Pandebonos y chocolate Abuelita

This Sunday I made a Colombian/Mexican desayuno. Here are the recipes in case you are interested. 

Makes about 20 large Pandebonos


12 oz. Mezcla Pandequeso (box in the image, you can get it at most Rancho Markets)

16 oz. de Queso molido (Queso Cotija works the best)

8 oz. de leche (milk)

1 huevo (egg)


A la mezcla de Pandequeso agréguele el queso molido y el huevo. Mientras amasa agrege la leche lentamente hasta formar una masa suave y firme. 

Pour out Pandequeso flour in a container, add grated cheese and egg. While kneading add milk slowly until you form a firm but soft dough. 

Arme las roscas del tamaño deseado, deje reposar por 15 minutos. 

Form into a doughnut shape and let rise for 15 minutes. 


Precalentar el horno a 450 grados fahrenheit, hornear los Pandebonos de 15 a 20 minutos hasta que se vean pecosos. 

Preheat oven to 450 degrees fahrenheit, bake the Pandebonos for 15 to 20 minutes until they are lightly browned. 

While you wait for the Pandebono to be ready, make the chocolate. 

Chocolate Abuelita

Makes about small 10 cups of chocolate

Warm 1/4 gallon of milk

In a blender add 1 cup of milk and 1 1/2 tablets of Nestle Abuelita Chocolate. Blend until chocolate is dissolved. 

Pour into warming milk and add a teaspoon of cinnamon.

Allow to come to a boil. 

Remove from heat and let cool a bit. 

Serve Pandebono and Chocolate together. 


Anonymous said…
Love it. Patricia
James Blanc said…
This comment has been removed by the author.
James Blanc said…
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