Chipas de Tucuman a la Mercedes Sosa
Mercedes Sosa is the lady from Argentina who has a voice that nourishes the soul. Tucuman is the province that she was born in where this little recipe comes from. Its a something made by the indigenous people from the north of Argentina.
Please excuse that I do not have measurements. Just add in quantities that feel right to you. The idea is to have a dough that feels like plastacine (play dough).
Mandioca flour (3 parts)
Stone ground whole wheat flour (1/2 part)
Butter or Ghee (I use Ghee)
A very little sugar/stevia
A very little salt
Baking powder (make your own...2 parts cream of tartar + 1 part bicarb. Mix well. Store in airtight container)
Kefir yoghurt (optional...you may use your own home made yoghurt or your own sour dough starter)
Diced cheese (I use a natural vegetarian cheese)
Diced chilli pepper (I use a variety of sweetish red and yello peppers that are not too spicy. The traditional recipe does not use pepper. The pepper gives the chipas an awesome colour and taste.)
Throw them all in a bowl, except the milk and mix. Rub the mixture between your hands. It should form crumbs due to the yoghurt and ghee binding the flour in chunks. Add the milk little by little and knead well. Add more mandioca flour if its too sticky. The dough should be moist but not stick to your hands at all. Leave the dough to rest for about 30min or longer. Longer the better, because the dough will start to become alive if you leave it for long. Break off little pieces, roll them into balls and flatten them gently. Place them in a lightly greased baking pan. You may sprinkle a bit of course flour over the pan, which will prevent sticking.
Bake for about 20 min on 350F or so. The cheese will start to bubble out of the chipa.
Use a small quantity of cheese and peppers.
Here's a pic...
Pablo was so impressed with these that he said we should go and sell them in calle Cordoba, where the chipa merchants usually hang out. He said these would be a hit.