Criollo Cornmeal: The True Flavor of Cuban Peasant Cuisine
A humble and traditional dish, perfect for a family lunch. Criollo cornmeal is a simple preparation but full of history and flavor. With few ingredients and lots of soul, this recipe goes to the root of the most authentic Cuban cuisine.
🌽 Ingredients:
- 1 cup of dry cornmeal
- 5 cups of water
- 1 teaspoon of salt
- 2 tablespoons of lard (preferably made from pork scraps)
👨🍳 Preparation Steps
1. Hydrate the cornmeal
Place the dry cornmeal in a large container with plenty of water and let it rest for about 30 minutes. This will help soften it and remove any impurities.
2. Prepare the base liquid
In a large, deep pot, boil the 5 cups of water together with the salt and lard. Make sure the lard is fully melted before continuing.
3. Cook the mixture
Once the water reaches a boil, drain the water from the cornmeal and slowly pour it into the pot. Lower the heat slightly and begin stirring immediately, constantly, to prevent lumps or sticking to the bottom.
4. Final cooking
When the mixture has absorbed all the water and has a thick texture, reduce the heat to low, cover the pot, and let it cook for 10 minutes. Stir once more, and if it hasn’t reached the desired consistency, cook a few more minutes.
ℹ️ Recipe Information
- Servings: 4 plates
- Total time: 5 min preparation + 45 min cooking
- Category: Creams & Purees
- Cuisine: Cuban
💡 Useful Tips
- Serve hot and add, to your taste, fried pork scraps, a touch of sugar, or even warm fresh milk for a more traditional version. It is ideal as a side for creole picadillo, fried pork dough, or even fried eggs.
📌 Suggested Tags
cornmeal, peasant recipes, Cuban cuisine, traditional dishes, creole food
📣 Share Your Experience!
Did you enjoy this classic recipe? Leave your opinion in the comments and tell us how you prepare it at home. We love learning about your customs and family versions!
For the Spanish version, visit: Harina de Maíz Criollo: Entrañable Recuerdo del Fogón Campesino Cubano .
0 Comentarios