Almojábanas en Calgary

Almojábanas Recipe

Description

Almojábanas in Latin America: In some parts of South America, almojábanas are a type of bread or cake made from cornmeal and fresh cheese, mixed with butter, egg, and sugar. The dough is shaped into balls, flattened into patties, and then either baked or cooked on a skillet.

In Colombia, particularly in the Cundiboyacense region, almojábanas are a very popular type of bread, similar to pandebonos and pandequesos. I’ve shared a pandebono recipe with you before, which is usually made with cassava starch and costeño cheese. Almojábanas have a similar texture but are primarily made with cuajada (fresh curd cheese) and cornmeal. Occasionally, you’ll find recipes that include cassava starch, corn starch, and costeño cheese, but when using those ingredients, you’re essentially making pandebonos rather than traditional almojábanas.

Ingredients for Almojábanas

• 1 cup (150g) of pre-cooked cornmeal (for arepas)
• 2 tablespoons of granulated white sugar
• 1 teaspoon of baking powder or Royal baking powder
• ¼ teaspoon of salt, or to taste, depending on the saltiness of the cheese
• 4 cups (400g) of cuajada, queso fresco, or queso campesino, grated
• 1 large egg, beaten and at room temperature
• Milk as needed, approximately 5-6 tablespoons