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Karla

Karla Espinoza

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Recipe

Chapatas Michoacanas

45 mins
Low
6
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The recipe for the Michoacan tapas is a typical michoacan tamale. Made with sugar and cinnamon dough so it is sweet and you can eat it at breakfast or at dinner.
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Ingredients

10 portions
  • 1 kilo flour
  • 1 kilo sugar
  • 800 milligrams corn dough
  • 500 milliliters Water
  • 2 tablespoons cinnamon
  • 2 tablespoons yeast

Preparation

To put 500 mg of flour with little water and the yeast, to beat until removing lumps to leave the mass a little watered down. Rest the dough until it sponges (if possible all night).
Add the remaining flour and other ingredients, beat until the two masses are well mixed, let stand for 3 more hours.
Put the dough in corn leaves, soaked and put in a steamer with a little water and cook at medium strength until the dough is cleared of the leaves.

TIPS

So that the dough does not stick to the wrap, wet your hands with water.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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