sábado, 11 de febrero de 2012

Posted by Hernan Vallejo | File under : , ,
Ingredients:

     12 cups corn-ripe
     4 tbsp lard
     4 tbsp butter
     2 tsp. baking powder
     1/2 pound of shredded
     eggs
     salt
     Corn leaves

Preparation:
Blend the cholos and ciernalos. In a skillet with butter and place the corn butter, cheese, baking powder, stir.
Add salt, egg yolks and stir. Beat egg whites until stiff and fold into the preparation without beating. On each page put the preparation and wrap them, cook steamed for an hour. Serve hot.

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