A delicious dish that includes pieces of corn dough of different shapes and complements a wide range of recipes in Central America and El Salvador. A culinary delight with a traditional touch.
Salvador's Corundas Soup is a traditional recipe with indigenous roots, which gave rise to 'maize dough' in Central American gastronomy. This soup, which contains pieces of corn dough in various shapes, has accompanied a great variety of dishes over the years, becoming an emblematic dish with an unmatched traditional flavor.
I invite you to enjoy this exquisite recipe together! Ready to cook this delight at home?
Before you begin, we recommend as an alternative the delicious recipe from Sopa de carne de res on a friendly site.
Corundas Soup
Ingredients
5 cups of Corundas without leaves and cut into small squares
6 teaspoons of Unsalted butter
1 cup of Cream
2 cups of Slices of chili peppers, either 8 chilacas or 6 poblanos in strips
½ cup of Grated chihuahua cheese
Preparation
Step 1 : Grease a 25 x 25 cm casserole dish or baking dish with butter.
Step 2 : Preheat the oven to 180°C.
Step 3 : In a large skillet, melt a tablespoon of butter and add a quarter of the corunda cubes.
Step 4 : Occasionally flip until lightly browned.
Step 5 : Continue frying the corundas, adding more butter as needed.
Step 6 : Place half of the fried corundas on the bottom of the casserole dish.
Step 7 : Add fresh chili pepper strips, followed by half of the sauce, cream, cheese, and finally, the chili strips.
Step 8 : Bake for about 15 minutes, or until the mixture is bubbly.
Step 9 : It is important not to overcook them to prevent them from falling apart.
Step 10 : Serve freshly made.
If you liked this recipe, you’ll surely love the dishes at Cazuela de vacuno or Sopa de mondongo from our recipe collections.
