Marcela gave me a bag of achira flour and the recipe for the Huilenese specialty. I don’t have a food mill, so I made plans to have one of my students borrow one from her grandmother.  After our ESL class, I got a bit of a Spanish class baking the achiras with my student and their maid/cook.  I think we might have made them too big, because they weren’t completely crisp.

So, if you decide to make them, think about two things: size and… amount of liquid. If your cheese is dry, add liquid (milk or butter). If it is wet, let it drain a while in a sieve before mixing it with the achira flour.


1 libra de achira
1 1/2 de cuajada
pedazo pequeno de margarina

Proceso = se mezcla la harina y la cuajada.
Despues se muele, se amasa y se hacen las achiras.

Horno 350*C
Tiempo 8 a 10 minutos hasta que coja color y despues se
sacan, pero se vuelven a meter al horno para que tosten.

Categories: Colombian, Food and drink, Uncategorized | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: