Chipa Pochoclo
Directions
- 1Cut the dough into several pieces.
- 2Cut the dough into several pieces.
- 3Cut the dough into several pieces.
- 4Roll the dough into small strips.
- 5Roll the dough into small strips.
- 6Roll the dough into small strips.
- 7Cut the strips into small pieces.
- 8Cut the strips into small pieces.
- 9Cut the strips into small pieces.
- 10Place the pieces on a baking sheet lined with a silicone mat.
- 11Place the pieces on a baking sheet lined with a silicone mat.
- 12Place the pieces on a baking sheet lined with a silicone mat.
- 13Bake until golden brown.
- 14Bake until golden brown.
- 15Bake until golden brown.
Ingredients
- 500 g fécula de mandioca
- 500 g fécula de mandioca
- 500 g fécula de mandioca
- 3 huevos
- 3 huevos
- 3 huevos
- 70 g manteca
- 70 g manteca
- 70 g manteca
- 100 cc agua
- 100 cc agua
- 100 cc agua
- 200 g queso rallado
- 200 g queso rallado
- 200 g queso rallado
- pizca sal
- pizca sal
- pizca sal
Tips
- The dough balls can be stored raw in the freezer for two months and baked directly in the oven in 25 minutes.