Sopa de Capirotadas (Sopa de capirotadas)
Overview
Sopa de capirotadas is a Honduran soup of fried corn and cheese dumplings. Masa harina, the corn flour used for tortillas, is kneaded with grated queso duro, a salty hard cheese, and sometimes egg, then shaped into small balls or flat cakes and fried until golden. The broth is made by frying onion, garlic, tomato and sweet pepper and simmering them in water or stock, coloured orange with achiote and thickened with a little masa dissolved in water. The capirotadas are added just before serving so they soften but keep their shape, and the soup is finished with chopped culantro or coriander.
History
Capirotadas are a classic of the Honduran table during Lent and above all in Semana Santa, Holy Week, when many families avoid meat. Families who could not afford fish made this cheap soup of corn and cheese instead, and it became one of the traditional dishes of the season. It is also popular in El Salvador, and today it is cooked all year round on cool, rainy days.
Main ingredients
Masa harina, hard cheese, tomato, onion, sweet pepper, achiote. The soup is built on light broth with cheese dumplings and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Tomato soups · Cheese soups · More soups from Honduras
Recipe
Method
- 1
Knead the masa harina with the cheese, egg and water and shape into small balls or cakes.
- 2
Fry the dumplings in hot oil until golden and set aside.
- 310 min
Fry the onion, garlic, pepper and tomatoes, then add the stock and achiote and simmer for 10 minutes.
- 4
Stir in the dissolved masa and simmer until slightly thick.
- 55 min
Add the dumplings for 5 minutes and serve with culantro.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
