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Argentinian Cheese Buns (Chipá or Chipitas)

The Chipa are like small bread buns with cheese; it is thought the origins of this dish are from Brazil, but yet it is widely enjoyed in Northern Argentina where it is enjoyed as a snack with mate, their favorite infusion. History tells us that this dish was created by the Guarani indigenous people, a long time ago, and from there it has spread to most South American countries in many different forms since then; but it is only since the 1950’s that it is seen in Buenos Aires as well. This dish is called pão de queijo in Brazil, chipacito or chipita elsewhere. In some recipes aniseed is also added and the milk is substituted with orange juice.


* 1/2 kg. manioc flour (cassava flour)
* 1 big egg or 2 small ones
* 2 tbsp. oil
* Milk, as needed for the dough (approx 1/2 cup, but depends on what you take the flour)
* 1/2 lb. diced sharp orange cheddar cheese
* salt and pepper to taste

1) Preheat the oven to 375 ˚F. Combine all ingredients (except the cheese cubes) by mixing them well, adding milk little by little until the mixture reaches the appropriate dough texture: the dough should not be liquid and it should not be perfectly smooth.

2) Shape this dough in small balls about 1 and 1/2 inch in diameter; place a cheese cube at the center of each dough ball, and arrange them on a baking sheet. Bake in the oven for 10 to 15 min., or until the dough is baked.

It is important to note that the type of manioc flour used does not really brown, and if overcooked, the cheese will burn and thus take a bitter taste

Ideally, the chipas are eaten when warm, just out of the oven since the rubbery texture made by the cheese when cooled hardens a little.