Chipa 2

Untested recipe.

Ingredients

500g Yuca Starch (aka tapioca starch, yuca flour)
500g corn flour (milled much finer/powdery than corn meal)
6 eggs
500g Grated Cheese (you want a strongly flavored cheese with high fat content; if you have access to a Brazilian grocery, queijo minas curado has the right flavor and consistency)
8 tbs. Lard (or butter)
1 tbs anise seed (toast em first to get enhanced flavor)
1 cup milk
1 tbs salt

Directions

Mix the cornmeal and yuca starch in a very large bowl. Add the eggs, the lard, and the grated cheese. Mix this together until it is fairly uniform; it will be crumbly but you should work out any large lumps and make sure the lard and egg are evenly distributed. Dissolve the salt into the milk and add it to the mixture along with the anise. Knead until it is smooth and uniform and anise is evenly distributed. It should have the consistency of soft clay.

Preheat the oven (and baking stone if you have one) to 500. Shape the dough as you like, small nuggets for chipitas, or rings for the traditional shape, though the large oval shapes (below) came out the best for me. Bake for 15-20 minutes directly on a baking stone or on an ungreased baking sheet until they are golden brown with a crisp exterior. They should still be somewhat doughy and cheesy inside and are best hot. The rings were slightly overdone in 15 minutes, but the large ovals were absolutely perfect.

More Info

Servings / Yield: unknown
Prep Time: 1/2 hour   /   Total Time: 1 hour
Category: Baked Goods
Keywords: Unspecified