The phrase “chipá” (usually spelled “chipa”) refers to a household of breads and casseroles produced from a mixture of mandioca (often known as yuca or tapioca) starch, corn, and cheese. Loved in northeast Argentina and Paraguay, it’s the keystone of a centuries-old meals canon that fuses long-standing Guaraní corn dishes with dairy, launched by Spanish Jesuits. The recipe that follows is the reigning rendition, a easy cheese and yuca bun loved from daybreak to nightfall, most frequently alongside a cup of yerba mate.

Featured in: “This Glorious Root Is Northeast Argentina’s Pantry Staple.”

Chipá (Yuca and Cheese Bread)

This fluffy, dairy-rich bun is greater than a regional staple—it’s a lifestyle.

Yield: makes 12 rolls


1 hour


  • ⅓ cups milk, plus extra as wanted
  • 1 giant egg
  • 3⅓ cups cassava starch (11½ oz.), plus extra as wanted
  • 7 tbsp. unsalted butter, at room temperature, cubed, plus extra for greasing
  • 2½ oz. Argentine sardo cheese (not Italian Pecorino Fiore Sardo), or provolone, minimize into ½-in. cubes
  • 2½ oz. Tybo cheese (or Monterey Jack), minimize into ½-in. cubes
  • 1 tsp. kosher salt, plus extra to style


  1. Place a rack within the heart of the oven and preheat to 450°F. Grease a big baking sheet with butter.
  2. In a small bowl, whisk collectively the milk and egg. To a big bowl, add the cassava starch and make a effectively within the heart. Pour half of the milk combination into the effectively, then use a fork to include a number of the starch into the liquid. Add the butter, cheeses, salt, and the remaining liquid, and knead till no butter lumps stay and you’ve got a mushy, clean, almost dry dough. (If the dough is crumbly, add extra milk; if it’s sticky, add extra starch.)
  3. Utilizing your arms, roll 1 ounce of the dough right into a ping pong-size ball. Switch to the baking sheet, then repeat with the remaining dough, spacing the balls at the least 1 inch aside. Bake, rotating the pan midway via cooking, till the tops are golden brown and the cheese is oozing barely, about 20 minutes. Serve scorching.

Notice: Fashioned chipá dough may be frozen for as much as two months. Bake straight from the freezer, including about 3 minutes to the cooking time.

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