Chipa Guazú Corn Pancake From Paraguay Food

CHIPA GUAZú- CORN PANCAKE FROM PARAGUAY

Steps:

• In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
• Grate the corn grains or blend it only shortly. They still should have some texture.
• Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
• Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
• Let this stand for five minutes and cut in pieces before serving it.
• Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!

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.

CORN PANCAKES WITH SALSA

Steps:

• Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
• Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
• Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
• To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
• Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
• Serve hot with the salsa.
• Variations- use basil in place of corriander or cucumber in place of avocado.

CHIPA GUAZú- CORN PANCAKE FROM PARAGUAY

Steps:

• In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
• Grate the corn grains or blend it only shortly. They still should have some texture.
• Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
• Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
• Let this stand for five minutes and cut in pieces before serving it.
• Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!