Traditional Argentine Chipaco

Traditional Argentine Chipaco

Chipaco is a delightful bread originating from the northwest of Argentina. Known for its rich flavor and crumbly texture, this bread combines the essence of traditional Argentine cuisine with a fulfilling baking experience. Perfect for those seeking to explore new gastronomic horizons.

Ingredients

🌾 1.5 kg all-purpose flour
🧈 250 grams beef fat, rendered
🐖 250 grams chicharrón, fried pork rind
🍞 50 grams yeast
🧂 Salt
💧 Warm water
🍬 1 teaspoon sugar

Instructions

1- Prepare the Dough Base:

• Start by crushing the chicharrón into small pieces.
• Dissolve the yeast in a couple of tablespoons of warm water and add a few teaspoons of sugar, stirring until fully blended. Allow the mixture to rest until it becomes frothy, meaning the yeast has activated.

2- Form the Dough:

• On a clean work surface, form a mound with the flour, creating a well in the center.
• Place half of the beef fat (ensuring it's at room temperature) into this well, along with the crushed chicharrón and dissolved yeast mixture.
• Gradually mix these ingredients together, adding salt-dissolved water little by little until a smooth, elastic dough is formed.

3- Knead the Dough:

• Roll out the dough on a lightly floured surface. Spread the remaining beef fat evenly over the dough.
• Fold the dough in half and roll out again. Repeat this process until the fat is fully integrated into the dough and the texture is smooth.
• Let the dough rest until it has doubled in size.

4- Shape the Bread:

• Once the dough has rested and risen, divide it into medium-sized balls.
• Roll each ball flat with a rolling pin. Let them rest again to rise.

5- Cook the Chipaco:

• Preheat a hot oven or a grill.
• Cook the prepared dough for approximately 20 minutes or until golden brown and cooked through.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10 portions
Calories: 450 kcal
Protein: 10g
Fats: 20g
Carbohydrates: 57g
Equipment: Rolling pin, oven or grill

Cooking Tips

• Ensure the yeast is frothy before mixing into the flour for best results.
• Let the dough rise in a warm place free of drafts for optimal rising.

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Traditional Argentine Chipaco