Chipa So'o — Print Recipe — The Culinary Codex

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.

Ingredients

3 cups corn flour (masarepa)
150g Paraguayan cheese, grated
2 eggs
3 tbsp butter
1/2 cup milk
Salt
400g ground beef
1 onion, diced
1 bell pepper, diced
2 hard-boiled eggs, chopped
1 tsp cumin
1 tsp paprika

Instructions

1 Make dough: combine corn flour, cheese, eggs, butter, milk, and salt. Knead until smooth and pliable.
2 Cook filling: sauté onion and bell pepper. Add beef, cumin, paprika, salt. Cook through. Mix in chopped boiled eggs. Cool.
3 Take a ball of dough, flatten into a disc in your palm.
4 Place a spoonful of meat filling in the center. Fold dough around filling and seal into an oval shape.
5 Place on a greased baking sheet. Bake at 190°C (375°F) for 25-30 min until golden.
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.