A snack that is made for special occasions, I discovered this treat on a trip to South America. This recipe is a work in progress until it tastes just like the ones I ate in Paraguay
Mix the cornmeal and yuca starch in a very large bowl. Add the eggs, the lard, and the cheese. Mix this together until it is fairly uniform; it will be crumbly but you should work out any large lumps and make sure the lard and egg are evenly distributed. Dissolve the salt into the milk and add it to the mixture along with the anise. Knead until it is smooth and uniform and anise is evenly distributed. It should have the consistency of soft clay.
Preheat the oven with a baking stone to 550+ (or as hot as your oven will go). Shape the dough as you like, small nuggets for chipitas, or rings for the traditional shape. Bake for 15-20 minutes directly on a baking stone or on an ungreased baking sheet until they are golden brown with a crisp exterior. They should still be somewhat doughy and cheesy inside and are best served hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 90 (78%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 69.7mg||21 %|
|Sodium 254.1mg||9 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.5g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!