The mazamorra chiquita es una de las muestras gastronómicas más importantes de la región cundiboyacense de Colombia, esta deliciosa sopa esta hecha con un gran número de ingredientes, que incluye diferentes carnes, tubérculos y aliños.
Existe una preparación tradicional en la que se demora unos tres días para realizarla, sin embargo, en la siguiente receta les traemos una alternativa moderna con la cual podrá prepararla mucho más rápido.
Small Mazamorra recipe
Aprende en esta sencilla receta como hacer una rica small dungeon de forma fácil y rápida.
Ingredients
- ½ pound of white corn flour (or a cup of ground young cob)
- 10 cups of water
- 1 tripe pound (slight)
- 1 pound of beef rib (chopped)
- 1 pound of murillo meat (minced), or (1 pound beef jerky chopped into 6cm pieces))
- 1 pound of pork (chopped)
- ½ pound of minced chicken (optional)
- 4 long onion stalks (cut into strips)
- 4 garlic cloves (crushed)
- ½ pound of green peas
- ½ pound of beans
- ½ pound of cubes (cut into slices)
- 4 tender ears (shelled)
- ¼ pound of turnips (peeled and chopped)
- ¼ pound of small, whole chuguas and hibias
- ¼ pound of carrots (peeled and chopped)
- ½ pound of pastry potatoes (peeled and cut into cubes)
- ½ pound of small savannah potatoes (half-peeled bone vests)
- ½ pound of small, whole Creole potatoes
- ¼ pound of stems (they can be chard, cabbage or Breton)
- Salt to taste
- Cumin (al gusto)
- Pepper (al gusto)
Step by step preparation
- After having chopped and prepared all the ingredients in a pot, pour 7 cups of water and add the previously chopped beef ribs, murillo (or dried meat) and pork, then add 3 onion stalks cut into strips, 3 cloves of crushed garlic, salt, cumin and pepper to taste. Cook it over high heat and when you see that it is boiling, lower the heat to medium. Let everything cook for 1 hour.
- While it is cooking, you must clean the tripe well and place it to cook in a pressure cooker, over medium heat along with 3 cups of water, an onion stalk chopped into strips, some crushed garlic and seasonings, let it cook for 45 minutes. Once it is ready, let it rest and cut it into squares. Reserve the tripe cooking broth.
- Then add the chopped tripe and the broth I reserved from cooking to the pot with the meats, along with peas, broad beans, sliced cubes, corn on the cob, chopped carrots and turnips, and the stems. Let everything cook over medium heat for 30 minutes. If you wish, you can optionally add ½ pound of minced chicken at this point.
- While everything is cooking, take a little broth and dissolve the white corn flour and slowly add it to the soup, or simply add the cup of ground tender cob little by little, then stir with a wooden spoon until the maize thickens.
- And that's it, you can now enjoy this delicious recipe, traditionally it is served accompanied by White rice, zarapas or tender corn arepas and avocado chili.
Interesting Facts
- La Mazamorra chiquita is considered one of the most traditional and representative Cundiboyacense preparations of the region, as it integrates a good part of the products grown in local peasant gardens.
- This dish is prepared especially at the time when corn is harvested.
- If you want to make the recipe in a traditional way you must: 3 days before grind the porva corn, then you must put it in water at a level that covers it, and let it sit for at least 1 hour; You must constantly remove the bran that floats on the water. Then drain the corn, place it in an enamel or clay container (or one that is not metal), and cover it with enough water. Then it should be covered with a clean cloth or cloth and left to soak for 3 days to ferment a little. On the day you make the preparation, strain the corn, which forms a dough, and set aside. Then in step number 4, omit the current indication and instead gradually integrate this mass into the preparation and stir it until it thickens.
Other recipes that might interest you
- vein soup
- Ruya soup
- Sopa de Menudencias o Caldo de Menudencias
- Sopa de chorotes
- Crab soup
- cat head soup
- Sancocho vallenato
- Three-phase sancocho
- Pigeon pea sancocho
- Bocachico sancocho
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