This is my version of a typical Nicaraguan soup that is served during Easter. It was made as a substitute on days like Good Friday when it is tradition not to eat any meat. This soup is typically served with a bowl of rice, the fritters and a hot sauce made with carrots, onions, jalapeños and vinegar (encurtido). I made it with the ingredients I had on hand, so it wasn’t 100% authentic, but it sure hit the spot.

2 cups of water*
1/2 onion, sliced
1 green pepper, sliced
1 red & ripe tomato, sliced
2 cloves of garlic, smashed
1/2 bunch mint
2 cups milk
1 1/4 cups maseca
1 1/2 cups queso fresco, shredded
1 tbsp achiote paste (annato paste)*
1 tbsp olive oil
Vegetable oil for frying
Salt and pepper to taste

Notes:
For more flavor, substitute the water for either vegetable or chicken stock.

I used 2 packets of Sazon with culantro & achiote because I didn’t have the paste, and I wanted good flavor.

I also left most of the vegetables in the soup, but typically they are taken out so there won’t be so much. The cheese is the star of the dish.

My tomato wasn’t very ripe, so in retrospect I should’ve added a little tomato sauce as well. So if you do not have any ripe tomatoes you can always add either canned diced tomatoes or tomato sauce.