Harina de Maiz con Bacalao (Corn Meal and Bacalao Porridge)
Description: This is a rich, hearty porridge that is perfect for breakfast on cold days or for brunch any other time...
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3 pieces Salt Pork, 1/2 inch cubes
1 tbsp Sofrito
1 tbsp Tomato Paste
3 cups Water
1/2 tsp Adobo Seasoning, or to taste
1 packet Sazon with Achiote
1/2 cup Bacalao, boiled to remove some salt, strained, and shredded
2/3 cup Corn Meal
In a medium pot render out the fat from the salt pork or low heat. Then raise to medium heat, add the sofrito and tomato paste and stir together. Add 2 1/2 cups of the water to the pot along with the adobo, sazon, and bacalao.
The remaining 1/2 cup of water stir in with the corn meal. Once the pot comes to a boil add the water and corn meal. Stir until everything starts to thicken. Cover, lower heat, and let cook for another 15-20 minutes.
The remaining 1/2 cup of water stir in with the corn meal. Once the pot comes to a boil add the water and corn meal. Stir until everything starts to thicken. Cover, lower heat, and let cook for another 15-20 minutes.
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Thursday, August 26, 2010
Review by Sebastian
OMG! I was so excited when I came across this recipe because I had been longing to eat what my grandmother referred to as "Harina con bacalao", a traditional Puerto Rican porridge. My grandmother passed away some time ago and no one knew her recipes. But now thanks to Erwins recipe and a few tweaks I think I have perfected it. This truly is a wonderful, filling and warming dish. It is especially good on those long cold days. Try it instead of some soup and enjoy the difference.
OMG! I was so excited when I came across this recipe because I had been longing to eat what my grandmother referred to as "Harina con bacalao", a traditional Puerto Rican porridge. My grandmother passed away some time ago and no one knew her recipes. But now thanks to Erwins recipe and a few tweaks I think I have perfected it. This truly is a wonderful, filling and warming dish. It is especially good on those long cold days. Try it instead of some soup and enjoy the difference.
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-The Cook's Compass team
16 August 2007
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-The Cook's Compass team
16 August 2007
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