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Ingredients
- 4 cups 4 cups Water
- 1 large 1 large onion, sliced
- 2 2 green peppers, sliced
- 2 2 red tomatoes, sliced
- 3 cloves 3 cloves garlic, smashed
- 1 bunch 1 bunch mint
- 4 c 4 c whole milk
- 2 1/2 c 2 1/2 c Maseca Corn Masa
- Pinch Pinch of salt
- 3 c 3 c queso fresco or farmer’s cheese, grated
- 1 1/2 T 1 1/2 T achiote paste
- 1 T 1 T olive oil
- 1 c 1 c vegetable oil
Details
Servings 6
Adapted from crsricebowl.org
Preparation
Step 1
In a large pot, boil 4 cups water. Add onion, pepper, tomatoes, garlic and mint. Simmer until cooked. Meanwhile, combine Maseca and 2 cups water in a mixing bowl. Knead to form a dough. Mix 1 T olive oil into achiote paste. Mix cheese, salt, and achiote paste into the dough. Take 1 cup of dough and place in separate bowl; stir in ½ cup water. Set aside the rest of the dough to make fritters. In a separate pot, bring milk to a boil. Remove mint and discard half of the vegetables from the first pot. Then, add the dough-and-water mixture and boiled milk to the pot, and salt to taste. Stir and turn off heat.
To make the fritters, form the remaining dough into palm-sized circles. Fry in oil until crispy and brown. Garnish the soup with mint, and serve with rice and fritters.
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