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Loading...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.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings8
Yield8 stuffed breads
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
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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).
- 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.
- 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.
- Bake the stuffed breads for 30-35 minutes until the surface is golden, lightly cracked, and the dough sounds hollow when tapped.
- 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.
