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Chipa de mani - Chipa kandoi - Chipa manduvi

versión salada
Print Recipe
Servings: 25 units
Ingredients Method

Ingredients
  

  • 1 kilo maní tostado
  • 300 gramos queso paraguay o algun queso fresco estacionado
  • 1 cda anís
  • 1.5 kilos harina de maíz
  • 1½ cdta. sal
  • leche cantidad necesaria

Method
 

  1. Pisar el maní
    Triturar o pisar el maní previamente tostado hasta obtener una pasta gruesa.
  2. Agregar el queso y condimentos
    Incorporar el queso desmenuzado, el anís y la sal. Continuar mezclando o pisando bien.
  3. Add cornmeal
    Gradually mix in the cornmeal until the dough starts to come together.
  4. Add milk gradually
    Transfer the mixture to a work surface. Slowly add milk, a little at a time, until you achieve a soft, manageable dough.
  5. Knead the dough
    Knead until smooth and uniform.
  6. Shape the chipas
    Form small rounds, rings, or oval shapes using your hands.
  7. Bake
    Place on a baking tray and bake in a preheated moderate oven (180°C / 350°F) for 20–25 minutes, or until lightly golden.