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Yucca corn chipa - Chipa avatí mandi'o

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Ingredients Method Notes

Ingredients
  

  • 1 kilo boiled yucca
  • 600 grams cornmeal
  • 1/2 cup lard or unsalted butter
  • 3 eggs
  • 300 Queso fresco
  • milk as needed
  • salt as needed

Method
 

  1. Peel and cut cassava into chunks
    Boil in salted water until fully tender (knife passes easily)
  2. Drain thoroughly and let steam dry 5–10 minutes
    Remove central fibers
  3. Mash or grind until completely smooth (no lumps)
  4. In a large bowl:
    Add mashed cassava
    Add fat (lard/butter) → mix while cassava is still slightly warm
  5. Add eggs → incorporate fully
    Add crumbled cheese
  6. Add cornmeal + salt
    Mix and begin kneading.
  7. Add milk gradually (small splashes)
    Knead continuously
    Stop when:
    Dough is soft but not wet
    Does not stick aggressively to hands
    Can be rolled without cracking

  8. Shape it

    Options:
    Classic rings (traditional chipa shape)
    Small oval rolls
    Flattened discs (chipitas)

  9. Bake

    Preheat oven to 200 °C (390 °F) minimum (preferably fully saturated heat)
    Place on tray (no need to grease heavily due to fat content)
    Bake 20–30 minutes
  10. Done when:
    Golden exterior
    Slight cracks form
    Firm outside, soft inside

Notes

 
Cassava must be dry after boiling → excess moisture will make the dough sticky and weak.
Remove the central woody fiber completely.
Dough target: soft, slightly elastic, non-sticky, holds shape when pressed.
Oven must be very hot from the start → critical for structure and light interior.
They also make round, flattened chipitas and fry them in hot oil until they puff slightly and turn a gorgeous golden brown.