Sopa de Queso Cuaresmal (Nicaraguan Crispy Corn-Cheese Fritter & Mint Broth) – Authentic Nicaragua Recipe

Ingredients for Sopa de Queso Cuaresmal (Nicaraguan Crispy Corn-Cheese Fritter & Mint Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) pan-fried corn masa and cheese rings (roscas), prepped into bite-sized pieces
• 1.5 cups tomato-bell pepper broth, washed and trimmed
• 1 cup fresh herbs
• 1 medium onion and 3 cloves garlic, finely minced with hierbabuena (fresh mint)
• 1.5 tbsp traditional Nicaragua seasoning (achiote, sour orange, garlic, cumin)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and hierbabuena (fresh mint) for 3–4 minutes until fragrant.
2. Stir in achiote, sour orange, garlic, cumin and toast for 45 seconds to release the essential oils of Nicaragua's kitchen.
3. Add pan-fried corn masa and cheese rings (roscas) and tomato-bell pepper broth, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in fresh herbs, adjust seasoning, and ladle steaming hot into deep bowls.