Sunday, December 20, 2009


A reader asked me for the recipe of Champurradas a 'cookie' I've grown up with but haven't had the curiosity to find out how it was done and in some ways I wish I hadn´t found out!

Champurradas are under the category of what we call 'Pan de Manteca'. For breakfast a snack people say let's get pan de manteca and under that category fall various types of bread, cortadas, batidos, conchas, conchitas, batidas, besos, etc, and hojaldras, champurradas, etc, the latter group being 'pan de manteca tostado' (toasted). I knew that basically all are done with the same dough variating mainly on the shape, topping and time in the oven. The name Pan de Manteca should have hinted that the main ingredient is manteca (lard, shortening)....


5 ounces of shortening
5 ounces of sugar
A handful of soft flour (not the normal gold medal kind)
Sesame seeds
Mix the first three ingredients, make a ball and flatten the ball to the size and thickness you want the champurrada to be. Sprinkle with sesame seed.

Bake for 25 minutes at 350F

After knowing how the are made I figured I need to stay away from them as much as possible, but when I do have them I will have them either with frijoles volteados on top or dunken in coffee! (although the etiquette says you can only dunk them when you are at home with no guests).

PS. The recipe was give by Daniel a former boy now a teacher at Miguel Magone where, among many good things they do, they run a bakery.


Susan said...

Thank you for your posts! We actually went to our local Kansas City Panaderia Guatemaleca today and had to get some authentic pan. We LOVE it. My daughter loves the galletas. I am really enjoying all of your posts and pictues. It is making me homesick to want to go back to Guatemala.

Guatemalan Genes said...

KC! Snif, we used to live in Baldiwin City, KS.

La Vivi said...

I love champurradas con frijoles volteados...Mmmmmm! Good memories.
There's a bakery that distributes "pan dulce" or "pan de manteca" in the City of Norwalk, I don't know who makes it but is prety good. I buy it at Big saver markets (very common in Southern California)

~Emily said...

Thank you soooo much for the recipe. I miss the pan from Guatemala. I am desperate for a recipe for besos!!! Do you have one? I have searched the internet far and wide to no avail. Thanks so much! ~Emily Wolfe

Welcome to Mrs. Eastland's Blog said...

This was not a thorough receipe. It was a lard ball