The corn carruz is a traditional Nicaraguan soup, where the flavor of beef leg is combined with the sweetness of corn. It’s a dish that requires time and patience to achieve a rich and aromatic broth. It’s served with warm tortillas for a comforting experience filled with flavors.
The aroma of freshly cooked corn and juicy pork legs come together perfectly in this exquisite dish.
The fresh notes of onion, tomato, and garlic add an unmatched flavor touch.
Once ready, simply serve this delicious hot and enjoy its comforting warmth.
Corn Carruz
Ingredients
1 pound of Raw or boiled corn
4 Beef or pork legs
1 pinch of Achiote
2 Garlic cloves
1 Large onion
2 Medium tomatoes
1 Large chiltoma (bell pepper)
3 Branches of pennyroyal
3 Branches of cilantro
Preparation
Step 1 : To prepare this delicious soup, first boil the corn until it is ready.
Step 2 : Then, remove the shell and strain the corn.
Step 3 : Next, wash the pork legs with water and sour orange.
Step 4 : Then, cook the pork legs in small portions for about 1 hour, adding the cleaned and shelled corn.
Step 5 : Third, add to the soup the onion, tomato, chiltoma, garlic, and achiote, all finely chopped.
Step 6 : Let it boil for an additional 5 minutes, add the cilantro, and remove from heat.
Step 7 : Finally, serve the hot soup, accompanied by tortillas.
Step 8 : Enjoy!
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