Costa Rican Chorreadas Recipe
Chorreadas is a dish deeply rooted in Costa Rica’s indigenous traditions, utilizing corn, a staple crop, and the cooking method of frying on a flat pan over an open flame. Because of this, it is commonly associated with rural areas as well as fairs and festivals, where it is often sold at food stalls.Corn has been cultivated in Central America for nearly 8,000 years, serving as a vital crop not just in Costa Rica, but throughout the region. This long history has led to a variety of similar corn-based dishes shared across the countries of Central America.However, Chorreadas stands out as a distinctly Costa Rican dish, originating from the farming communities of the Guanacaste peninsula, a region renowned worldwide for its residents' health and longevity. Chorreadas are corn-based pancakes made from ground corn or corn flour, milk, and eggs, typically served with sweet or savory toppings.
Ingredients
- Yellow corn – 2 cups (4-5 ears)
- White sugar (for sweet version, optional) – ½ cup
- Whole milk – ⅓ cup
- Flour – ¼ cup
- Vegetable oil – 2 tbsp
For savory flavor (optional):
- Oregano – 1 tbsp
- Garlic, minced – 1 clove
Instructions
- Prepare your corn, either by slicing the corn from the cob or draining the canned whole kernel corn.
- Using a food processor, blend together the corn, flour, milk, and sugar/ garlic and oregano (depending on if you are making the savory or sweet version)
- While blending the ingredients, heat a skillet on medium-high heat. Coat the skillet with vegetable oil.
- Using a tablespoon of batter at a time, pour the batter into the pan into a flat, round pancake. Fry both sides.
- For the sweet chorreadas, you can add syrups or honeys as toppings. If you made the savory version, top with cheese and a dollop of sour cream. Serve and enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 19gProtein: 2gFat: 3gCholesterol: 1mgSodium: 4mgFiber: 1gSugar: 12g
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