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Almojabanas - Colombian Cheese Rolls


Almojabanas - Colombian Cheese Rolls

Almojabanas - Colombian Cheesy Cornmeal Rolls

Marian Blazes

Almojábanas are a Colombian favorite - cheesy rolls made with masarepa cornmeal and eggs. Almojábanas are easy to make and can be enjoyed for breakfast or as a mid-morning snack with coffee. They are also gluten free.

In Colombia almojábanas are made with a soft famer's cheese called cuajada. If you can't find cuajada cheese, a combination of ricotta and farmer's cheese makes a good substitute.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 15 small rolls.


  • 1 cup ricotta cheese
  • 4 ounces farmer's cheese, grated
  • 4 ounces cheddar or monterey jack cheese, grated
  • 1/4 cup buttermilk
  • 2 tablespoons butter
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup masarepa cornmeal


  1. In the bowl of a food processor mix the ricotta, farmer's cheese, cheddar cheese, butter, and buttermilk. Process until smooth. Add the eggs and mix briefly.

  2. Stir the salt and baking powder into the masarepa flour and add to the cheese mixture. Process until smooth.

  3. Preheat oven to 350 degrees. Let mixture rest for about 10 minutes, then shape pieces of dough into golf ball size spheres, and place on a greased baking sheet.

  4. Bake rolls for 20-25 minutes, or until golden and puffed. (Rolls tend to puff up towards the end of the baking time).

  5. Serve warm.

Makes about 15 small rolls.

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