Costa Rican Chorreadas

Spice things up by topping the corn-based pancakes with things like queso fresco, chopped tomatoes, or guacamole.

5 from 2 votes

Prep Time: 10

Cook Time: 8

Course: Lunch, Side Dish

Cuisine: Costa Rica

Keyword: Costa Rican Chorreadas, costa rican recipes

Servings: servings

Calories: 290 kcal

In a large mixing bowl, combine cornmeal, water, milk, sugar, vegetable oil, and salt. Stir well to form a smooth batter.
Mix in the grated cheese, chopped onion, and chopped cilantro until evenly distributed throughout the batter.
Preheat a griddle or large non-stick skillet over medium heat.
Pour about 1/4 cup of batter onto the heated surface for each Chorreadas, leaving space between each one.
Cook the Chorreadas for 3-4 minutes on each side or until they are golden brown and cooked through.
Remove from heat and allow the Chorreadas to cool slightly before serving.

Make sure to mix the batter well until it's smooth.

Let the batter rest for a few minutes before cooking. This will allow the batter to thicken and make it easier to handle.

Use a non-stick skillet or griddle to prevent the Chorreadas from sticking.

Make sure to use a ladle or scoop to measure the batter to ensure that all the Chorreadas are of the same size.

Split the Chorreadas evenly on 8 plates.

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