Almojábanas (Huila-Style Cheese Corn Rolls)
Cooking time
15 minutes
Number of servings
8
Difficulty
Easy
Ingredients
500
gr threshed corn
1500
gr fresh cheese (cuajada)
3
piece(s) egg yolks
125
gr butter
pinch salt to taste
Directions
- Let the corn swell for 3 days, in water that is changed each day.
- Remove, drain and grind together with the cuajada, knead and work well with the yolks and butter.
- Make small balls and place on a pan (not greased), and bring to preheated oven at 400°, for 12 minutes or until golden, as preferred.
- Arepas de arroz [orejas de perro] tolima