Chipa Mestizo

Directions

1. 1
   Preheat oven to 500°F.
2. 2
   In a large bowl, mix the cornmeal and tapioca.
3. 3
   Add the eggs, the lard, and the grated cheese. Mix until fairly uniform, with no large lumps.
4. 4
   Dissolve the salt into the milk and add it to the meal mixture along with the anise.
5. 5
   Knead until smooth and anise is evenly distributed. It should have the consistency of soft clay.
6. 6
   Shape into small flattened balls for chipitas, or larger rings or ovals.
7. 7
   Bake for 15-20 minutes on an ungreased baking sheet until they are golden brown with a crisp exterior. (The inside will still be doughy with melted cheese.).