Paraguayan Stuffed Meat Bread

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Chipa So'o is Paraguay's iconic stuffed bread, featuring a soft cassava-starch and cheese dough wrapped around a savory seasoned beef filling. The bread bakes up golden and slightly crisp on the outside while the juicy meat center keeps it tender. It's a beloved snack found at every corner bakery and family gathering across Paraguay.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 520 mgSodium
• 320 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the dough

• 2 cups (240 g) cassava starch (tapioca flour)
• 1 cup (120 g) grated queso Paraguay or mild farmer cheese
• 2 large eggs
• 1/4 cup (60 g) unsalted butter, softened
• 1/4 cup (60 ml) whole milk
• 1 tsp baking powder
• 1/2 tsp fine salt

For the beef filling

• 1 lb (450 g) lean ground beef
• 1 small onion, finely diced
• 2 tbsp vegetable oil
• 1 small tomato, peeled and diced
• 2 tbsp chopped fresh parsley
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 tsp fine salt
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat the oil in a skillet over medium heat and sauté the onion until translucent, about 4 minutes. Add the ground beef and cook, breaking it apart, until browned, about 6 minutes.
3. Stir in the tomato, parsley, paprika, cumin, salt, and pepper. Cook until the mixture thickens and most liquid evaporates, about 5 minutes. Remove from heat and let cool completely.
4. In a large bowl, combine the cassava starch, grated cheese, baking powder, and salt. Add the eggs, softened butter, and milk, then knead by hand until a soft, pliable dough forms (about 5 minutes).
5. Divide the dough into 8 equal portions and flatten each into a 5-inch disc on a lightly cassava-starch-dusted surface. Spoon about 2 tablespoons of the cooled beef filling into the center of each disc.
6. Gather the dough edges up and around the filling, pinching firmly to seal, then roll gently between your palms to form a smooth oval or round bun. Place seam-side down on the prepared baking sheet.
7. Bake the stuffed breads for 30-35 minutes until the surface is golden, lightly cracked, and the dough sounds hollow when tapped.
8. Cool on the baking sheet for 5 minutes before serving warm, ideally with a cup of yerba mate.

Cook’s Notes

• Cassava starch (tapioca flour) is essential here—wheat flour will not produce the same chewy, slightly stretchy texture.
• The filling must be cool before stuffing, or it will soften the dough and cause tearing during baking.
• Brush the shaped breads with a thin layer of beaten egg for an extra-glossy, deep-golden finish.
• If queso Paraguay is unavailable, substitute with a mix of equal parts low-moisture mozzarella and crumbled farmer's cheese.
• Leftover breads reheat well in a 300°F oven for 8 minutes; microwave tends to make the dough rubbery.

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