DO La Mancha

Chipilin Soup Recipe with Corn Dough Balls, A Love of the Chiapanecos

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My mom is from Chiapas, and since she was a little girl, the much loved Chipilin Soup with Corn Dough Balls was always present at our table. But surely you will ask what is Chipilín, and why the balls. Well, it turns out that the chipilín is a leaf that, according to the Mayan legend, is a Mayan princess and represents Moon Leaves. The recipe that I share with you today is the one that was published in the book Las Senadoras suelen guisar (“Senators that Cook”) 1964.

INGREDIENTS for Chipilín Soup with Corn Dough Balls

  • 1 large bunch of chipilin
  • 6 tender ears of corn
  • 3 tender zucchini
  • 5 green chilis
  • 1/4 kilo of chayote
  • 1/2 onion
  • 1/4 liter of cream
  • 30 grams of fresh cheese
  • Salt and lime to taste

INSTRUCTIONS

Cut vegetables into small pieces, slice corn, defoliate chipilín; Heat 8 cups of water, onion, vegetables and half of the sliced ​​corn in a pot. The other half is ground and stirred with a bit of dough and butter and made into balls, added to what is cooking in the pot (this is done 10 minutes before turning the heat off). Add the cream and shredded cheese, and add a few drops of lemon when served.


We leave you another one of our beloved recipe from Chiapas Robalo en hierba santa

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