Tag: Latin American
Chipa Guazu
Chipa Guazu
Chipa refers to breads and cakes. Guazu means “the biggest.” Chipa Guazu is the biggest of a wide variety of chipas that is eaten with just about every meal in Paraguayan cuisine. Chipa guazu is a cake made with fresh corn, sautéed onions, and Paraguayan cheese. The corn cake is flourless, without any baking powder and soda. It has almost a quiche-like consistency.
Equipment
- food processor
- standing mixer
- 10” spring form pan
Ingredients
- 6 cups corn
- 4 large eggs
- 1/2 cup milk
- 1/2 cup olive oil
- 1 medium onion diced
- 10 oz queso paraguayo
- 3 tsp salt
- 2 tsp black pepper
Instructions
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes until translucent. Let cool.
- Pulse the corn in a food processor until it is the consistency of oatmeal.
- In the bowl of a standing mixer, whisk the eggs, milk, cheese, salt and pepper.
- Mix in the corn and the rest of the oil.
- Preheat your oven to 400 degrees. Grease the spring form pan. Pour the batter into the pan.
- Bake the Chipa for 1 hour until golden brown on top. Let rest for an hour before serving.
Sandwich Olimpico
Sandwich Olimpico
A sandwich the size of Mount Olympus? Yes. Yes it is. Sandwich Olimpico is a popular triple decker sandwich found all over Uruguay in markets, bars, and restaurants. This beast of a sandwich contains ham, cheese, roasted red peppers, lettuce, tomato, hard boiled eggs, on 4 mayo lathered slices of bread. It is then gently pressed to make it possible to fit a bite of everything in your mouth because it is literally 4”-5” high. You honestly won’t need any side with this sandwich. It is that filling.
Ingredients
- 4 slices white bread
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 3 slices ham
- shredded lettuce
- 2 slices swiss cheese
- roasted red pepper cut into strips
- 2 hard boiled eggs sliced
- 1/2 small tomato sliced
Instructions
- Gather all of the ingredients to make sandwich assembly easy. Also, mix the mayo and lemon juice together.
- Spread some mayo on one slice of bread. Place the ham, followed by the lettuce, on the bread.
- Spread some mayo on another slice of bread. Place the bread face down on the lettuce. Top the bread with the Swiss cheese, followed by the roasted red peppers.
- Spread some mayo on another slice of bread. Place the bread mayo side up on top of the roasted red peppers. Place slices of hard boiled eggs on the bread, followed by the tomato.
- Spread the rest of the mayo on the last slice of bread and place that on top of the tomatoes.
- Gently press down on the sandwich with both hands, keeping it together without the ingredients falling out the sides.
Cassava Cheese Bread
Cassava Cheese Bread
Have you ever been to Fogo de Chao and eaten the never ending basket of cheese bread they bring out to you? They have kind of a gummy texture in the bestest way possible. Well after making this cassava cheese bread recipe, I figured out what Fogo’s is made out of. They are made out of tapioca flour, aka yucca flour/cassava flour. You can purchase tapioca flour at just about every grocery store. There happens to be many variations of these cheese bread rolls throughout South American countries. This particular recipe is Ecuadorian.These rolls are extremely simple to make. Mix all of the ingredients together. Portion put into a muffin pan. If you don’t have a muffin pan, you can space out dough balls on a baking sheet lined in parchment paper. They need to bake for 10 minutes at 400 degrees, then get broiled for up to 5 minutes until the tops are browned and slightly crispy.
Equipment
- muffin pan
Ingredients
- 2 1/2 cups tapioca flour
- 2 cups mozzarella grated
- 2 cups queso fresco grated
- 1 tsp baking powder
- 1 stick butter melted
- 2 large eggs beaten
- 1/2 cup milk plus more
- 1/2 tsp salt
Instructions
- Mix together all of the ingredients until a dough forms. Add more milk a tbsp st a time if the dough is too dry. You want it to be elastic in texture.
- Preheat the oven to 400 degrees. Grease a muffin pan with nonstick spray. Portion out the rough into the pan.
- Bake for 10 minutes. Turn on your broiler. Broil the cheese bread for up to 5 minutes until the rolls are browned on top.
