NEA-Style Chipá: Chewy Cassava Cheese Buns

Why You’ll Love This Recipe

• True NEA-style chipá: crackly outside, elastic-chewy inside, and intensely cheesy.
• Gluten-free by nature thanks to cassava starch.
• Foolproof texture: eggs and high heat give a beautiful rise.
• Perfect with mate, coffee, or as a savory snack any time of day.

Grocery List

• Produce: 1 orange (for optional zest)
• Dairy: Pategrás cheese, low-moisture mozzarella or queso fresco, whole milk, unsalted butter, 2 large eggs
• Pantry: Cassava starch (fécula de mandioca/tapioca starch), baking powder, fine salt, black pepper, optional anise seeds

Full Ingredients

For the dough

• 500 g cassava starch (fécula de mandioca/tapioca starch) (approx. 4 cups)
• 300 g semi-hard cheese (pategrás), coarsely grated (about 3 cups loosely packed)
• 100 g low-moisture mozzarella or well-drained queso fresco, diced 5–6 mm
• 2 large eggs (about 100 g), at room temperature
• 150 ml whole milk, at room temperature (plus 1–2 tbsp extra only if dough is dry)
• 60 g unsalted butter (4 tbsp), melted and cooled slightly
• 3/4 tsp fine salt (about 4 g)
• 1 tsp baking powder (about 4 g)
• 1/4 tsp freshly ground black pepper

Optional flavor accents

• 1 tsp finely grated orange zest, or
• 1 tsp lightly crushed anise seeds

Step-by-Step Instructions

Step 1: Preheat and prep your pans

Set your oven to 220°C (425°F) with a rack in the middle. Line two baking sheets with parchment paper or silicone mats. Cassava-based doughs bake best with good airflow and high heat, which creates the classic chipá crust while keeping the interior chewy.

Step 2: Combine dry ingredients

In a large bowl, whisk together the cassava starch, baking powder, salt, and black pepper until evenly distributed. If using anise seeds, add them now so they infuse the dough evenly.

Step 3: Add the cheeses and coat well

Add the grated pategrás and the diced mozzarella or queso fresco. Toss thoroughly to coat the cheese with the starch mixture; this helps prevent clumping and promotes even cheese pockets throughout each bun. If using orange zest instead of anise, add it now.

Step 4: Bring the dough together

Make a well in the center. Add the eggs, milk, and melted butter. Using a spatula or your hand, mix until a shaggy mass forms, then knead in the bowl just until the dough is smooth and cohesive, 1–2 minutes. The dough should be soft and slightly tacky, not sticky. If it feels crumbly, add milk 1 tablespoon at a time. If it’s sticky, dust in 1–2 teaspoons of cassava starch.

Step 5: Chill to set the structure

Cover the bowl and chill for 15 minutes. This brief rest hydrates the starch and firms the butter, helping the chipá hold a round shape and achieve a good oven spring.

Step 6: Portion and shape

Using a scale for consistency, portion the dough into 16 pieces of about 40 g each. Lightly oil your hands and roll each into a smooth ball about 4 cm in diameter. Arrange on the prepared sheets, leaving 5 cm between pieces for expansion.

Step 7: Bake, then rest and serve

Bake for 16 minutes, rotating the sheets halfway through. The chipá are done when puffed, lightly golden, and speckled with toasty cheese; the bottoms will be a shade deeper. If using a thermometer, the interior should read 93–96°C (200–205°F). Cool on the sheet for 5 minutes, then serve warm while the centers are at their chewiest.

Pro Tips

• Weigh your ingredients for the most consistent texture, especially the cassava starch and cheese.
• Grate pategrás on the coarse side and keep it cold; it distributes better and forms delicious cheesy pockets.
• Room-temperature eggs and milk help the dough bind smoothly without overmixing.
• High heat is key: 220°C (425°F) gives the classic thin crust and soft, stretchy crumb.
• A light oiling of hands prevents sticking and helps you shape smooth, crack-free balls.

Variations

• Naranja y anís: Add both 1 tsp orange zest and 1 tsp lightly crushed anise seeds for a fragrant, very traditional twist.
• Sandwich-sized chipá: Shape 8 buns at ~80 g each and bake 18–20 minutes. Cool slightly, split, and fill with ham and more pategrás.
• Air fryer: Air fry at 190°C (375°F) for 9–10 minutes on parchment, in batches, until puffed and lightly golden.

Storage & Make-Ahead

Best enjoyed warm the day they are baked. Store leftovers airtight at room temperature up to 1 day; re-crisp at 180°C (350°F) for 5–6 minutes. Freeze baked chipá up to 2 months; reheat from frozen at 180°C (350°F) for 8–10 minutes. For fresh-baked convenience, freeze shaped raw balls on a tray until solid, then bag airtight up to 2 months; bake from frozen at 220°C (425°F) for about 18–19 minutes.

Nutrition (per serving)

Approximate per bun (1 of 16): 200 kcal; 9 g fat; 22 g carbohydrates; 6 g protein; 0 g fiber; 260 mg sodium.