🇳🇮 Nicaraguan Cuisine

Rosquillas

Corn and Cheese Rings

Prep Time 45 min

Servings 20

Difficulty Medium

Calories 126 kcal

Crunchy baked rings made from corn masa, aged cheese, and butter, a beloved snack from the Somoto and Estelí regions.

Ingredients

3 cups corn masa (maseca)
200g aged dry cheese, finely grated
100g butter, softened
2 eggs
1/4 cup sour cream
1 tsp salt
1/2 tsp baking powder

Instructions

1 Combine corn masa, grated cheese, salt, and baking powder in a large bowl.
2 Add softened butter, eggs, and sour cream. Knead until a smooth, pliable dough forms.
3 Roll small portions into ropes and form into ring shapes, pinching the ends together.
4 Place on lined baking sheets. Bake at 180C for 20-25 minutes until golden and crunchy.
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.