Sopa de Chorotes (Lima Bean Soup)
Recipe category
Country
Region
Source
Cocinera: doña Alejandrina “Lelé” Becerra
Number of servings
8
Difficulty
Medium
Ingredients
1000
gr corn flour
1000
gr beef
1000
gr pork
1
piece(s) large chicken
5
piece(s) hard-boiled eggs
1000
gr papa sabanera in slices
5
piece(s) finely chopped red onions
3
piece(s) scallion stalks
250
gr butter
pinch salt and cumin to taste
Directions
- Cook the meats and papa sabanera in sufficient water with scallion and seasonings to taste.
- When they are perfectly cooked, remove the pork and beef from the pot to grind them finely. The chicken is cut up and set aside. Reserve the broth.
- Remove the fat from the broth and take a little liquid to moisten the corn flour and prepare the dough.
- The mixture should be kneaded until it has a smooth consistency, at a moisture level that allows handling; that is, neither too wet nor too dry.
- Meanwhile make a stew to fill each of the chorotes: sauté the red onion in butter and add the ground meats and grated hard-boiled eggs. Mix all these ingredients very well, adjust the salt and cumin.
- Once the dough and filling are ready, proceed to assemble the chorotes: so they all come out the same, take a ball of dough, squeeze it in your hand and remove the excess. Then make a small arepa and put 1 tablespoon of filling in the center.
- With both hands, and with the help of your index fingers, begin to shape the dough so that the filling is in the round part of the chorote, and with the rest of the dough make the mouth of it.