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Sopa de Carantantas (Corn Masa Fritters Soup)

Sopa de Carantantas (Corn Masa Fritters Soup)

Erica Dinho
5 from 4 votes
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 485 kcal


  • 2 cups hot water
  • Salt to your taste
  • 2 tablespoons vegetable oil
  • 2 cups precooked white corn meal masarepa
  • Oil for frying
  • 10 cups beef broth
  • 1 ½ lb beef bones
  • 1 cup aliños sauce
  • 1 pound of potatoes peeled and cut in chunks
  • Salt and pepper
  • ½ cup of hogao sauce
  • Fresh cilantro


  • 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.


Calories: 485kcalCarbohydrates: 82gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 3366mgPotassium: 977mgFiber: 8gSugar: 1gVitamin A: 246IUVitamin C: 22mgCalcium: 307mgIron: 6mg
Keyword colombian soup
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