To make the carantantas, add the hot water to a bowl, add the salt and oil and mix well.
Add the cornmeal to the water and stir with a wooden spoon. Form a bowl with the dough using your hands. Let rest for about 15 to 20 minutes.
Break off small portions of the dough, about 1 ½ tablespoons each, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and flatten until very thin, so thin that you can almost see through them.
Once you have all of your carantantas ready, you can fry them in a pot with oil at 350u00baF.
Fry the carantantas for about 3 minutes or until crispy. Then put them on paper towels to drain.
To make the soup: Place the beef bones in a large pot with the water and aliuños. Bring to a boil, reduce heat and simmer for about 30 minutes.
Add the potatoes and hogao. Season with salt and pepper and cook for 25 to 30 minutes more or until the potatoes are tender. Remove the beef bones
Add the fried carantantas. Sprinkle with chopped cilantro and serve warm.