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CALDO DE BOLA (MEAT SOUP) MAIZABROSA INGREDIENTS: 1 pound of cow ribs 1 onion stick (white) 1 parsly stick 1 chicken soup cube 2 liters of water Boil all together until meat softens. Sift and set aside STUFFING 4 Spoonfuls of minced white onion 2 spoonfuls of chopped coriander 1 hard boiled egg 2 spoonfuls of chopped peanut, finely chopped meat, salt and pepper. You fry the onion and the coriander in two spoonfuls of oil. later adding the peanut, the chopped hard boiled egg and seasoning. Set aside. CHUNKS OF MAIZABROSA 2 cups of maizabrosa 2 cups of water 1/2 little spoonful of salt

PREPARATION: Mass is formed with all ingredients, shaping round chunks. They are later stuffed with a tiny hole in the middle and subsequently well closed

MAIZABROSA RINGS INGREDIENTS: 1 cup Maizabrosa 1 cup Quaker oats 1 cup grated cheese 1 egg 1/4 pound of melted margarine 1 spoonful of sugar 2 teaspoonfuls of baking powder 1/2 cup of milk PREPARATION: Mix dry ingredients, add cheese, margarine and the egg. Knead well. Make up little 5 cm bundles. as thick, as a finger and join them together making up rings. Bake the little rings at 375ยบ on a plate until they turn to a golden color. Note: If mass remains dry, add 1/2 cup of milk.

MAIZABROSA CARROT CAKE INGREDIENTS: 1 cup of maizabrosa 3 cup of grated carrots 1 cup of lista wheat flour 2 spoonfuls of baking powder 1 spoonful of salt (exact) 1 teaspoonful of powdered cinnamon 1/2 teaspoonful of sodium bicarbonate 4 eggs yolks 1/4 cup of water, 2 spoonfuls of lemmon juice 8 ounces of butter or softened margarine 3/4 cup of prunes (optional)

PREPARATION: Pre-heat oven to 350ยบ F. Grease and douse a mould with flour with capacity for 2 liters. Then strain the wheat flour (lista) , the baking powder, the bicarbonate, the salt and the powdered PREPARATION: cinnamon all together. Beat the butter, the sugar, the water, the lemmon juice and the yokes in a large cup until obtaining a light mix. Add maizabrosa gradually alternating with the grated continue to ingredibeat at high speed for 3 minutes. Add egg yolks, well beaten, and carrot Mass isand formed with all prunes. ents, shaping round chunks. They are stuffed a tinyuntil obtaining a homogenous mass. Pour the mix in the mould Join, withlater the help of awith spatula, holebake in the and subse-Remove from the oven, let it cool for 10 minutes and remove it and formiddle 45 to 50 minutes. from thewell mould. quently closed Served with whipped cream or whatever you prefer.

MAIZABROSA QUIMBOLITOS INGREDIENTS: 1/2 cup of maizabrosa 4 egg yolks 4 eggs whites, beaten to a snowy white mass 1/2 cup of butter 1/2 cup graned cheese 1/2 cup of sugar Raisins Achira or banana leaves CHUNKS OF MAIZABROSA Butter is Beaten with sugar until, it becomes creamy. Egg yolks are added one by one, then maizabrosa is added, and finally cheese and the beaten egg whites. The mass is placed on the leaves according to the size wished for. Raisins are placed on top and later placed on a tamale holder and cooked for approximately 45 minutes.

MAIZABROSA CORN CAKES INGREDIENTS: 1 1/2 cups of Maizabrosa 2 cups of lukewarm milk 1/2 cup of melted butter and grease 1/2 teaspoonful of salt 1 teaspoonful of baking powder 3 eggs 1 cup of cheese PREPARATION: Maizabrosa is sifted with the baking powder and the salt. The lukewarm milk and the eggs are diluted together with the butter and the grease. This is mixed with maizabrosa forming a homogenous doughy mass. Cheese is added. Corn cakes take shape and are cooked in water for 30 minutes.

MAIZABROSA BREADED FISH INGREDIENTS: 4 fish fillets (salt-water corvina) 1 egg 1 cup of maizabrosa Salt, pepper and lemmon juice Oil to fry PREPARATION: Fish fillets are seasoned with salt, pepper and lemmon juice. Egg is beaten and fish fillets are inmersed in the egg. Then in maizabrosa and fried in hot oil until golden fried on both sides. Served on lettuce leaves with onion sauce on top.

MAIZABROSA (SALT FOOD) PIES INGREDIENTS: 2 cups of Maizabrosa 2 cups of water 1/2 teaspoon of salt 1 cup of stuffing (ground or cooked meat, chicken or cheese) PREPARATION: Prepare the mass by mixing maizabrosa flour, water and salt. When the mass is ready, make 12 balls with which you will shape the pies. Place a piece of oil paper or open a samll plastic bag and put a little ball in the center. Fold the paper and, with a kneading roller, put the stuffing in the middle. Once again fold, helping yourself with the paper or plastic, and join the sides with the help of a fork. Twelve Pies will turn out. Serve fried or oven baked. Fried: Well - heated oil. Oven:350ยบ F.




2 cups of Maizabrosa 2 cups of water o meat broth 1 pound beef ground meat 1/4 pound of butter 1/4 pound of parmesan cheese 1 cup of cream milk 1 cup of white sauce 1 red pepper 1 cup of water or garlic broth. onion, salt and pepper

Maizabrosa is dissolved in two cups of water or meat broth, and must be kneaded and left alone. Fried in butter it is again refried with garlic, onions, pepper and salt before adding a chopped pepper. Once this is all re-fried water or broth is added (1 cup) and the meat is left to cook for 10 minutes. In a large, greased-up mould, a thin layer of the maizabrosa maass is layed out. Then a portion of the mixture with the meat is added to it and another layer of maizabrosa. Once it is covered with a mixture of the white sauce mixed with the cream milk. Grated parmesan cheese is added and it is subsequently put in the oven until done to a golden hue. Served hot.


INGREDIENTS: 1/2 cup of Maizabrosa 1 pound of ground meat 1/2 pound of oil 2 eggs Salt Ajinomoto English Salt PREPARATION: Ground meat is seasoned with salt, ajinomoto and english salt. Beaten eggs are added as well as maizabrosa. Meat is kneaded and little balls made up to fry in hot oil. SAUCE: Mustard, mayonnaise, tomato sauce and salt are added. If you want it spicy, add hot sauce.

MAIZABROSA CAKE INGREDIENTS: 2 cups of Maizabrosa 1 cup wheat flour 1 cup of butter 1 cup of sugar 1 1/4 cup of milk 4 eggs 2 spoonfuls of baking powder 1 vanilla essence spoonful PREPARATION: Beat the butter, adding the sugar little by little, and continue beating. Then add the eggs and vanilla essence. Flour and baking powder are sifted together and added to the first preparation. A mould is greased up, laden with flour and preparation is poured. This is oven baked at 300ยบ for approximately 40 minutes. It is decorated with a bath of meringue.



1 cup of Maizabrosa 1 1/4 cup of Lista wheat flour 3 teaspoonfuls of baking powder 2 teaspoonfuls of sugar 3/4 teaspoonfuls of sodium bicarbonate 1 teaspoon of salt 1 egg 1 1/2 cup of milk 4 spoonfuls of oil, butter or melted margarine.

Sift joined together: Maizabrosa, Lista wheat flour, sodium bicarbonate, sugar and salt. Add beaten egg, milk. oil and beat until you reach a soft mass. Pour on a plain, well greased mould. Bake at 425ยบ for minutes.

MAIZABROSA CURLS INGREDIENTS: 1 Maizabrosa cup 1 1/2 cup of water 1 smidge of salt Frying oil Blancmange. chocolate or sugar. PREPARATION: Mix Maizabrosa with water and salt; knead until you have a soft mass. Place mass on a recipient and pour on to the heated oil this mass shaped like curls. Fry to a golden hue. Serve with blancmange, chocolate or sugar.

MAIZABROSA DOUGHNUTS INGREDIENTS: 1 cup of Maizabrosa 1 1/2 cup of milk 4 eggs 1 smidge of salt PREPARATION: Boil the milk with the salt. Once it is boiling Maizabrosa is added and moved around rapidly. Cooked on a slow fire until it is no longer sticking to the bottom of the pan, and once cooled off, eggs are added and beaten one at a time. All this is fried in abundant boiling oil and pinched to be cooked on the inside, to a golden hue. The oil is drained. They served swathed in vegetable honey (panela) PREPARATION: 1 panela 2 cups of water Canela slivers All is boiled and sifted Then it simmers to optimum point

MAIZABROSA (COLADA) BEVERAGE INGREDIENTS: 1 liter of milk 1 cup of sugar 2 cinnamom strains 10 pepper spices 1 cup of Maizabrosa 2 cups of cold milk PREPARATION: Boil the milk with the cinnamom, the pepper spice and the sugar. Once it boils, two cups of milk are liquefied together with the Maizabrosa and this is gradually added while moving it rapidly for about 10 minutes. It is then sifted. left to cool and taken to the refrigerator. It is server very cold. Note: If preferred, it can also be served hot.

MAIZABROSA OMELETS INGREDIENTS: 3 cups of Maizabrosa 3 cups of lukewarm water 2 eggs 3 spoonfuls of butter 1/4 cheese 1 teaspoonful of baking powder, salt and sugar PREPARATION: Dissolve Maizabrosa flour in lukewarm water and add all ingredients. Knead and let lie in repose for 5 minutes. Kenad again and shape the omelets. Finally place in the oven for 20 minutes al 300ยบ C.

MAIZABROSA CAKES INGREDIENTS: 2 cups of Maizabrosa 2 cups of lukewarm water 1 egg yolk You take mass with ingredient and allow them to lie in repose STUFFING: 1 Cup of grated cheese 1/2 cup of chopped white onion Cakes are shaped and stuffed with mixture of cheese and onion in the typical manner. They are fried to a golden hue on both sides. They can be served alone or covered with either sugar or honey.

MAIZABROSA HAYACAS (STUFFED OMELETES) INGREDIENTS: 2 cups of Maizabrosa 6 cups of chicken broth 1 cup of sugar

PREPARATION: Chicken broth is heated up, sugar is added, Maizabrosa is added and a soft mass is formed. Then cooked for about 8 minutes, it is then set aside.

STUFFING: 2 Strained chicken breasts 2 hard boiled eggs Olives Raisins 6 Chopped white onion branches 6 chopped culiander spoonfuls 1/2 cup of ground peanut 1 shredded green pepper Hot chili in shreds

PREPARATION: Onion and culiander are fried in oil with achiote (vegetable) adding concentrated broth. Peanut is then added and cooked for several minutes (3 to 5). Plantain leaves are cut in squares, a large Maizabrosa tablespoon is placed, as well as tablespoon of refried food and is then decorated with other ingredientes. Hayacas (stuffed omeletes) are then closed and placed in a tamale holder for about for about 30 minutes.

MAIZABROSA FRIED SQUID INGREDIENTS: 1 pound of fresh squid 4 eggs 1/2 cup of milk 1/2 cup of Maizabrosa 2 spoonfuls of melted butter, salt, pepper and lemmon juice as frying oil. PREPARATION: Wash squid thoroughly, remove the head and all bodily contents. Skin covering is then removed, they are again washed and seasoned with salt, pepper and lemmon juice; and are left alone for an hour. Milk, eggs, Maizabrosa, butter and salt are liquefied. Squid are drained run through the mix and fried in abundant boiling oil. Served with lemmon slices and mayonnaise and ketchup sauce.

Recetario Maizabrosa  

Recipe Book

Recetario Maizabrosa  

Recipe Book