Chipaguazu Recipes
CHIPA GUAZú- CORN PANCAKE FROM PARAGUAY
The paraguay corn pie chipa guazu is a popular american side dish that is popular in to the international cuisine too. Chipa Guazú is very much like the Sopa Paraguaya, only it is creamier. And the Chipa Guazú has lots of onions in it. Adapted for ZWT7 from: http://www.foodofsouthamerica.com/chipa-guazu-recipe.htm
Provided by Artandkitchen
Categories Cheese
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
- Grate the corn grains or blend it only shortly. They still should have some texture.
- Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
- Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
- Let this stand for five minutes and cut in pieces before serving it.
- Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!
Nutrition Facts : Calories 868, Fat 80.7, SaturatedFat 32.1, Cholesterol 429.6, Sodium 556.6, Carbohydrate 17.6, Fiber 1.4, Sugar 7.8, Protein 20.8
CHIPAGUAZU
Steps:
- Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.
CHIPA MESTIZO
Chipa is a traditional Paraguayan bread, made from yuca (aka manioc or tapioca) and sometime corn meal. These days, it can also be found as a street food in urban areas. Best when eaten hot! Adapted from "Dinner Bell".
Provided by realbirdlady
Categories Breads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F.
- In a large bowl, mix the cornmeal and tapioca.
- Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
- Dissolve the salt into the milk and add it to the meal mixture along with the anise.
- Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
- Shape into small flattened balls for chipitas, or larger rings or ovals.
- Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).
Nutrition Facts : Calories 571.6, Fat 32.1, SaturatedFat 15.2, Cholesterol 209.8, Sodium 1507.2, Carbohydrate 50.5, Fiber 4.3, Sugar 0.7, Protein 21.6
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