-by-step guide to bring the delicious flavors of Paraguay into your kitchen!
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INGREDIENTS:
1 kg. Tapioca Starch
300 gr Quaker yellow cornmeal
300 gr. Butter, room temperature
8 large eggs, room temperature
3 teaspoons kosher salt (to taste)
300 ml (about 1-⅓ cups) buttermilk or whole milk, room temperature
800 gr. Shredded Mexican Cheese or Queso Panela Basket such as El Viajero or Queso de Freir "Fresh white Cheese for frying" such as Tropical Brand, crumbled
15 gr. ( 2 tablespoons) Anise seeds (to taste)
1 tablespoon Baking powder *(Traditional Chipa doesn't include baking powder, but I add it to make the Chipa rise more and have a lighter texture. For extra puffy Chipa, add 2 tablespoons.)
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