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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