Chipas Paraguaya
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1 tablespoon salt
- 1 cup milk
- 6 eggs
- 500 grams (4 cups) corn flour (not corn meal, corn flour is milled finer))
- 500 grams (2 cups) yuca starch (also called tapioca flour)
- 18 ounces feta cheese (as dry as possible)
- 1/2 cup lard
- 1 tablespoon anise seed
- Carbohydrate 1.69898578853689 g
- Cholesterol 69.71393166925 mg
- Fat 10.0077255534658 g
- Fiber 0.23950833471627 g
- Protein 4.62028375784723 g
- Saturated Fat 5.23383112523959 g
- Serving Size 1 1 Serving (40g)
- Sodium 254.102258347528 mg
- Sugar 1.45947745382062 g
- Trans Fat 0.623432160708349 g
- Calories 115 calories
Mix the cornmeal and yuca starch in a very large bowl. Add the eggs, the lard, and the 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 with a baking stone to 550+ (or as hot as your oven will go). Shape the dough as you like, small nuggets for chipitas, or rings for the traditional shape. 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 served hot.
