Chipa Caburé (Griddled Argentinian Cheese Bread)
This recipe comes from the kitchen team at the Awasi Iguazú hotel in Iguazú, Argentina. Chipas, in their many forms, have been a traditional bread for the Guaraní people since the 19th century in the region of South America where Argentina meets Paraguay and Brazil. They were traditionally enjoyed during religious holidays and festivals, but today the cheesy grilled breads are also sold at street food stands in Iguazú as an all-day snack.
What You Will Need
- 2 large eggs
- 1⁄3 cup whole milk
- 1 cup (4 oz.) tapioca flour
- 1 1⁄2 cups (5½ oz.) aged gouda
- 1 1⁄2 cups (5½ oz.) shredded low moisture mozzarella
- 6 tbsp. (3 oz.) cold unsalted butter, cut in small cubes
- 3⁄4 tsp. Kosher salt
- Canola oil for greasing
- In a large bowl, add the eggs, milk, tapioca flour, gouda, mozzarella, butter, and salt; use a wooden spoon or rubber spatula to mix well until a thick batter has formed. Divide the batter into eighteen 3-tablespoon portions, then pack the batter around eighteen 8-inch skewers. Set aside while you preheat the grill.
- Heat a grill or grill pan over high heat, lightly oil the grates or surface, then grill the chipas in batches of 3 or 4, gradually rotating the skewers as the dough cooks until all sides are crispy, golden, and slightly charred in places, about 3–5 minutes. Remove the breads from the heat and set aside to cool slightly, 5–8 minutes. Serve warm.