Cornstarch

· Flour 0000

· Sugar

· Butter.

· Eggs.

· Baking poder.

· Vanilla.

· Dulce de leche

· Grated coconut

1. In a bowl, put the butter (at room temperature), the sugar and a few drops of vanilla essence. mix everything until well incorporated. Once we have a kind of ointment, we are going to add the two egg yolks and we are going to beat again. then add the flour and cornstarch. Also, add a pinch of baking powder.

2. Now, mix by hand until the dry ingredients are well incorporated with the wet ones and then we will continue the counter until we have a well homogeneous dough. Let our dough rest for approximately 15 minutes. After this time, we will move on to stretching the dough. 

3. For that we are going to use The capos technique consists of the following: We are going to stretch a good amount of plastic wrap on the counter. On top, we put our bun and then another good amount of plastic wrap on top. Thus, between these two sheets, we are going to proceed to crush and stretch our dough. First with your hands and then with the rolling pin until it is quite thin.

4. We remove the upper part of the film and with a round cutter we proceed to assemble our caps and as we do it, we place them in an oven container.

5. Take the dough to the refrigerator for a few minutes.

6. After this time, we take them to the oven 180º for approximately 10 minutes. Once they are cold, we make our cornstarch alfajores by placing confectioner's dulce de leche on a cap and placing another on top. If you wish, you can add the grated coconut around it.
Abril de Luis

- 1 Chorizo

- Bread

- Optional: Sauces or seasoning

PREPARATION:

First you have to cook the chorizo. Then you have to cut the bread and put the chorizo in. Finnaly, if you want to put some sauce or seasoning, you put it on top of the chorizo…

AND YOU HAVE YOUR CHORIPAN READY!!!