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
- 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.
- Stir the salt and baking powder into the masarepa flour and add to the cheese mixture. Process until smooth.
- 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.
- Bake rolls for 20-25 minutes, or until golden and puffed. (Rolls tend to puff up towards the end of the baking time).
- Serve warm.
Makes about 15 small rolls.