Easy Sopa So'o
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Additional Time
50 mins
-
Total Time
2 hrs
-
Servings
12
-
Calories
529 kcal
-
Course
Main Course
-
Cuisine
Paraguayan
Easy Sopa So'o
Description
This recipe features two main components: a beef filling and a corn-based batter known as either Sopa Paraguaya or Chipa Guazú batter. The filling is made by browning ground lean beef with finely diced onions, garlic, and poblano or bell pepper, seasoned with beef bouillon, paprika, black pepper, red pepper flakes, and fresh parsley. The meat mixture is cooked until soft and flavorful.
The cornmeal batter incorporates melted butter, shredded mozzarella, whole eggs, milk, kosher salt, and sweet corn kernels. After mixing, it is combined with the cooked beef filling. The assembled mixture is baked at 350°F (175°C) in a greased dish until golden and firm.
Sopa So'o is a hearty dish balancing creamy corn and melted cheese with a savory spiced beef layer. It can be served warm as a filling main dish or as part of a larger meal, offering a melding of textures between tender meat and moist corn bread.
Storage notes advise refrigerating leftovers in airtight containers for up to five days, with reheating options including oven warming wrapped in foil or quick microwave intervals. The recipe also provides instructions for freezing and thawing to preserve the dish for up to one month.
Ingredients
For the Beef filling:
- 1 lb ground beef lean, 90/10
- 1 large onion , finely diced
- 1 tablespoon Knorr beef bouillon to taste
- 5 cloves garlic , finely minced
- 1 poblano pepper finely chopped, or any bell pepper
- 5 egg hard-boiled), chopped
- kosher salt to taste
- 1 tablespoon paprika
- ½ teaspoon black pepper to taste, ground
- ½ teaspoon red pepper flakes
- 3 Tablespoons olive oil
- ⅓ cup Italian parsley cilantro, or green onion, fresh, finely chopped
For the Chipa Guazú Mixture:
- 113 g butter melted and cooled, ½ cup
- 453 g mozzarella cheese 1 pound, shredded, or frying cheese
- 1 cup milk room temperature, whole
- 6 large egg room temperature
- 1 teaspoon kosher salt (to taste)
- 171 g yellow cornmeal 1 cup, Quaker brand
- 36 oz sweet corn fresh or canned, frozen kernels
Instructions
Preparing the Filling:
- Heat 4 tablespoons of olive oil in a large skillet.
- Add the ground beef and season with beef bouillon, black pepper, paprika, and red pepper flakes. Cook it, stirring and breaking the pieces into the same size with a wooden spoon, until brown and cooked through, about 8 to 10 minutes.
- Add the onions, garlic, and pepper. Cook them until softened, about 8 to 10 minutes.
- Stir in the parsley and cook for another 5 minutes.
- Taste it and add more seasoning if you like. Let the filling cool down while you prepare the Sopa Paraguaya batter. Alternatively, transfer it to a large mixing bowl, cover it with plastic wrap, and refrigerate it for up to 3 days.
Preparing the Sopa Paraguaya Batter:
- Make the Batter: Prepare the batter for the Sopa Paraguaya batter. For this Sopa So'o recipe, you can use my Sopa Paraguaya or Chipa Guazu batter; both options are equally delicious.
Assembling and Baking:
- Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter and sprinkle a bit of cornmeal in it.
- Pour half of the batter into your prepared dish, ensuring it evenly covers bottom of the dish, then add the beef filling on top. If you're using eggs, put them over the beef. Cover it all with the rest of the batter.
- Cook it in the oven for 60 to 90 minutes, until the top is golden brown and the middle is set.
- Let it cool for 10 minutes before cutting and serving.
Notes
- Store leftovers in an airtight container or plastic bag in the refrigerator for up to 5 days.
- Reheat in a 350°F oven wrapped in foil until hot, or microwave individual portions for 30 to 45 seconds without overheating.
- For make-ahead and freezing, wrap cooled Sopa So'o tightly and freeze up to 1 month; thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
5
You'll Also Love
