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The Hirshon Paraguayan Easter Chipás

  • Total Time: 0 hours


Units Scale
  • 1/2 lb. cassava flour
  • 1/2 lb. cornflour (much more finely ground than cornmeal!)
  • 1/2 tablespoon baking powder
  • 1 tablespoon salt
  • 4 eggs
  • 1/2 cup whole milk
  • 8 tablespoons lard (strongly preferred) or unsalted butter
  • 1 tablespoon fennel seeds (TFD substitution, original called for anise seeds)
  • 3/4 cup grated mozzarella
  • 1/2 cup grated parmesan
  • 1/4 cup crumbled mild blue cheese (TFD substitution, if you want to go with the original, use feta instead)
  • 1/2 cup grated 3 year old aged gouda (TFD substitution, original used cheddar)
  • Fleur de sel


  1. Toast the fennel or anise seeds briefly in a hot pan to bring out their aroma.
  2. Mix the cornflour and yuca starch in a very large bowl. Add the eggs, the lard or butter, and the grated cheese.
  3. 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.
  4. Dissolve the salt into the milk and add it to the mixture along with the fennel or anise. Knead until it is smooth and uniform and anise is evenly distributed. It should have the consistency of soft clay.
  5. Divide the dough into 4, then divide each piece into 4 again. Form balls with each piece and put these balls of dough on a plate or baking sheet, lightly dusted with cornmeal.
  6. Cover with a cloth and place in the fridge for 30 minutes.
  7. Give the chipas a donut shape, slightly dusting the work plan and your hands with cassava flour.
  8. Sprinkle the top with a pinch of salt.
  9. Arrange chipas on a baking sheet covered with parchment paper and sprinkled with cornmeal.
  10. Bake about 12 minutes in an oven preheated to 400F.
  11. Serve hot or warm.
  • Prep Time: 0 hours
  • Cook Time: 0 hours