I believe Chipa is one of the best kept food secrets of Argentinian cuisine. Most tourists don’t have a chance to try it because it is mostly available in the Northeast part of Argentina.This delicious treat is easy to make and can be enjoyed as a snack, as an entrée or even for breakfast. The combination of the three types of cheese and the tapioca flour make it irresistible.
Chipa Cheese Bread Recipe Instructions
1. Incorporate the softened butter to the tapioca starch until it has the texture of wet sand. then mix the eggs one at a time.
2. Add the salt dissolved in a bit of water or milk. Add the mozzarella cheese and knead for a couple of minutes until the dough looks smooth and the cheese is completely incorporated into the dough.
3. Mix the Gouda and parmesan cheese into the dough. Divide the dough into small little balls (roughly the size of a golf ball). This recipe will make approximately around 25 chipas.
4. Bake on a preheated oven at 230 °C (450 °F) for 10 minutes or until they are lightly brown. Enjoy them while there are still warm.
Chipa Recipe Ingredients
Cookware Needed For This Recipe
Baking Sheet
Parchment Paper
Ingredients For 25 Chipa Breads
75 gr Of Unsalted Butter
250 gr Of Gluten Free Tapioca Starch Or Tapioca Flour
2 Eggs
1 Tbsp of Salt
125 gr of Gouda Cheese cut in small cubes
125 gr of Mozzarella cheese cut in cubes
50 gr of grated parmesan cheese
