Crunchy baked rings made from corn masa, aged cheese, and butter, a beloved snack from the Somoto and Estelí regions.
Instructions
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1
Combine corn masa, grated cheese, salt, and baking powder in a large bowl.
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2
Add softened butter, eggs, and sour cream. Knead until a smooth, pliable dough forms.
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3
Roll small portions into ropes and form into ring shapes, pinching the ends together.
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4
Place on lined baking sheets. Bake at 180C for 20-25 minutes until golden and crunchy.
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5
Let cool on a wire rack. Rosquillas become crunchier as they cool and can be stored for weeks.
Did You Know?
The city of Somoto in northern Nicaragua is the rosquilla capital, with dozens of family bakeries producing thousands daily for sale across the country.
The Story Behind Rosquillas
Rosquillas are Nicaragua's most beloved baked snack, crunchy corn and cheese rings that have been produced in the northern highlands for centuries. The cities of Somoto and Estelí are the heartland of rosquilla production, where family bakeries pass down recipes through generations. Made from corn masa, aged cheese, and butter, these rings are baked until golden and develop a satisfying crunch that pairs perfectly with coffee or tiste. Rosquillas represent the artisanal baking traditions of Nicaragua's northern highlands and are an essential part of the country's snacking culture.
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