This is one of the recipes I learned at my Spanish school, IPED. Zaida, one of the owners, is a whiz at cooking and makes everything look easy.
We cooked this at one of the cooking classes at IPED. Zina’s Tico friend Emilio brought another one of his Tico friends, both of whom were saying, “no no, we need to get going. We don’t have time . . . are those chorreadas? Ok, we can stay for dinner.”
There’s a reason people will change their plans just for a chance at chorreadas, and you should make them to find out.
Chorreadas are best thin enough to wrap around natilla, Natilla is a thinnish sour cream, with a different sharp/sweet/undefinable flavor than our sour cream. When cooked correctly, chorreadas have just the slightest crunchy layer outside before your teeth and tongue hit the soft, hot, slightly puffy insides.
(Note: these Tico recipes aren’t the sort that have specific measurements and the like. If you can’t deal with guesstimating, either find another recipe, or modify a pancake recipe to fit these ingredients.)
natilla (Tico sour cream)
Use about 1-2 ears of corn per person. Cut the kernels off the cob, and put them in a blender along with enough milk that the corn liquefies easily. Pour out into a bowl, add a pinch or two of salt, and a pinch of baking powder. Add enough flour that the batter becomes pancake batter consistency–thicker than for crepes, but thinner than fluffy breakfast pancake batter.
You’ll need to cook one to check if the consistency is correct. When cooked, the chorreada should be just thin enough that you can spoon a little natilla on it and roll it up to eat.