Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 2 cups of water
- 1 cup of milk
- 1/2 cup of butter
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 2 cups of shredded cooked chicken
- 1/2 cup of tomato sauce
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped onion
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Large skillet
- Slotted spoon
- Paper towels
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. In a medium saucepan, bring water and milk to a boil. Add butter, salt, black pepper, garlic powder, and onion powder. Stir until the butter is melted.
2. In a large mixing bowl, combine cornmeal and Parmesan cheese. Gradually pour the hot liquid mixture into the cornmeal mixture, stirring constantly until a smooth dough forms.
3. Let the dough cool for a few minutes, then knead it with your hands until it becomes pliable.
4. Divide the dough into 12 equal portions and roll each portion into a cylinder shape.
5. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add chicken, tomato sauce, cilantro, onion, red and green bell peppers, cumin, chili powder, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken is heated through and the vegetables are tender.
6. Flatten each cylinder of dough and place a spoonful of the chicken mixture in the center. Fold the dough over the filling and shape it into a cylinder again, sealing the edges.
7. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Fry the sorullos in batches for 3-4 minutes or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 10g
Cholesterol: 85mg
Sodium: 820mg
Total carbohydrates: 42g
Dietary fiber: 4g
Sugar: 3g
Protein: 23g
Substitutions for ingredients:
- You can use chicken broth instead of water and milk for a richer flavor.
- You can use any type of cooked meat or vegetables for the filling.
- You can use any type of cheese instead of Parmesan cheese.
Variations:
- You can make sweet sorullos by adding sugar and cinnamon to the dough and filling them with cream cheese or fruit preserves.
- You can make mini sorullos by dividing the dough into smaller portions and using less filling.
Tips and tricks:
- Make sure the filling is not too wet, or it will make the dough soggy.
- Use a slotted spoon to remove excess oil from the sorullos.
- Serve the sorullos immediately after frying for the best texture.
Storage instructions:
You can store leftover sorullos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat sorullos, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the sorullos on a platter and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Sorullos con Pollo goes well with a side of rice and beans or a simple salad.
Suggested side dishes:
- Arroz con Gandules (Puerto Rican rice and pigeon peas)
- Ensalada de Aguacate y Tomate (Avocado and tomato salad)
Troubleshooting advice:
- If the dough is too dry, add a little more water or milk until it becomes pliable.
- If the sorullos break apart during frying, make sure the edges are sealed properly before frying.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the filling.
- Use a thermometer to check the oil temperature to prevent burns or fires.
Food history:
Sorullos con Pollo is a traditional Puerto Rican dish that combines the flavors of cornmeal, chicken, and spices.
Flavor profiles:
Sorullos con Pollo is savory, slightly spicy, and cheesy.
Serving suggestions:
Serve Sorullos con Pollo as an appetizer or a main dish with your favorite dipping sauce.
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Region: Puerto Rican