Marina41 shares this delicious easy recipe for starch chipas, which are not hard when they cool. As it tells us in recipes, this recipe for cheese chipacitos yields enough that you can make the dough bollitos, place them in a last or source and put them in the freezzer or freezer. After the frozen chipacitos can be removed and save them in bags or in tuppers in the freezer. And to roast the cheese chipas you should only preheat the oven before putting them. They are just as rich as just made!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make cheese chipacitos: |
| 1 kilogram of cassava starch 400 grams of grated bar 2 tablespoons of maicena 1½ tablespoons of salt 200 grams of margarine (or butter) leche c/n (natural temperature) 3 eggs |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cheese chipacitos:
1. To make this cheese chipacitos recipe, the first thing we have to do is place the starch in a bowl (quite large), along with salt and cornstarch and mix.
2. Add margarine or butter, eggs and cheese, and stir a little. Going the milk little by little while kneading, until the mass of the starch chipas is not very hard or too soft.
3. Make bollitos with the dough of the chipacitos and place them in a last smeared with margarine or butter.
4. Preheat the oven. Then roast the cheese chipitas (the oven has to be hot) and voila. We can already enjoy our frozen or newly made cheese chipacitos.
