Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 1 cup of water
- 1 cup of milk
- 1/4 cup of sugar
- 1/4 cup of butter
- 1 teaspoon of salt
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 cup of vegetable oil
- 1/2 cup of tomato sauce
- 1/4 cup of diced onions
- 1/4 cup of diced green bell peppers
- 1/4 cup of diced red bell peppers
- 1 tablespoon of minced garlic
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Skillet
- Wooden spoon
- Slotted spoon
Step-by-step instructions:
1. In a medium saucepan, combine the water, milk, sugar, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally.
2. In a large mixing bowl, combine the cornmeal, flour, and baking powder. Mix well.
3. Pour the hot milk mixture over the cornmeal mixture and stir until well combined. Let the mixture cool for 10 minutes.
4. Using your hands, shape the mixture into small logs, about 3 inches long and 1 inch wide.
5. Heat the vegetable oil in a skillet over medium-high heat. Add the logs and cook until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove the sorullos from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In a separate skillet, sauté the onions, green bell peppers, and red bell peppers over medium heat until softened, about 5 minutes.
7. Add the minced garlic, dried oregano, and cumin to the skillet. Cook for an additional 1-2 minutes.
8. Add the tomato sauce to the skillet and stir until well combined. Season with salt and pepper to taste.
9. Serve the sorullos hot with the tomato sauce on the side for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the sorullos and medium heat for sautéing the vegetables.
Serving size:
This recipe makes about 12 sorullos, serving size is 2 sorullos per person.
Nutritional information:
Each serving (2 sorullos with sauce) contains approximately:
- Calories: 320
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 460mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 9g
- Protein: 5g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or masa harina.
- Milk can be substituted with almond milk or soy milk for a dairy-free version.
- Butter can be substituted with margarine or coconut oil for a vegan version.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add shredded cheese to the cornmeal mixture for a cheesy version.
- Add diced jalapeños or hot sauce to the tomato sauce for a spicy version.
- Serve with guacamole or sour cream on the side for dipping.
Tips and tricks:
- Make sure the milk mixture is hot before pouring it over the cornmeal mixture to ensure the sorullos hold their shape.
- Wet your hands with water before shaping the sorullos to prevent the mixture from sticking to your hands.
- Use a slotted spoon to remove the sorullos from the skillet to drain excess oil.
- Double the recipe to make more sorullos for a crowd.
Storage instructions:
Store leftover sorullos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sorullos on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the sorullos on a platter and serve the tomato sauce in a small bowl on the side for dipping.
Garnishes:
Garnish with chopped fresh cilantro or green onions for a pop of color.
Pairings:
Pair with a crisp salad or rice and beans for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Plantains
Troubleshooting advice:
- If the sorullos are falling apart in the skillet, the mixture may be too wet. Add more cornmeal to the mixture to thicken it up.
- If the sorullos are too dry, the mixture may be too thick. Add more milk or water to the mixture to loosen it up.
Food safety advice:
- Make sure to cook the sorullos to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Sorullos con salsa is a traditional Puerto Rican dish that is typically served as an appetizer or snack.
Flavor profiles:
The sorullos are slightly sweet and savory, while the tomato sauce is tangy and slightly spicy.
Serving suggestions:
Serve with a cold beer or a fruity sangria for a refreshing drink pairing.
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Region: Puerto Rican