Paraguay: Recipes Only

 

Paraguay: Chipa ha Ñorairõ

Sopa Paraguaya: Bread of the Strike

Sopa Paraguaya (Paraguayan Cornbread)

Yields: 8 servings Prep time: 15 minutes Cook time: 30 to 40 minutes

Ingredients:

1. 2 cups cornmeal (harina de maíz)
2. 1 cup all-purpose flour
3. 1 large onion, finely chopped
4. 1 cup grated cheese (queso Paraguay or mild white cheese, for example mozzarella)
5. 4 large eggs
6. 1 cup whole milk
7. 1/2 cup unsalted butter, melted, plus 1 tablespoon for sautéing
8. 1 teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9x9 inch or 8x8 inch baking dish.
2. In a medium skillet, melt 1 tablespoon butter over medium heat. Sauté onions until translucent, about 5 minutes. Set aside to cool.
3. In a large mixing bowl, beat eggs with milk. Add cornmeal, flour, grated cheese, salt, melted butter, and sautéed onions. Mix until well combined.
4. Pour batter into the greased baking dish, spreading evenly.
5. Bake for 30 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes, then slice and serve warm.

Mbeju: Bread of the Guerrilla

Mbeju (Cassava Cheese Flatbread)

Yields: 4 to 6 flatbreads Prep time: 10 minutes Cook time: 6 to 10 minutes

Ingredients:

1. 2 cups cassava starch (harina de mandioca)
2. 1 cup grated cheese (queso Paraguay or mozzarella)
3. 1/2 cup unsalted butter, melted
4. 1 teaspoon salt
5. 1 large egg (optional)

Instructions:

1. In a large mixing bowl, combine cassava starch, grated cheese, and salt.
2. Add melted butter and egg (if using). Knead until the mixture is crumbly but holds together when pressed.
3. Form mixture into 4 to 6 small patties, about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat. Cook patties until crispy and golden, about 3 to 5 minutes per side.
5. Serve warm, ideally with coffee or milk.

Chipa Guasu: Bread of Pain

Chipa Guasu (Paraguayan Corn and Cheese Casserole)

Yields: 6 to 8 servings Prep time: 15 to 20 minutes Cook time: 45 to 60 minutes

Ingredients:

1. 1 large onion, chopped
2. 2 tablespoons butter or neutral oil (for example corn or vegetable oil), plus more for greasing
3. 6 to 8 cups (about 2 large packages or 1.5 to 2 pounds) frozen corn kernels, thawed and well-drained
4. 4 to 6 large eggs, lightly beaten
5. 1.5 cups whole milk
6. 1 pound (about 4 cups) cheese, cut into small cubes or shredded (queso Paraguay, Monterey Jack, mozzarella, or a Mexican blend)
7. 1 teaspoon salt (or to taste)
8. 1/2 teaspoon black pepper (or to taste)
9. Optional: 1/2 cup cooked and diced bacon (adds a smoky flavor)
10. Optional: 1 to 2 tablespoons cornmeal (to dust the baking dish, helps prevent sticking)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or oil. If desired, lightly dust with cornmeal, shaking off excess.
2. In a large skillet over medium heat, melt butter or heat oil. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until onions are softened and translucent, about 5 to 8 minutes. Do not let them brown too much. Remove from heat and let cool slightly.
3. Divide thawed and well-drained corn into two batches. For Batch 1 (Creamy): In a blender or food processor, combine half the corn with the eggs and 1/2 cup milk. Blend until a lumpy cream or smooth mixture forms (based on preferred texture: some like it chunkier, some smoother). For Batch 2 (Textural): Pulse the remaining corn with the remaining milk, keeping some whole kernels for texture. Alternatively, blend all corn, eggs, and milk together to desired consistency.
4. In a large mixing bowl, combine processed corn mixtures, cooled onions (with pan oil), cheese, salt, and pepper. Add bacon if using. Mix thoroughly until well combined. The mixture will be quite liquid.
5. Taste and adjust salt and pepper as needed.
6. Pour mixture into the prepared baking dish, spreading evenly.
7. Bake for 45 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs (not liquid). Baking time varies by oven and dish depth.
8. Cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.

Bori-Bori: Bready Soup of Solidarity

Bori-Bori (Cheese Dumpling Soup)

Yields: 4 to 6 servings Prep time: 20 minutes Cook time: 1 hour

Dumpling Ingredients:

1. 1 cup cornmeal
2. 1/2 cup grated cheese (queso Paraguay or mozzarella)
3. 1 large egg
4. 1 tablespoon unsalted butter, softened
5. 1/2 teaspoon salt

Soup Ingredients:

1. 1 whole chicken (about 3 to 4 pounds) or 6 cups chicken broth
2. 1 medium onion, chopped
3. 1 medium tomato, diced
4. 1 red bell pepper, diced
5. 2 tablespoons neutral oil (for example vegetable or corn oil)
6. 1 teaspoon salt (or to taste)
7. 1/2 teaspoon black pepper (or to taste)
8. 2 tablespoons fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Broth: If using whole chicken, place it in a large pot with 8 cups water, 1/2 teaspoon salt, and a pinch of pepper. Bring to a boil, then simmer for 45 to 60 minutes until cooked. Remove chicken, shred meat, and strain broth. If using pre-made broth, simply heat it.
2. Make the Sofrito: In the same pot (or a separate one if preferred), heat oil over medium heat. Sauté onion, tomato, and bell pepper until soft, about 5 to 7 minutes, to make a sofrito.
3. Add Broth: Add the prepared chicken broth to the pot with the sofrito and bring to a simmer.
4. Make the Dumplings: In a medium mixing bowl, combine cornmeal, grated cheese, egg, softened butter, and salt. Mix until a dough forms. Roll the dough into small balls (about 1 inch diameter).
5. Cook the Dumplings: Carefully drop the cornmeal and cheese dumplings into the simmering broth. Cook for 10 to 15 minutes, until they float and are cooked through.
6. Finish and Serve: Return the shredded chicken meat to the pot. Stir gently. Taste and adjust seasoning with salt and pepper. Serve hot, garnished generously with fresh cilantro.

The Sandwinada (Sandwich de Empanada): Bread of Liberation

Sandwinada (Empanada Sandwich)

Yields: 4 sandwiches Prep time: 45 minutes (includes dough and filling prep time) Cook time: 20 minutes (for empanadas)

Empanada Dough Ingredients (yields about 12 to 15 discs):

1. 3 cups all-purpose flour
2. 1 teaspoon salt
3. 1/2 cup (1 stick) unsalted butter, cold and cubed
4. 1 large egg
5. 1/2 cup ice water (or more as needed)

Beef Filling Ingredients:

1. 1 pound ground beef
2. 1 medium onion, finely chopped
3. 1 medium bell pepper, diced
4. 2 garlic cloves, minced
5. 1 teaspoon ground cumin
6. 1 teaspoon paprika
7. 1/2 cup green olives, chopped
8. 1 hard-boiled egg, diced (optional)
9. Salt and pepper to taste
10. Oil for cooking (for sautéing filling)
11. Oil for frying (if frying empanadas)

Sandwich Ingredients (per sandwich):

1. 1 soft bread roll (for example pan francés, bolillo, or ciabatta)
2. 2 tablespoons tartar sauce (salsa tártara) or chipotle mayo
3. 2 lettuce leaves
4. 2 tomato slices
5. Optional: 1 slice queso Paraguay (or mozzarella), 1 fried egg, or 1 slice ham

Instructions:

1. Make the Empanada Dough:
2. In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk egg with ice water. Gradually add wet ingredients to dry, mixing until a dough forms. Do not overmix.
4. Gather dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out dough to about 1/8 inch thickness. Cut out 5 to 6 inch diameter circles using a round cutter or an inverted bowl.
6. Prepare the Beef Filling:
7. In a medium skillet, heat 1 tablespoon oil over medium heat. Sauté onion, garlic, and bell pepper until soft, about 5 minutes.
8. Add ground beef, cumin, paprika, salt, and pepper; cook until browned, about 8 minutes, breaking up the meat.
9. Stir in chopped green olives and diced hard-boiled egg (if using). Remove from heat and cool the filling completely before using.
10. Form Empanadas:
11. Place about 2 tablespoons of cooled beef filling in the center of each empanada dough circle.
12. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork or by hand to seal.
13. Cook Empanadas:
14. To Fry: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully fry empanadas in batches for 3 to 4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
15. To Bake: Preheat oven to 400°F (200°C). Place empanadas on a baking sheet lined with parchment paper. For a golden finish, you can brush the tops with an egg wash (1 egg beaten with a splash of water). Bake for 15 to 18 minutes, or until golden brown.
16. Assemble the Sandwich:
17. Slice the bread roll open (but not all the way through, creating a pocket).
18. Spread 2 tablespoons of tartar sauce or chipotle mayo generously inside the roll.
19. Layer with lettuce leaves and tomato slices.
20. Carefully place one cooked empanada inside the bun.
21. Add any optional ingredients like cheese, a fried egg, or ham if desired.
22. Press gently and serve warm.