Argentine Litoral Chipá
Chipá is a cassava-starch cheese bread central to Argentina's Litoral, especially Corrientes and Misiones, made with eggs, milk, butter or lard, and flavorful cheese.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Combine cassava starch and salt and rub in the butter or lard.
- 2
Mix in the grated cheeses and eggs.
- 3
Add milk gradually and knead just until a smooth, pliable dough forms.
- 4
Shape into small rings or balls and arrange on a baking sheet.
- 5
Bake at 400°F (200°C) until puffed and lightly golden, 15 to 20 minutes.
- 6
Serve warm while the centers are stretchy.
Cook notes
Tips
Use cassava starch, not wheat flour.
A flavorful semi-firm cheese gives the best result.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Mate
- Coffee
Common Mistakes
- Baking powder is unnecessary for traditional chipá.
- Too much liquid makes the dough spread.
Recipe FAQ
What defines Argentine Litoral Chipá?
Chipá is a cassava-starch cheese bread central to Argentina's Litoral, especially Corrientes and Misiones, made with eggs, milk, butter or lard, and flavorful cheese.
What should I avoid when making Argentine Litoral Chipá?
Baking powder is unnecessary for traditional chipá.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
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Blender
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Skillet
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Chef knife
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Cutting board
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