Surullitos de Maiz

Surullitos de Maiz Recipe from Puerto Rico with Cornmeal and Cheddar

Region / culture: Puerto Rico | Servings: 10

Introduction

Surullitos de Maiz, also known as corn sticks, are a popular and delicious snack in Puerto Rico. These crispy and cheesy cornmeal sticks are perfect for any occasion, whether it's a casual get-together or a special celebration.

History

Surullitos de Maiz have been a staple in Puerto Rican cuisine for generations. The recipe is believed to have originated from the Taino people, the indigenous inhabitants of the Caribbean islands. Over time, the recipe has evolved and been passed down through families, becoming a beloved dish in Puerto Rican culture.

Ingredients

2 cups of cold water
1 tsp of salt
1.5 cups of yellow cornmeal
1 cup of mild cheddar or edam cheese
oil or shortening for frying

How to prepare

Pour water and salt into a saucepan and bring to a boil.
Reduce heat and slowly add cornmeal, stirring continuously to prevent lumps from forming.
Continue cooking over low heat until the mixture easily separates from the bottom and sides of the saucepan.
Remove from heat and add the cheese, mixing well until blended.
Take enough mixture to fill a teaspoon and shape it into a ball using your palm.
Place the balls on a clean, flat surface and roll them into small cylinders with a diameter of approximately 0.5 inches.
Repeat this process until all the mixture is used.
Arrange the cornmeal sticks on a flat plate or tray, separating each layer with wax paper, and let them rest in the refrigerator for at least 30 minutes.
Heat oil or shortening in a deep fryer or caldero to about 375°F (191°C).
Fry the cornmeal sticks until they turn golden brown, then drain them on a paper towel before serving.

Variations

Add chopped jalapenos or bell peppers for a spicy kick.
Use different types of cheese, such as cheddar or pepper jack, for a unique flavor.

Cooking Tips & Tricks

Make sure to continuously stir the cornmeal mixture to prevent lumps from forming.

- Let the cornmeal sticks rest in the refrigerator before frying to help them hold their shape.

- Fry the cornmeal sticks in batches to ensure they cook evenly and don't overcrowd the pan.

Serving Suggestions

Serve Surullitos de Maiz as an appetizer or snack with a side of salsa or dipping sauce.

Cooking Techniques

Use a deep fryer or caldero to fry the cornmeal sticks for a crispy texture.

- Roll the cornmeal mixture into small cylinders to create the traditional shape of Surullitos de Maiz.

Ingredient Substitutions

Use vegetable oil instead of shortening for frying.

- Substitute cornmeal with masa harina for a different texture.

Make Ahead Tips

Prepare the cornmeal mixture ahead of time and refrigerate until ready to fry.

Presentation Ideas

Arrange the fried Surullitos de Maiz on a platter and garnish with fresh herbs or a sprinkle of cheese.

Pairing Recommendations

Serve Surullitos de Maiz with a side of guacamole or pico de gallo for a delicious combination of flavors.

Storage and Reheating Instructions

Store leftover Surullitos de Maiz in an airtight container in the refrigerator. Reheat in the oven or toaster oven for a crispy texture.

Nutrition Information

Calories per serving

Each serving of Surullitos de Maiz contains approximately 180 calories.

Carbohydrates

Each serving of Surullitos de Maiz contains approximately 20 grams of carbohydrates.

Fats

Each serving of Surullitos de Maiz contains approximately 8 grams of fats.

Proteins

Each serving of Surullitos de Maiz contains approximately 5 grams of proteins.

Vitamins and minerals

Surullitos de Maiz are a good source of calcium and vitamin A.

Alergens

Surullitos de Maiz contain dairy (cheese) and corn, which may be allergens for some individuals.

Summary

Surullitos de Maiz are a tasty snack that provides a good balance of carbohydrates, fats, and proteins. They also offer essential vitamins and minerals, making them a satisfying treat.

Summary

Surullitos de Maiz are a delightful and flavorful snack that is easy to make and perfect for sharing with family and friends. Enjoy these crispy cornmeal sticks as a tasty treat that celebrates the rich culinary heritage of Puerto Rico.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had decided to visit my friend Maria, who was known for her delicious homemade dishes. As soon as I walked into her kitchen, I was greeted by the mouthwatering aroma of freshly cooked corn.

Maria was busy at work, shaping small cylinders out of a golden mixture. Intrigued, I asked her what she was making, and she replied with a smile, "Surullitos de Maiz, my dear. A traditional Puerto Rican snack made from cornmeal and deep-fried to perfection."

I watched as Maria expertly fried the surullitos to a crispy golden brown, and my mouth watered in anticipation. She handed me one to try, and as soon as I took a bite, I was hooked. The combination of the crunchy exterior and the soft, flavorful interior was unlike anything I had ever tasted before.

I begged Maria to teach me how to make surullitos, and she graciously agreed. She walked me through each step, from mixing the cornmeal with water and salt to shaping the mixture into long, thin cylinders. As I carefully dropped them into the hot oil, I could feel my excitement growing.

After a few minutes of frying, the surullitos were ready. I eagerly took a bite, and the taste transported me back to my childhood in Puerto Rico. The flavors of corn and salt danced on my tongue, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made surullitos countless times, perfecting the recipe with each attempt. I have added my own twist to it, incorporating fresh herbs and spices to elevate the flavors even further. But no matter how many times I make them, the memory of that day in Maria's kitchen will always hold a special place in my heart.

I have shared this recipe with friends and family, passing down the tradition of making surullitos de maiz from generation to generation. Each time I cook them, I am reminded of the joy and camaraderie that food can bring, and I am grateful for the memories and connections that these simple corn snacks have given me.

As I sit here, savoring a freshly fried surullito, I can't help but smile. The journey of learning this recipe has been a delicious one, filled with laughter, friendship, and a whole lot of corn. And I know that as long as I keep making surullitos, the memories and flavors of my Puerto Rican heritage will always be close at hand.