In Honduran cuisine, the soup of capirotes is a traditional dish that has been passed down through the years. This soup, easy to prepare and nutritious, is especially popular during the winter season.
Ideal for people who do not consume meat or for those who want to enjoy something delicious on a budget.
Although there are many variations of recipes, they all share the characteristic of being filling and tasty.
A bit of history
It is believed that the original recipe was created in rural areas of Honduras, where farmers used ingredients they had on hand to prepare simple and flavorful meals.
This is a soup made with dough and ball cheese, with origins dating back to the Spanish colonial era.
During Lent, Catholics who couldn’t afford fish prepared this soup as an alternative.
The typical Honduran version includes grated fresh local cheese and ground corn dough, which is shaped into small round cakes.
Preparation tips
If you want to add a different touch to the recipe, you can include some vegetables like carrots, onions, and celery.
You can also try different types of cheese to vary the flavor.
Soup of Capirotes
Ingredients
1 cup of Corn flour
2 cups of Water
1 cup of Grated fresh cheese
1 cup of Mozzarella cheese
Vegetable oil
2 Eggs
1 liter of Beef or vegetable broth
¼ teaspoon of Achiote powder
Fine coriander
1 pinch of Salt
1 pinch of Pepper
Preparation (simple version)
Preparation
Step 1 : In a bowl, combine corn flour, grated cheese, mozzarella cheese, eggs, achiote, salt, and pepper.
Step 2 : Gradually add water while kneading the mixture until it reaches a suitable consistency to form small tortillas or donuts.
Step 3 : In a pot, bring the beef or vegetable broth to a boil.
Step 4 : Add some unprepared corn flour to thicken the broth.
Step 5 : Fry the capirotada cakes in oil until golden, then add them to the broth.
Step 6 : Wait 5 minutes and add the coriander before serving.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
