Un desayuno costaricense muy rico!
By day, I am a high school Spanish teacher. One month ago, two other teachers (good friends of mine) and I took a group of 24 students on a week-long trip to Costa Rica. It was an amazing trip! I had been twice before, but as a student. This was the first time I have ever taken students on a trip anywhere, let alone out of the country. Our students did an outstanding job, and we had a blast. We hiked a waterfall, saw an active volcano, visited an organic farm, went zip-lining, did some snorkeling… it was amazing.
For me, one of the best parts of traveling is the food. Whether we are traveling a state away or too another country, I always try to check out the local fare. Costa Rica is a beautiful country with wonderful food.
One of my favorite local dishes is chorreadas. They can be done sweet or savory, and I love them both ways. Think of it like a corn pancake. The recipe I’m sharing here is about the sweet version. The savory version has little to no additional sugar and is usually served with cheese melted onto it. The sweet version is served drizzled with syrup or honey.
Typically, chorreadas are not safe for our little dude (due to presence of milk, butter, and eggs.) But I figure this can be modified, so let’s try it!
Corn (typically fresh, but I just used drained canned corn), coconut milk, Earth Balance spread, flour, sugar, and egg replacer (I use Ener-G) all go in the work bowl of a food processor. You could do this in a blender, too. Blitz it all together until it’s as uniform as possible. From there, cook it up the way you would do pancakes. Make sure to grease your griddle well; the corn in this makes it stick really bad. In fact, I upped the amount of flour from the original version of this, because the first one I made could not be turned over. Whoops.
Serve it warm, drizzled with honey. This is a common delicious breakfast in parts of Costa Rica. For a savory version, you can leave the sugar out, and add some shredded white cheese. Sprinkle cheese on top after you flip the chorreadas over and allow it to melt. Mmmm……
- 2 cups corn (fresh, frozen, or canned (drained))
- 1/2 cup sugar
- 1/2 cup flour (add up to 1/4 cup more as needed to keep chorreadas from sticking)
- Ener-G egg replacer (equivalent to 2 eggs)
- 2 Tablespoons Earth Balance spread
- 1/3 coconut milk
- Blitz all ingredients in a blender or food processor.
- Using a 1/4 cup, scoop out mixture and pour onto a hot greased griddle.
- Cook for a few minutes, and flip over (as you would with pancakes – cook a little longer/darker than pancakes).
- Serve warm, drizzled with honey.
*This recipe is modified from a recipe from www.196flavors.com