A dish that captivates you for its exquisite and representative flavor of Chiapas cuisine. Enjoy this delicious soup prepared with corn balls with cheese.
Preparation time: 1 hour.
Ingredients
- 500 kg. Tender corn
- 2 bunches Chipilín
- 100 gr. Onion
- 150 gr. Tomato
- 2 lt. Water
- Salt
For the balls:
- 500 gr. Nixtamalized corn dough
- 400 gr. Fresh cheese
- 100 gr. Lard
Preparation
- Remove the kernels from the corn and remove the chipilín leaves, wash and drain.
- Finely chop the onions and tomatoes
- For the balls: place the corn dough in a container, add salt and 1/3 of the chipilin leaves, then Mix and form balls of approximately 20 gr. filling them with cheese.
- Fry the onions and tomatoes, then add water and the corn kernels and let it boil.
- When the corn is cooked, add the remaining part of the chipilín leaves and the dough balls to the broth, then check for seasoning and bring to a boil point.
Tips:
If you want a thicker soup, it is recommended to blend half the soup with a little dough before adding the balls.
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