Once you try this Costa Rican bizcocho– Guanacaste-style- you’ll never stop craving it!
About Bizcocho Costa Rica
Before I tell you a bit about this bizcocho recipe, I wanted to give you a quick rundown on the word “bizcocho” because it has many definitions.
In Costa Rica, a bizcocho can be a cheese-covered empanada, like this recipe. But it can also be a small, hard corn cookie, also called rosquillas de queso.
The harder bizcocho/rosquilla is famous for coming from Palmares, a small town about 45 kilometers north of the San Jose Airport. There is a brand called Bizococho Palmareño that is the gold standard for bizcochos in Costa Rica.
In this post, however, I am sharing the softer, more empanada-like bizcocho– the Bizcocho Guanacasteco. The softer bizcocho is from the region of Guanacaste, which sits along the Pacific Ocean from the Nicaraguan border all the way down to about the tip of the Nicoya peninsula.
This bizcocho recipe is especially popular to make and eat during Holy Week, and is generally served with Costa Rican coffee.
Bizcocho Guanacasteco Recipe
Printable recipe below
Ingredients
For the dough
- 3 1/2 cups of yellow corn masa (such as Maseca)
- 2 cups queso-semiduro– (semi-hard) cheese (Hispanic style)
- 3/4 cup natilla/sour cream
- 1 stick butter, softened
- 1 teaspoon salt
- 1 1/4 cup buttermilk
For the filling
- 1 1/2 cups queso semi-duro (same as above)
- 2 teaspoons sour cream
- 1/2 cup ground tapa de dulce or piloncillo
- 1/2 teaspoon cinnamon
Kitchen Tools
- Large mixing bowl
- Tortilla or empanada press
- Plastic ziplock bags cut into 12” squares
- Baking sheet
- Parchment paper
Notes On Ingredients
- Queso semi-duro in the United States comes in 10-ounce packages. You will need about 3 packages for this recipe, or about 28 ounces.
- It is impossible to find tapa de dulce in the States, you will need to purchase piloncillo
- The traditional sour cream used in this recipe is Central American/Mexican crema
Instructions
Shred or grate the cheese and divide it into the 2 cups and the 1 1/2 cups. In a large mixing bowl or electric stand mixer, mix the Maseca with two cups of cheese, natilla salt and butter. Using your hands or the mixer on low to combine the ingredients.
Keeping the mixer on low, slowly pour the buttermilk in. If you are using your spatula or your hands, add the buttermilk in 1/4 cup portions until fully integrated. Your mixture should be the same texture as tortilla dough.
RELATED POST: Costa Rican Tortillas
Next, crush the tapa de dulce/piloncillo until the texture of fine sand. In a smaller bowl, combine the ingredients for the filling until well integrated.
Form balls about the size of a large strawberry with all of the masa, setting each ball aside.
Next, similar to the way you make an empanada (you can see step-by-step instructions for this process at the bottom half of this Empanada de Chiverre post), you will place one of the balls of masa on the cut plastic ziplock bag, and place this inside the tortilla press.
Place a plastic bag piece on top of the ball, and press down until flat.
Place a tablespoon of the filling in the center of the circle.
Fold the circle sides over each other until you create a half-moon shape.
Repeat this process with each of the balls until you are finished. Place each half-moon on parchment paper on a baking pan.
Heat oven to 350 Fahrenheit and bake for 25 minutes, or until golden brown on top.
Related post: Empanadas de Chiverre – Costa Rica
Substitutions
You can substitute brown sugar or white granulated sugar such as cane sugar for the crushed piloncillo.
You can substitute shredded mozzarella for the queso semi-duro.
You can use white masa instead of yellow. The bizcocho just won’t have the same color but the flavor will be the same.
Variations
Some people only use cheese to fill the bizcocho.
You can also not have a filling in the bizcocho and then put the queso, natilla and tapa de dulce mixture on top of the completed half moons.
You can have just cheese in the center as opposed to the filling mixture above.
Some people make this into a casserole.
All of these are traditional variations throughout the country.
RELATED POST: Costa Rican Dessert Recipes
Serving Suggestions
Serve with hot coffee. We also serve with hot tea, hot chocolate or agua dulce.
Printable Recipe
Costa Rican Bizcocho Guanacasteco
This bizcocho guanacasteco is similar to a corn flour empanada, but covered with cheese sour cream and baked to perfection.
Ingredients
- For the dough:
- 3 1/2 cups of yellow corn masa (such as Maseca
- 2 cups "queso-semiduro"- semi hard cheese (Hispanic style)
- 3/4 cup natilla
- 1 stick butter, softened
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- For the filling
- 1 1/2 cups queso semi duro (same as above)
- 2 teaspoons sour cream
- 1/2 cup ground tapa de dulce
- 1/2 teaspoon cinnamon
- Kitchen Tools
- Large mixing bowl
- Tortilla or empanada press
- Plastic ziplock bags cut into 12” squares
- Baking sheet
- Parchment paper
- Notes On Ingredients
- Queso semi duro in the United States comes in 10 ounce packages. You will need about 3 packages for this recipe, or about 28 ounces
- It is impossible to find tapa de dulce in the States, you will need to purchase piloncillo
- The traditional sour cream used in this recipe is Central American/Mexican crema
Instructions
- Shred or grate the cheese and divide it into the 2 cups and the 1 1/2 cups.
- In a large mixing bowl or electric stand mixer, mix the maseca with two cups of cheese, natilla salt and butter.
- Using your hands or the mixer on low to combine the ingredients.
- Keeping the mixer on low, slowly pour the buttermilk in.
- If you are using your spatula or your hands, add the buttermilk in 1/4 cup portions until fully integrated.
- Your mixture should be the same texture as tortilla dough.
- Crush the tapa de dulce/piloncillo until the texture of fine sand.
- Next, in a smaller bowl, combine ingredients for the filling until well integrated.
- Form balls about the size of a large strawberry with all of the masa, setting each ball aside.
- Next, similar to the way you make an empanada, you will place one of the balls of masa on the cut plastic ziplock bag, and place this inside the tortilla press.
- Place a plastic bag piece on top of the ball, and press down until flat.
- Place a tablespoon of the filling in the center of the circle.
- Fold the circle sides over each other until you create a half-moon shape.
- Repeat this process with each of the balls until you are finished.
- Place each half-moon on parchment paper on a baking pan.
- Heat oven to 350 Fahrenheit and bake for 25 minutes, or until golden brown on top.
