Best Honduran Sopa de Caracol Recipe

The Honduran Sopa de Caracol recipe is conch meat with vegetables and spices cooked in coconut milk. While in Tegucigalpa I learned the Honduran Sopa de Caracol recipe from a restaurant owner. The process started with cleaning and tenderizing the conch meat. Then we made a broth with coconut milk and vegetables (yuca, green bananas, carrots) and seasonings. The conch meat had been put into the simmering broth and cooked through. The final touch was to adjust the seasoning to suit your taste.

In the recipe for Honduran Sopa de Caracol, I noticed that the broth was thick and creamy due to the coconut milk base. The conch meat was tender and paired well with the starchy textures of the yuca and green bananas. The vegetables along with the spices and the heat from the peppers created a mild flavor. It is a local dish, usually served as a hearty meal, following the coastal culinary traditions of Honduras.

The recipe for Honduran Sopa de Caracol calls for a coconut milk-based broth made with conch meat and vegetables. Tegucigalpa has national parks, cultural museums and historical sites. It has a creamy texture with tender conch meat and a mix of vegetables and spices that locals love.

Tegucigalpa is the capital of Honduras and has modern and colonial architecture. The city has several attractions for visitors. Parque Nacional La Tigra is a national park with cloud forests and other wildlife. Naciones Unidas El Picacho Park offers a panoramic view of the city and contains a Christ statue.

Honduran history and culture can be seen at the Museum for National Identity. A major religious site is the Basilica de Suyapa, dedicated to the patron saint of Honduras. Walking trails and city views can be found at Parque Cerro Juana A. Lainez.

Ingredients For the Honduran Sopa de Caracol Recipe

Conch or Chicken
Coconut milk
Green Bananas
Carrots
Cassava (manioc)
Cloves Garlic
White Onions
Green Bell Pepper
Green Peppers
Chicken Consommé
Cilantro
Chinese Cilantro (culantro)
Margarine
Milk
Water
Achiote Oil
Salt
Pepper

Cooking Instructions For the Honduran Sopa de Caracol Recipe

Carefully remove the conch’s flesh and pound it firmly with a hammer to make it more tender.Square the conch meat, about 2 inches (5 cm) in length. Remove off the table.
The margarine should be melted over medium heat in a large Dutch oven. Sauté the onions for one minute while stirring. Sauté the garlic, bell peppers, and spicy peppers for 2 minutes after adding them. Stir thoroughly. Stir in the carrots, cassava, and chicken consommé cubes, then sauté for 5 minutes.

Combine the milk and water. Combine thoroughly. Pour in the water and coconut milk. Combine thoroughly. Add the green bananas, salt, and pepper after 20 minutes of cooking covered over medium heat. After 8 minutes of stirring, add the annato oil and keep cooking.

Pour in the conchs and give it a quick stir for a minute. tir in the culantro and cilantro.

Take the saucepan off the stovetop and cover it right away.

Allow to rest for two minutes before serving right away.

How to Store the Honduran Sopa de Caracol Recipe

Proper storage of th Honduran Sopa de Caracol Recipe is essential to maintain its quality. Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate promptly and consume within 3 to 4 days to ensure freshness.

When reheating, gently warm the soup on the stove over medium heat, stirring occasionally to prevent the coconut milk from separating. Avoid bringing it to a rapid boil, as this can adversely affect the texture of the conch meat and vegetables. If the soup appears too thick upon reheating, incorporate a small amount of water or stock to achieve the desired consistency.

For extended storage, freezing is an option; however, be aware that the texture of the conch and vegetables may change slightly. To freeze, place the cooled soup in a freezer-safe container, leaving some space at the top for expansion, and store for up to 2 months.

Thaw the soup in the refrigerator overnight before reheating. It’s important to note that repeated reheating and cooling can degrade the quality of the soup, so it’s best to reheat only the portion you plan to consume. Visit

FAQ For the Honduran Sopa de Caracol Recipe

Question: What are the key ingredients in a traditional Sopa de Caracol recipe?

A: A traditional Sopa de Caracol recipe includes conch meat, coconut milk, yuca, green plantains, carrots, onions, bell peppers, tomatoes, cilantro, and spices such as cumin.

Question: How can I tenderize conch meat for a Sopa de Caracol recipe?

A: To tenderize conch meat for a Sopa de Caracol recipe, carefully remove the flesh from the shell and use a mallet to gently pound the meat, breaking down tough fibers.

Question: Can I substitute conch meat in a Sopa de Caracol recipe?

A: Yes, if conch meat is unavailable, you can substitute it with chopped clams, which have a similar texture and flavor suitable for a Sopa de Caracol recipe.

Question: What is the recommended cooking time for conch meat in a Sopa de Caracol recipe?

A: In a Sopa de Caracol recipe, it’s recommended to add the conch meat during the final 5 minutes of cooking to prevent it from becoming tough.

Question: How should I store leftover Sopa de Caracol Recipe?

A: To store leftover Sopa de Caracol Honduran Sopa de Caracol recipe , allow it to cool to room temperature, then transfer it to an airtight container and refrigerate. Consume within 3 to 4 days for optimal freshness.

Best Honduran Sopa de Caracol Recipe

Honduran Sopa de Caracol is conch meat with vegetables and spices cooked in coconut milk. While in Tegucigalpa I learned the Honduran Sopa de Caracol recipe from a restaurant owner. The process started with cleaning and tenderizing the conch meat. Then we made a broth with coconut milk and vegetables (yuca, green bananas, carrots) and seasonings.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup, Stew

Cuisine Honduran

Servings 8 Servings

Calories 392 kcal

Ingredients

  

1x2x3x

• 2 lb Conch
• 14 oz. Coconut milk
• 3 Green Bananas sliced
• 3 Carrots sliced
• 2 lb Cassava manioc, sliced
• 3 Cloves Garlic crushed
• 2 White Onions large chopped
• 1 Green Bell Pepper small roughly chopped
• 2 Green Peppers hot chopped
• 2 cubes Chicken Consommé
• ½ Cilantro bunch
• ½ Chinese Cilantro culantro bunch
• 5 tbsp Margarine
• 1 cup Milk
• 1 cup Water
• 2 tbsp Achiote Oil
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste

Instructions

 

• Carefully remove the conch's flesh and pound it firmly with a hammer to make it more tender.Square the conch meat, about 2 inches (5 cm) in length. Remove off the table.
• The margarine should be melted over medium heat in a large Dutch oven. Sauté the onions for one minute while stirring. Sauté the garlic, bell peppers, and spicy peppers for 2 minutes after adding them. Stir thoroughly. Stir in the carrots, cassava, and chicken consommé cubes, then sauté for 5 minutes.
• Combine the milk and water. Combine thoroughly. Pour in the water and coconut milk. Combine thoroughly. Add the green bananas, salt, and pepper after 20 minutes of cooking covered over medium heat. After 8 minutes of stirring, add the annato oil and keep cooking.

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 53gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 209mgPotassium: 663mgFiber: 4gSugar: 7gVitamin A: 4373IUVitamin C: 64mgCalcium: 89mgIron: 2mg

Keyword fish, seafood, Seafood Stew

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