Sopa Paraguaya con Chorizo is a variation of the traditional Sopa Paraguaya, Paraguay's iconic cornbread-like dish.
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It incorporates chorizo, adding a smoky, spiced depth to the rich and cheesy flavor.
This Sopa Paraguaya con Chorizo recipe is our spin on the traditional Sopa Paraguaya.
We use our popular Sopa Paraguaya recipe that's tender and cheesy weezy.
Then, we take it up a notch with a hearty Italian sausage filling, sautéed with onions and garlic, and a generous amount of chipotle powder for that smoky, spicy heat.
Ingredients You'll Need
- Onions: Add sweetness and depth to both the batter and filling.
- Butter: Provides moisture and richness.
- Queso Panela: Adds a mild flavor with a firm yet creamy texture.You can substitute it with Queso Blanco, Queso Fresco, mozzarella, Monterey Jack, Gouda, or a Mexican blend.
- Buttermilk: Creates a tender, moist texture with a slight tang. You can substitute it with whole milk.
- Eggs: Bind the batter and add richness.
- Kosher Salt: Enhances overall flavor.
- Baking Powder: Helps the batter rise for a lighter texture.
- Yellow Cornmeal: Provides the classic texture of Sopa Paraguaya. Traditionally made with Harina Paraguay, but since it's hard to find outside Paraguay, I use Quaker Yellow Cornmeal as an alternative.
- Spicy or Sweet Italian Sausage: Adds bold, smoky flavor.You can substitute it with Mexican chorizo or any sausage of your choice.
- Ground Chipotle: Brings smoky heat and depth.You can substitute it with Chipotle in Adobo Sause.
See the recipe card for quantities.
How to Make Sopa Paraguaya con Chorizo
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
2. Grease a 13'' x 9'' baking dish with butter, coat with cornmeal, and set aside.
3. Cook the sausage over medium-high heat for 8-10 minutes, breaking it into small pieces. Let it sizzle for about 15 minutes.
4. Add 1 chopped onion, garlic, and chipotle, cook for 5-10 minutes until softened, then transfer to a bowl to cool.
5. In the same skillet, melt the butter. Cook the remaining 2 chopped onions with salt until soft (5-10 minutes), then stir in half the buttermilk and let cool.
6. In a bowl, beat eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds, and remaining buttermilk. Stir in crumbled cheese.
7. Pour half the batter into the prepared dish, add the chorizo filling, and cover with the remaining batter. Tap gently to even out the batter.
8. Bake for 50-60 minutes until golden brown and set in the center.
9. Let cool for 10-15 minutes, cut into squares, and serve warm.
Hint: Don't be tempted to add extra cornmeal! The batter will be runny, but that's intentional. This keeps the Sopa Paraguaya light and soft rather than dense and heavy.
Make Ahead & Freezing
Make-Ahead: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
Freezing: I don't recommend freezing; this dish is best enjoyed fresh.
Camila's Tips & Variations
- Cheese: If using mozzarella, Monterey Jack, or Gouda, use a block of cheese and chop it into small pieces instead of pre-shredded cheese. This creates gooey pockets of melted cheese throughout the dish.
- Sausage Options: Swap Italian sausage for Mexican chorizo or any sausage you prefer. If using chorizo, cook it loose, as it doesn't need to be cooked whole.
- Cornmeal Substitute: Traditional Harina Paraguay gives the most authentic texture, but Quaker Yellow Cornmeal works well as an alternative.
- Spice Level: Adjust the heat by adding more or less chipotle or swapping it for smoked paprika if you prefer a milder flavor.
Frequently Asked Questions
Can I make this without meat?
Yes! Simply omit the sausage or replace it with sautéed vegetables for a delicious vegetarian version.
Can I use a different type of cornmeal?
Yes, but the texture may vary. Harina Paraguay is the traditional choice, but Quaker Yellow Cornmeal works well.
Why is my Sopa Paraguaya too dense?
This can happen if too much cornmeal is added. The batter should be slightly runny before baking. Also, using baking powder helps create a lighter texture.
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Recipe
Sopa Paraguaya con Chorizo
Ingredients
- 3 medium onions , chopped, divided (1 onion for the sausage filling, 2 for the Sopa Paraguaya batter)
- 113 g (about ½ cup) butter
- 500 g Queso Panela or Queso Blanco , crumbled into small pieces
- 2 cups buttermilk or whole milk , room temperature
- 5 large eggs , room temperature
- 1 ½ teaspoons kosher salt
- 1 tablespoon baking powder
- 400 g Quaker yellow cornmeal
- 796 g (7 sausage links) spicy or sweet pork sausage, casing removed, broken into bite-size chunks
- 1 tablespoon ground chipotle or 5 to 8 pieces of peppers from a canned Chipotle in adobo sauce plus 3 tablespoons of the adobo sauce
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
- Grease a 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased dish, covering the bottom and sides. Gently shake off any excess cornmeal. Set the prepared dish aside.
- In a large skillet over medium-high heat, cook the sausage for 8-10 minutes or until browned and thoroughly cooked. Use a metal spatula to break the sausage into pieces no larger than ¼-inch. Cook until the sausage begins to sizzle in its own fat, about 15 minutes.
- Reduce heat to medium and add 1 chopped onion, garlic, and chipotle to the sausage. Cook until the vegetables are softened and fragrant, about 5-10 minutes. Transfer to a medium bowl and let cool.
- In the same large skillet over medium-high heat, melt the butter. Add the remaining 2 chopped onions and salt, cooking until they become soft and transparent, about 5-10 minutes (do not let them brown). Remove from heat and stir in half of the buttermilk. Set aside to cool to room temperature.
- In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the crumbled cheese.
- 📌 Resist the urge to add extra cornmeal! The batter will have a runny consistency, which is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense.
- Pour half of the batter into the prepared dish, ensuring it evenly covers the bottom. Add the chorizo filling on top, then cover it with the rest of the batter. Tap the dish gently to even it out.
- Bake until golden brown and the center is set, about 50-60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Allow the Sopa So'o to cool in the pan for 10-15 minutes, then cut it into squares and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
