Chipa Tatakua

Overview

Chipa Tatakua is a traditional Paraguayan cheese bread shaped by Indigenous Guaraní know-how and Spanish colonial baking, originally fired in a clay oven called a tatakua. Its signature bite comes from a dough built on finely milled manioc starch enriched with robust local dairy and scented with gentle aromatics. A well-made loaf or ring is crisp outside and tender within, thanks to the balance of grated cheese, fresh eggs, warm milk, and either mellow butter or rustic pork fat, plus a whisper of anise seeds and a pinch of salt. Today, you can bake it in a backyard tatakua or a modern oven and still capture its soulful aroma and satisfying crumb.

Ingredients

• 500 g manioc starch
• 250 g grated cheese (Paraguayan-style or a semi-firm, salty variety)
• 2 large eggs
• 120 ml warm milk
• 80 g chilled butter or 80 g pork fat
• 1 tsp fine salt
• 1 tsp lightly crushed anise seeds (optional but traditional)

Equipment

• Tatakua or conventional oven
• Large mixing bowl and small bowl
• Grater
• Wooden spoon or dough scraper
• Baking stone or heavy sheet
• Parchment (for oven method)

Preparation Steps

1. Mix the aromatics and base: In a large bowl, combine the manioc starch, the salt, and the anise seeds until evenly distributed.
2. Cut in the fat: Dice the chilled butter (or measure the pork fat) and rub it into the manioc starch mixture with fingertips until it resembles coarse crumbs.
3. Fold in dairy: Add the grated cheese and toss to coat so the shreds stay separate within the manioc starch.
4. Bind the dough: In a small bowl, whisk the eggs with the warm milk, then pour over the crumbly base. Mix with a spoon, then knead by hand just until a smooth, supple dough forms. If needed, add a splash more milk for pliability.
5. Shape: Pinch portions and roll into logs, then form rings or small ovals. Keep surfaces lightly dusted with a touch of manioc starch to prevent sticking.
6. Set for baking: Arrange pieces on a preheated stone or lined tray, leaving a little space for even browning.
7. Final check: If the dough feels dry, lightly dab fingertips in milk and smooth cracks; if sticky, dust palms with manioc starch.

Baking

Tatakua Method

Fire the tatakua until the chamber is thoroughly heated and the floor holds steady radiant heat. Sweep embers to the side, slide in the shaped pieces, and bake, rotating as needed, until the exterior is golden and the aroma is nutty and toasty.

Conventional Oven Method

Preheat to 220°C with a stone or heavy sheet inside for best oven spring. Load the shaped dough onto the hot surface and bake for 20 minutes, or until the crusts are bronzed and firm and the centers feel set when pressed.

Serving and Enjoyment

Let the breads rest briefly so the crumb sets, then serve warm while the center is tender and aromatic. They pair beautifully with mate cocido, coffee, or a simple afternoon tea, and they shine at breakfasts, merienda, and festive gatherings alike.

Storage

Keep leftovers wrapped at room temperature for the day, or refrigerate for up to two days. Re-crisp in a hot oven to revive the exterior before serving.

Tips and Troubleshooting

• Use fresh, fine manioc starch for a light, clean crumb.
• Grate the cheese finely so it disperses evenly and melts into the dough without clumps.
• Adjust moisture gradually with milk; the dough should be soft yet hold its shape.
• Season with enough salt and consider a pinch of anise seeds for classic aroma.
• For deeper flavor, swap part or all of the butter for pork fat.

Variations

• Extra-cheesy: Fold in small cubes of semi-firm cheese along with the grated portion for pockets of melty bite.
• Richer crumb: Use all pork fat instead of butter for rustic depth.
• Delicate aroma: Lightly toast the anise seeds before mixing for a rounder fragrance.