A delicious dish that includes pieces of corn dough of various shapes and complements a wide range of recipes in Central America and El Salvador. A culinary delight with a traditional touch.
The Salvadoran Corundas Soup is a traditional recipe with indigenous roots, which gave rise to "corn dough" in Central American cuisine. This soup, containing pieces of corn dough in various shapes, has long been a companion to a variety of dishes, becoming an iconic dish with an unmatched traditional flavor.
¡I invite you to enjoy this exquisite recipe together! Are you ready to cook this delight at home?
Soup of Corundas
Ingredients
5 cups of Corundas without husks, cut into cubes
6 teaspoons of Unsalted butter
1 cup of Cream
2 cups of Slices of chili peppers, either 8 chilacas or 6 poblanos
½ cup of Grated Chihuahua cheese
Preparation
Step 1 : Grease a 25 x 25 cm pot or dish with butter.
Step 2 : Preheat the oven to 180°C.
Step 3 : In a large skillet, melt one tablespoon of butter and add a quarter of the corunda cubes.
Step 4 : Turn occasionally until lightly golden.
Step 5 : Continue frying the corundas, adding more butter as needed.
Step 6 : Place half of the fried corundas at the bottom of the dish.
Step 7 : Add fresh chili slices, followed by half of the sauce, cream, cheese, and finally, the chili strips.
Step 8 : Bake for approximately 15 minutes or until the mixture is bubbling.
Step 9 : It is important not to overcook to prevent them from falling apart.
Step 10 : Serve freshly made.
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