| Region | Central and South America |
|---|---|
| Country | コスタリカ |
| Foods | sweet corn wheat flour milk |
| Type | breakfast light meal |
Costa Rican chorida is essentially a Costa Rican corn pancake. They can be sweet or savory, and are made from freshly milled corn. The ingredients are similar to corn tortillas, but the texture is quite different because of the fresh corn and milk used.
This traditional pancake (different from Costa Rica’s arepa) is one of the oldest foods in Costa Rica, an indigenous recipe that has been passed down for generations. It originated in Costa Rica’s Blue Zone, the Guanacaste Peninsula. The Guanacaste Peninsula is known as one of the eight healthiest and longest-lived regions in the world.
Ingredients (For 4 servings)
| Ingredients | Amount |
|---|---|
| Fresh corn, removed from canned or boiled corn cobs | 2 cups |
| Milk | 1/3 cup |
| Sugar (for sweet dough) | 1/2 cup |
| Salt (for salty dough) | 1 teaspoon |
| flour (for sweet dough) | 1/4 cup |
| cooking oil | 2 to 3 tablespoons |
Instructions
- Remove corn from can and drain. If using fresh corn, remove kernels with a sharp knife after boiling in salted water.
- Combine corn, flour, milk, and salt (or sugar) in a blender until smooth. For a sweet dough, use sugar instead of salt.
- Heat a frying pan over medium heat and add oil (or butter).
- Pour in the batter. It should be shaped like a round tortilla. Therefore, pour just enough to coat the pan evenly.
- Reduce the heat to low, let the batter cook through, and remove.
*Simply substitute the broth from low-sodium canned beans. However, if you have the time to soak and cook the dried beans, the flavor and texture will pay off big time!
**Salsa Lizano is a must for this dish. Salsa Lizano can be ordered at Latin markets or online.
- Reference page (external link)
- Costa Rican Chorreadas Recipe / Pura Vida Moms external link