Chipas so’o are a traditional dish of Paraguayan cuisine and consist of a stuffed corn dough, very similar to that of Paraguayan soup but more compact. They can be filled with thousands of different foods such as empanadas, but they are usually filled with meat and eggs.
Ingredients to make Chipa So’o:
- INGREDIENTS
- 2kg of corn flour
- 10 eggs
- 500g of cheese
- 250g of fat (pork lard)
- ½ liter of milk
- salt to taste
- FILLING
- The same as an empanada.
How to make Chipa So’o:
1 PROCEDURE: Beat the egg with the fat by hand until it is well integrated, then add the cheese, milk and cornmeal, season with a little salt, mix everything very well and knead very well. Good by hand. Buns are made, split in the middle and the filling is added, which is the same as for a meat empanada (minced/ground meat, onion, and bell pepper/locoto/pepper, and pork fat/butter, cumin, oregano, salt and ground chili). They are cooked in the clay oven / wood oven / tatagua, until they are golden brown. I advise those with a sweet tooth not more than one, they are usually a bit heavy.
