Nicaraguan Sweet Corn Tortilla Cakes

Be the first to rate

(No Ratings Yet)

Loading...

Guirilas are thick, lightly sweet corn cakes that are a beloved street-food staple in Nicaragua, traditionally cooked on a hot comal and served with tangy cuajada or fresh cheese. The batter combines fresh corn, masa harina, and crumbled queso fresco for a tender, slightly creamy interior with crisp golden edges. They make a satisfying breakfast or side dish alongside beans and eggs.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 9 gSugar
• 8 gProtein
• 320 mgSodium
• 285 mgPotassium
• 155 mgCalcium
• 1.5 mgIron
• 5 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the batter

• 3 cups fresh corn kernels (from about 4 ears, or thawed frozen)
• 1 cup masa harina (instant corn flour)
• 1/2 cup crumbled queso fresco or farmer cheese
• 3 tablespoons granulated sugar
• 1/4 cup whole milk
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder

For cooking and serving

• 2 tablespoons unsalted butter or neutral oil, for the pan
• 1/2 cup sour cream or thick Nicaraguan cuajada
• 1/2 cup crumbled queso fresco, for serving
• 2 tablespoons honey or grated cane sugar, optional

Directions

1. Place the corn kernels in a blender or food processor and pulse 8 to 10 times until coarsely chopped but still textured; transfer to a large bowl.
2. Add the masa harina, crumbled queso fresco, sugar, milk, melted butter, salt, and baking powder to the corn and stir with a wooden spoon until a thick, scoopable batter forms; let rest 10 minutes.
3. Heat a large nonstick skillet or comal over medium-low heat and add about 1 teaspoon of butter, swirling to coat the surface.
4. Scoop about 1/3 cup of batter per cake onto the hot surface and gently flatten with the back of a spatula into a 4-inch round about 1/2 inch thick, leaving space between each.
5. Cook the cakes for 4 to 5 minutes on the first side until small bubbles form on the surface and the bottom is deeply golden brown.
6. Flip carefully and cook another 3 to 4 minutes on the second side until golden and the center is set; transfer to a plate and tent loosely with foil to keep warm.
7. Repeat with the remaining batter, adding more butter to the pan as needed, until all 8 cakes are cooked.
8. Serve warm topped with a spoonful of sour cream or cuajada, a sprinkle of queso fresco, and a drizzle of honey if using.

Cook’s Notes

• Use the freshest sweet corn you can find; the natural sugars are key to the signature flavor, so avoid starchy field corn if possible.
• If the batter feels too dry, add milk one tablespoon at a time; if too wet, sprinkle in more masa harina until it holds its shape when scooped.
• Keep heat at medium-low so the cakes cook through to the center without scorching the outside; press gently with a spatula to check doneness.
• For an extra-rich version, fold 2 tablespoons of softened cream cheese into the batter before resting.
• Leftover guirilas reheat well in a dry skillet over low heat and can be split and stuffed with cheese for a quick snack.

You might also like

Desserts

Nicaraguan Coconut Caramel Spread

Americas

Nicaraguan-Style Steamed Pork and Rice Tamale

Americas

Nicaraguan Shredded Beef and Corn Masa Stew

Desserts

Nicaraguan Three Milk Sponge Cake