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Recipe Name: Almojabanas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Rice flour
1 Cup(s) Fine corn flour
2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Salt
3/4 Cup(s) Milk
4 Eggs
1/2 Pound(s) Fresh white cheese, crumbled
or shed-
shredded You could
use farmer's
pressed ricotta or
Monterey Jack.
1/4 Cup(s) Fresh coriander, chopped
1/2 Onion
The juice of one lemon
1 Clove garlic, minced up to
1/2 Tomato, diced
Extra-virgin olive oil
1 Ripe avocado, peeled and
Salt and pepper to taste
Mix the flours with the salt and baking powder. Add the eggs and the
milk, blend well. Add the cheese and coriander and let is rest for 15
minutes. Saute' in a nonstick pan with very little olive oil as
blinis. Avocado Sauce for the Almojabanas: Mix onion, garlic, tomato,
avocado, and coriander, being careful not to mash the avocado. Add the
extra-virgin olive oil, lemon, and salt and pepper to taste. Serve on
top of the warm almojabanas. Recipe from Giovanna Huyke (copyright
1993 by Giovanna Huyke.) Converted by MC_Buster. Recipe by: Good
Morning America Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3025
Calories From Fat: 1087
Total Fat: 125.5g
Cholesterol: 899.5mg
Sodium: 7234.9mg
Potassium: 7156.1mg
Carbohydrates: 397.1g
Fiber: 93.5g
Sugar: 44.3g
Protein: 134.2g

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