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Recipes with cuajada

3 recipes that use cuajada, with photos, step-by-step instructions and cook times. The quickest, Cuajada con melao, takes 20 minutes. It is most often cooked with butter, egg and sugar.

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Garullas

Sugamuxi province, around Sogamoso and Tibasosa in Boyacá, is garulla country: bakeries and home ovens turn out these rings and rolls of rich, buttery dough kneaded with fresh curd cheese. They are slightly sweet, dense and crumbly, with a golden top, and they keep well for a few days, which is why they travel in bags back to Bogotá after weekend trips. Have them with a hot black coffee or hot chocolate at onces time. Cuajada is curd set with rennet, usually animal; a vegetarian ricotta or curd works. Overworking the dough is the usual error and gives tough, chewy garullas; knead only until it comes together. Chef's tip: squeeze the cuajada in a cloth to remove as much whey as you can before you start; wet curd makes the dough sticky and the rings spread flat.

50 minColombianBaking
by KrazyBadal 0 views

Colombian almojábanas

Few Bogotá breakfasts beat a warm almojábana torn open next to a cup of hot chocolate. Bakeries across Cundinamarca and Boyacá, and especially roadside stops near Chía and Sopó, bake these pale, puffy rolls from fresh cuajada and fine corn meal, so they are springy, moist and salty-sweet inside with a thin, lightly browned crust. They are gluten free by nature. Cuajada is curd set with rennet, usually animal-derived; use vegetarian curd or ricotta drained very well. Too much corn meal is the mistake most people make: the almojábanas come out dry and heavy. The dough should feel soft and slightly tacky. Chef's tip: they are best within an hour of baking; reheat leftovers briefly in a hot oven, never the microwave, which makes them rubbery.

45 minColombianBakingGluten free
by KrazyBadal 0 views

Cuajada con melao

Simplicity is the charm of this Andean dessert: a slab of fresh, milky cuajada, barely salted, with a dark syrup of panela poured over it, still warm. Highland fondas between Bogotá and Boyacá serve it after a lunch of ajiaco or sancocho, and the contrast of cool, squeaky curd with molasses-deep, spiced syrup is the point. Cuajada is set with rennet, traditionally animal; buy a vegetarian curd or fresh ricotta-style cheese, or make cuajada at home with microbial rennet. Panela is unrefined cane sugar; dark muscovado is the closest swap. The mistake is boiling the syrup too long: it turns to toffee as soon as it meets the cold cheese. Take it off when it coats a spoon thinly. Chef's tip: a strip of lime zest in the syrup cuts the sweetness beautifully.

20 minColombianDessertsGluten free
by KrazyBadal 0 views

Goes well with cuajada