{"id":4349,"date":"2026-03-21T22:00:57","date_gmt":"2026-03-21T22:00:57","guid":{"rendered":"https:\/\/www.ekaruke.com\/chipa-kuerito-pireca\/"},"modified":"2026-03-26T23:18:23","modified_gmt":"2026-03-26T23:18:23","slug":"chipa-kuerito-pireca","status":"publish","type":"post","link":"https:\/\/www.ekaruke.com\/es\/chipa-kuerito-pireca\/","title":{"rendered":"Chipa kuerito – Pireca"},"content":{"rendered":"
<\/div>
\n
\n
\n \n <\/div>\n
\n
\n \n <\/div>\n

Chipa kuerito – Pireca<\/h2>\n
<\/div>\n \n
<\/div>\n \n
<\/div>\n
\n Imprimir receta<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n \n
<\/div>\n \n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
\n
\n

Ingredientes
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 300<\/span> grams<\/span> All-purpose flour<\/span><\/li>
  • 30<\/span> grams<\/span> Corn starch<\/span><\/li>
  • 50 <\/span> grams<\/span> butter<\/span> or margerine unsalted<\/span><\/li>
  • 5<\/span> grams<\/span> salt<\/span><\/li>
  • 150<\/span> ml<\/span> milk<\/span> or water<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
    \n

    Method
    <\/div> <\/h3>
    <\/div>
    1. In a large bowl, mix the all\u2011purpose flour with the salt and the cornstarch.The cornstarch is the secret touch\u2014it gives the chipa kuerito<\/em> their uniquely crispy texture.<\/span><\/div><\/li>
    2. Add the butter or margarine to the dry mixture.Using your hands, work the fat into the flour until it turns sandy and crumbly\u2014no big chunks, just a soft, even texture that promises good things ahead.<\/span><\/div><\/li>
    3. Gradually add the milk (or water) to the mixture, kneading as you go until you get a soft, supple dough that doesn\u2019t stick to your hands.If it feels too dry or too firm, adjust with a little more liquid\u2014just enough to bring it together beautifully.<\/span><\/div><\/li>
    4. Knead the dough until it becomes smooth and fully homogeneous.To refine the texture, you can give it a few passes with a rolling pin.If you prefer, make the dough slightly firmer\u2014this helps keep the chipa kuerito<\/em> from absorbing too much oil when frying.<\/span><\/div><\/li>
    5. Roll out the dough with a rolling pin until it\u2019s about half a centimeter thick. If you\u2019d like a flakier texture, fold the dough once or twice before rolling it out again\u2014just enough to give it a little extra character.<\/span><\/div><\/li>
    6. Use a pizza cutter to slice the dough into pieces of whatever size you prefer. Chipa kuerito<\/em> can be round, square, or any shape that sparks joy\u2014this dough is wonderfully forgiving.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
      <\/div>\n \n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4265,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"page_builder":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[385],"tags":[],"class_list":["post-4349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chipas"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/posts\/4349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/comments?post=4349"}],"version-history":[{"count":1,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/posts\/4349\/revisions"}],"predecessor-version":[{"id":4350,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/posts\/4349\/revisions\/4350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/media\/4265"}],"wp:attachment":[{"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/media?parent=4349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/categories?post=4349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ekaruke.com\/es\/wp-json\/wp\/v2\/tags?post=4349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}