Chipa Mestizo

1. 1

   Preheat oven to 500u00b0F.

2. 2

   In a large bowl, mix the cornmeal and tapioca.

3. 3

   Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.

4. 4

   Dissolve the salt into the milk and add it to the meal mixture along with the anise.

5. 5

   Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.

6. 6

   Shape into small flattened balls for chipitas, or larger rings or ovals.

7. 7

   Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).

* Per serving · 4 servings · Values may vary.

No additional tips available.