Best Chipa Guazú Corn Pancake From Paraguay Recipes

CHIPA GUAZú

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch baking dish and dust with cornmeal. Set aside.
• In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
• Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
• In a large bowl, combine the corn mixture, cheese, cornmeal, and cook onions until well combined. Transfer the batter for the Chipa Guazu to the prepared baking dish.
• Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean. Set aside to cool slightly before serving. Pair with our Delicious Asado con Chorizo! Enjoy our Paraguayan Style Corn Souffle! Enjoy!

CHIPAGUAZU

Steps:

• Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.

DELICIOUS CHIPA ROLLS (A TYPE OF CHEESE ROLLS)

Steps:

• Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.
• Start mixing the ingredients by hand until the dough is somewhat formed.
• Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).
• Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great.
• Take small pieces of dough and form little balls with it.
• Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.

VENEZUELAN CORN PANCAKES (CACHAPAS)

Steps:

• With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
• Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
• When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
• Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want.

CHIPA GUAZú- CORN PANCAKE FROM PARAGUAY

Steps:

• In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
• Grate the corn grains or blend it only shortly. They still should have some texture.
• Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
• Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
• Let this stand for five minutes and cut in pieces before serving it.
• Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!