Güirilas (Nicaraguan Sweet Corn Pancakes)

Güirilas (wEE-ree-las) are made with fresh, tender corn. The batter is made into sweet corn pancakes which are served with a side of cuajada, or fresh cheese, and sour cream.

A sweet corn pancake

One of the most outstanding dishes of Nicaraguan culinary art is without a doubt the güirila.

Originally from the north-central region of the country and in particular, according to some scholars, from the department of Matagalpa, the güirila is a tortilla or pancake made with tender corn.

There are no records that could tell us about the etymological origin of this name, however, Fernando Silva maintains that it derives from the Matagalpa güilli language, which means fragrant and tasty bread.

Unlike the traditional corn tortilla, it doesn’t require the nesquizado process necessary to remove the husk. And to some extent that process changes the original flavor of the corn.

In the case of the güirila, it is prepared with fresh, tender corn, which is simply cleaned with water to remove the hair. During the time of grinding, the “milk” produced by the corn is saved to reincorporate it into the batter. After, salt is added, before cooking it on a comal or a griddle.

When the corn is very tender, it’s necessary to cover this sweet corn pancake with plantain or banana leaves so that it doesn’t stick to the comal.

Generally, güirilas are not commercialized, since their preparation is homemade and basically for domestic consumption, therefore in the capital and the central region it is not common to find this delicacy.

In the north of the country, it is more common to find it sold in markets or bus stops and in some traditional restaurants.

Ingredients for güirilas

For best results when making these corn pancakes, use fresh corn, not frozen or canned.

The sour cream in Nicaragua is a little bit runnier than the one in the US. Sometimes you can find it in Latin American grocery stores.

Some Nicaraguans suggest adding a splash of whipping cream to the American sour cream and mixing it before using it. Or simply use sour cream.

Cuajada is a fresh cheese made with whole milk and rennet. Once the milk is curdled, the whey is separated from the solids as much as possible. The solids are then kneaded with some salt until the mixture becomes creamy. This creamy mixture is shaped into balls or logs.

If you can’t find cuajada, replace it with fresh cheese, or queso fresco.

Banana leaves are used to cook these sweet corn pancakes. It gives them an amazing aroma. The point of using banana leaves is so the güirilas don’t stick to the pan, and is so much easier to turn them while cooking.

(If purchasing banana leaves online, make sure you are getting food-grade ones.)

I used parchment paper without a problem. But you won’t get the same aroma.

How to make güirilas

You can either use a blender or a food processor to make the batter.

However, the blender will give you a smooth, creamier batter.

Alternately, the batter made in a food processor will be a little bit more chunky.

Of course, if you have a meat grinder you can use it as well.

Once you have the batter ready, brush each parchment paper (or banana leaf) with oil (just one side of the paper).

Because I used a frying pan, I had to make sure to spread the batter small enough to make it fit in the pan.

If you have a griddle, cook them at 400F, and feel free to make them as big as you want.

Once all the güirilas are cooked, serve them immediately with a cup of coffee.

How to serve güirilas

Nicaraguans innovate, and for that reason, you see güirilas stuffed with chicken, beef, and pork.

At home, grandparents continually request a güirila with cuajda (fresh cheese) or just sour cream and a cup of coffee. It’s the most enjoyable snack in the afternoons.