Sorullitos - edible Southeastern Massachusetts

Name: Sorullitos - edible Southeastern Massachusetts
Ingredients: 3 cups water; 1 teaspoon salt; 1½ cups stone-ground local cornmeal; 1 teaspoon adobo seasoning, optional (or a pinch each red pepper, oregano, minced garlic, and ground cumin); ½ teaspoon coarsely ground black pepper; 6 ounces Cabot Extra-Sharp Cheddar, Pepper Jack, or Habanero Cheddar, grated; canola oil or unhydrogenated lard for frying (2 – 3 cups, depending on pan size)

ediblesema.com

Photo Credit: Cabot Creamery Co-operative Serve these irresistible Puerto Rican snacks with plenty of your favorite hot sauce and a cool beverage. Recipe courte

View full recipe on ediblesema.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesema.com.

Share this recipe:

Ingredients

3 cups water
1 teaspoon salt
1½ cups stone-ground local cornmeal
1 teaspoon adobo seasoning, optional (or a pinch each red pepper, oregano, minced garlic, and ground cumin)
½ teaspoon coarsely ground black pepper
6 ounces Cabot Extra-Sharp Cheddar, Pepper Jack, or Habanero Cheddar, grated
canola oil or unhydrogenated lard for frying (2 – 3 cups, depending on pan size)