Corn flour rolls stuffed with a seasoned beef filling, wrapped in banana leaves or baked in the oven — a heartier, meat-filled cousin of the classic chipa.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: napkin-lined basket
Accompaniments: salsa criolla, tereré
Instructions
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1
Make dough: combine corn flour, cheese, eggs, butter, milk, and salt. Knead until smooth and pliable.
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2
Cook filling: sauté onion and bell pepper. Add beef, cumin, paprika, salt. Cook through. Mix in chopped boiled eggs. Cool.
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3
Take a ball of dough, flatten into a disc in your palm.
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4
Place a spoonful of meat filling in the center. Fold dough around filling and seal into an oval shape.
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5
Place on a greased baking sheet. Bake at 190°C (375°F) for 25-30 min until golden.
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6
Serve warm.
Did You Know?
Chipa so'o means "chipa with meat" in Guarani — so'o simply means meat, and adding it to chipa creates a complete meal in your hand.
Chef's Notes
Equipment Tips
- mixing bowl
- skillet
- baking sheet
- oven
Accompaniments
salsa criolla, tereré
The Story Behind Chipa So'o
Chipa so'o evolved as a more substantial version of plain chipa, filling the corn dough with seasoned meat to create a portable, complete meal. It reflects the Paraguayan talent for turning simple staples into satisfying handheld foods. The dish is popular at markets and celebrations, offering the beloved chipa texture with a savory, protein-rich center.
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