Cordoban Chipa Criolla
Introduction to Chipa Criolla
Chipa Criolla is a traditional Argentine pastry popular in the province of Cordoba. Characterized by its rich, cheesy flavor and soft texture, this iconic snack holds cultural significance in Argentine cuisine. The roots of Chipa Criolla can be traced back to the indigenous Guarani people, who originally made similar breads using manioc flour. Over time, European influences introduced ingredients such as cheese and milk, evolving into the beloved Chipa Criolla we know today. Often enjoyed with yerba mate or served as a midday snack, Chipa Criolla captures the essence of Argentine hospitality and culinary artistry.
Ingredients
- Manioc Flour – 2 cups
- Cornstarch – 1/2 cup
- Baking Powder – 1 tablespoon
- Salt – 1 teaspoon
- Margarine – 1/2 cup
- Eggs – 3 large
- Milk – 1/4 cup
- Hard Cheese (such as Parmesan or Pecorino) – 1 cup, grated
- Soft Cheese – 1 cup, grated
Preparation
Begin by preheating your oven to 375°F (190°C), and set up your cooking timer for 25 minutes. In a large mixing bowl, combine manioc flour, cornstarch, and baking powder. Add in the salt and mix the dry ingredients thoroughly. In a separate bowl, beat the eggs until frothy, then add in the milk and melted margarine. Slowly incorporate the wet mixture into the dry ingredients, ensuring a smooth, dough-like consistency.
Combining and Shaping the Dough
Incorporate both the hard cheese and soft cheese into the dough mixture. The dough should form a slightly sticky but manageable mass. If the dough feels too wet, add a little more manioc flour. Divide the dough into small balls, about the size of golf balls. Shape them slightly flattened and place them on a baking sheet lined with parchment paper.
Baking Process
Place the baking sheet into the preheated oven and set your cooking timer again for 20 minutes. The Chipa Criolla should have a golden brown color and a crisp outer layer when done. Remove them from the oven and allow them to cool slightly on a wire rack.
Serving Suggestions
Chipa Criolla is best enjoyed warm, right out of the oven, alongside a traditional Argentine yerba mate tea. This combination offers a harmonious blend of robust flavors, evoking the spirit of Argentine culture and hospitality. For a more modern twist, Chipa Criolla can be served with a variety of dips or paired with cold cuts, enhancing its versatility as a delightful snack or appetizer. Embrace this cultural delicacy either as part of a traditional Argentine meal or as a delicious addition to your culinary repertoire.