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Tamal Asado (Roasted Tamale)

• 3 cups Instamasa white corn flour
• 2 cups hot water
• 230 g grated semi-hard cheese (8 ounces)
• 1 cup cold water
• 1 cup sugar
• 1 / 2 tsp salt
• 1 tsp aniseed
• 3 cups boiling water
• 1 / 2 cup raisins
• 1 cup shredded dried coconut
• 1 / 4 cup vegetable oil
• 1 / 2 cup sour cream
• 1 tsp vanilla

Preheat oven to 350°F.
Place flour in a bowl.
Add the 2 cups of hot water and mix by hand to make the dough.
Stir in the finely grated cheese and a cup of cold water, mix well by hand until dough is soft.
Transfer to a medium saucepan and add sugar, salt, aniseed, raisins, coconut, oil and sour cream.
Mix with a wooden spoon and add the 3 cups of boiling water.
Bring to a boil, while stirring consistently until mixture thickness. Add vanilla.
Let it boil because otherwise it won’t get the correct consistency after cooling.
Pour mixture into a greased  13”x9”x2” pan.
Bake at 350 °F, about 30-40 minutes.
Let stand till completely cool, then cut into squares for serving.
Preparation time: 1 hour 30 minutes
Servings: 12.


1 lb. Corn flour,
2lb. Cheese,
1lb. Ground pork rinds


Place the corn flour, and add water to make the dough. Mix all ingredients and shape thick dough into a ball.
Then make a tortilla, fill the tortilla with cheese, ground pork rinds, or beans, then close the tortilla into a ball and reshape to be into the form of tortilla again. Put on grill and turn it continuously until cooked well.
Eaten with tomato sauce, and finely chopped cabbage cooked in vinegar.

Cornmeal pudding

2 1 / 2 cups Instamasa white corn flour
1 can of coconut cream
2 cups sugar
1 / 4 pound margarine
2 cans evaporated milk
3 cups water
1 tsp salt
1 teaspoon ground cinnamon
1 / 2 tsp lemon zest
2 eggs
1 box of raisins
1 / 2 tsp cloves
l liter of milk

Pudding recipe corn meal
1-Place cornmeal in a large saucepan and let it stand in water about 15 min.
2-Strain of water.

3- Add and mix in corn flour, water, evaporated milk, milk, coconut cream, margarine, sugar, cinnamon, cloves, sweet, salt and lemon zest.
4-Bring to a simmer, stirring gently until thickened.
5-Add eggs and raisins, and stir. Grease the pan with oil and pour dough and bake it for 40 min or until brown on top and bottom.

Cheese Tortillas

• 1 / 4 kg of Instamasa corn flour
• 1 / 4 kg of grated white cheese
• 1 tablespoon margarine
• Salt to taste

Place the corn flour, and add water to make the dough. To the dough add the white cheese. Add melted margarine, and salt to taste. Mix well. Shape dough into balls.  Place each ball into a wax paper, flat it with a bread roll. Remove wax paper. Place them one by one into a hot and slightly oiled flat pan, until brown on top and bottom.
Some people can shape the tortillas into their own hands, and make them of different sizes. Served with sour cream, and coffee are delicious.

Bread gluten free

500gr. cornstarch
200gr.of INSTAMASA
40 gr. of baker's yeast
15gr. of lard
Heat two cups of water, stir in yeast. Let it stand for 10 min.
In a bowl mix the corn flour, cornstarch and salt. Chop lard into small pieces.
Knead the dough and margarine by hand, making a hole in the center.
Pour into the hole the yeast and mix all ingredients.
Place dough on a floured surface and knead for 10 minutes.

Shaped it into balls and wrapped with wax paper. Let it stand for an hour so that it grows.

Pasta gluten free

250g. cornstarch
100gr corn flour
4 complete eggs and 1 white.
1 teaspoon olive oil
1 teaspoon
A little water

Place  corn flour, cornstarch and salt into a bowl. Add eggs and oil. Mix all ingredients and shape thick dough into a ball. Sprinkle a little corn flour on the surface and place the ball. Knead for 10 minutes till the dough is soft.
Wrapped in a wax paper, and place into the fridge for 10 minutes.
Roll dough into a rectangle. Fill with meat or cheese.

Pizza gluten free
400 gr. cornstarch
100gr. cornmeal
30gr. of baker's yeast
½ liters of water
½ teaspoon salt


Place yeast into a bowl and add warm water. Mix in corn flour, cornstarch and salt. Shape dough into a ball. Let it stand for 2 hours.
Roll the dough in to a circle and should be ready for filling.
Fill it with pepperoni, mushrooms, ham, meat, cheese, etc.

Bake in the oven at medium high for 20 minutes.

Biscuit gluten free
6 eggs
250 g sugar
75gr. cornstarch
50g. cornmeal
lemon zest

Turn on the oven and preheat to 350°F. Beat whites. Then add in the yolks and the lemon zest. Without stop beating  slowly add sugar. Once mixed add cornmeal and cornstarch. Keep beating until thickness. Pour into a bowl covered with wax paper. And bake for 20 minutes.