Sorullitos de Maíz
Time: 25 minutes | Yield: About 20 sorullitos
INGREDIENTS:
2 cups yellow cornmeal
2½ cups water
2 tbsp butter
1 tbsp sugar
¼ tsp salt
6 oz sharp cheese of choice, shredded (queso de bola,
sharp cheddar, manchego, etc.)
INSTRUCTIONS:
1. Add water, butter, salt and sugar in a saucepan or caldero and bring to a boil. Add the corn flour little by little, stirring constantly until all the flour is incorporated. Lower the temperature and continue cooking until the water evaporates and the dough that forms detaches itself from the pot. Turn off the heat and fold in the shredded cheese until well mixed. Set aside.
2. Once cooled enough to handle, pinch off a piece of dough and use your hands to shape cylindrical sorullitos about 2-3 inches long.
3. Fry batches of sorullitos in hot (350°F) oil at least 1” deep. Remove after 3-4 minutes once golden brown, and wait for the oil to warm back up before dropping in the next batch. Serve with some mayoketchup.
