Best 4 Chipaguazu Recipes
Chipaguazu is a hearty and flavorful soup that is a staple of Paraguayan cuisine. It is made with a variety of ingredients, including corn, beef, and vegetables, and is typically served with a side of rice or bread. The soup is believed to have originated in the 16th century, when Spanish colonists introduced beef and dairy products to Paraguay. Over time, the soup evolved to incorporate local ingredients and flavors, and today it is considered one of Paraguay's national dishes. Chipaguazu is a delicious and satisfying soup that is perfect for a cold winter day.
Check out the recipes below so you can choose the best recipe for yourself!
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
CHIPAGUAZU
Steps:
- Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.
CHIPA GUAZú
There's nothing like the scent of freshly baked Paraguayan Chipa Guazú wafting in from the kitchen that can make your mouth water and stomach growl in anticipation.
Provided by Camila Benitez
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch baking dish and dust with cornmeal. Set aside.
- In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
- Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
- In a large bowl, combine the corn mixture, cheese, cornmeal, and cook onions until well combined. Transfer the batter for the Chipa Guazu to the prepared baking dish.
- Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean. Set aside to cool slightly before serving. Pair with our Delicious Asado con Chorizo! Enjoy our Paraguayan Style Corn Souffle! Enjoy!
Nutrition Facts : Calories 194 kcal, Carbohydrate 11 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 389 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
Tips:
- When selecting yuca, choose firm, smooth roots that are free of blemishes and bruises. Avoid roots that are soft, shriveled, or have dark spots.
- To peel yuca, use a sharp knife to remove the outer skin. Be careful not to cut into the flesh of the root.
- If you are using frozen yuca, thaw it completely before using.
- Yuca can be boiled, fried, roasted, or mashed. It can also be used to make flour, starch, and other products.
- Yuca is a good source of dietary fiber, potassium, and vitamin C.
- Chipa guazu is a traditional Paraguayan dish made with yuca, cheese, and eggs. It is often served with a spicy sauce.
- Chipa guazu is a versatile dish that can be served as a main course, side dish, or snack.
- There are many different variations of chipa guazu, so feel free to experiment with different ingredients and flavors.
Conclusion:
Yuca is a versatile and nutritious root vegetable that can be used in a variety of dishes. Chipa guazu is a traditional Paraguayan dish that is made with yuca, cheese, and eggs. It is a delicious and hearty dish that can be enjoyed by people of all ages. If you are looking for a new and exciting way to enjoy yuca, I encourage you to try chipa guazu.
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