- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Sorullitos de Maiz (Cornmeal Sticks)

Tuesday, January 21, 2014

Sorullitos de Maiz (Cornmeal Sticks)

I grew up eating Sorullitos de Maiz (Cornmeal Sticks) for breakfast with coffee.  As a Puerto Rican, drinking coffee as a kid is part of our culture.  Even as an adult the only way I eat these is with a big cup.  My mom's sorullitos were the best.  Her recipe is totally different than this one.  Her recipe has milk and vanilla in the ingredients and we also add cheese in the inside, as you bite the cheese oozes out.  I will make that recipe another day.

I decided to make this particular recipe because I didn't have milk to make my mom's recipe and this recipe was really easy.  Since they turned out so good, I decided to share the recipe with you. These are perfectly fried, nice and golden brown. Crispy on the outside and soft in the inside. 

This recipe does not have cheese in the inside.  But you can certainly add some.  Cut a few pieces of your favorite cheese and when rolling the mixture into sorullitos make an indentation and place a piece inside. I like to use Velveeta because it melts really quick.  Make sure that you cover it so that the cheese does not come out while frying.


1 cup fine cornmeal
1 1/2 cup water
3 tbsp sugar or to taste
pinch of salt
oil for frying

In a pot on medium heat add the water, sugar and salt.  When it boils add the cornmeal and continue to mix with a spoon (wood) until it forms a ball.  Remove from heat.  Let cool down a little bit.  Then form the sorullitos.  Add about 2 tbsp or so of the mixture into the palm of your hand, make a ball then roll to make the sorullito shape.  Add enough oil to a frying pan and fry on medium heat.  Fry until golden brown. 

1 comment:

  1. I also grew up eating these with coffee. I have not had them in a while, time to make them. Thank you