Our free content is supported via ads and affiliate links. Thanks!
En Español Recipe ↆ
Maíz caquiao, Chacá, or Maíz con dulce is one of those special dishes that in our country serve many purposes: it is a traditional Lenten dessert in some homes and even served for breakfast or dinner in others. You'll love this delectable, comforting Dominican dessert.
By Clara Gonzalez - Last reviewed . Published Apr 3, 2003
JUMP TO: show ↓
Why we ❤️ it
Maiz Caquiao (or Chacá Dulce) can be served as breakfast, dinner or dessert. It is also a popular dessert for Lent in some parts of the country, but it is served any time of the year elsewhere.
What makes it such a popular part of our Dominican gastronomic culture is that it is made with common, easy to find and inexpensive ingredients.
Names and regions
While it's called Maíz caquiao (cracked corn) in the northern and Cibao region, it is "Chacá" in the south. Some people call it Maíz con dulce, Dulce de maíz, or Maíz dulce.
There's a similar dish called Morocho in Ecuador, Mazamorra (Peto) in Colombia/Venezuela, Canjica or Munguzá in Brazil, Tujuré/Tojorí in Bolivia, Chicheme in Costa Rica, the Jamaican Hominy Porridge served for breakfast, as well as possibly other nations in the Americas (Thanks Layla for some of the info).
Chacá (Dominican hominy dessert).
Serving suggestions
While this is most commonly served as dessert, you can make a less-sweet version to serve as a type of breakfast porridge. Adjust sugar to your taste.
Top tips
- Cracked corn: This is thecracked corn[Amazon affiliate link] that would work for this dish.
- Consistency: The consistency of this dish is a matter of taste. While purists will aim for a thick, creamy one, my taste is for a less thick one (more like soup). My solution is just to add more milk and adjust the sugar once it's chilled.
- Adding rice: Rice is optional. This is how my mother made it, but it is not the most popular version. Leave it out if you wish.
About our recipe
In the Dominican Republic, this is traditionally prepared using dry corn, the skin removed by mixing the corn with hot ash and pounding the corn in a big mortar until the skin loosens. The corn is then washed and boiled for a few hours until tender.
Needless to say, that takes a great deal of time. I simply use cracked corn that I buy in the supermarket. I may be all about frugality and doingitmyselfness, but I am sure my neighbors will not appreciate my starting a fire to obtain hot ashes.
How does your family make it and call it? Let me know in the comments!
Buen provecho!
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks for your support!
Maiz Caquiao or Chaca Recipe (Cracked Corn Pudding)
By: Clara Gonzalez
Maiz Caquiao, Maíz con Dulce, or Chaca is a dish that might take a long time to make, but that is definitely worth every second of the effort.
4.95 from 19 votes
Save for Later Print Recipe
Prep Time 3 hours hrs
Cook Time 1 hour hr 50 minutes mins
Total Time 4 hours hrs 50 minutes mins
Course Dessert
Cuisine Dominican, Latino
Servings 6 servings
Calories 327 kcal
Ingredients
- 1 cup chacá (hominy cracked corn)
- 1 gallon liquid from boiling corn (about 3 liters)
- ¼ cup rice, (optional, if you prefer it pudding-like)
- 4 cup whole milk
- 4 cinnamon sticks
- 1 tablespoon cloves
- 1 tablespoon salted butter, (optional)
- ¼ cup raisins, (optional)
- 1 teaspoon salt
- 1 cup brown sugar
Instructions
1. Soak
Soak corn overnight.
2. Boil
Place the corn in a deep pot, and add enough water to cover it plus a couple of inches.
Boil corn until it is very soft. For this, I highly recommend you use a pressure cooker (it will take 45 minutes in a pressure cooker, and 2-4 hours in a regular pot). If you use a regular pot, keep an eye on it and add water as it becomes necessary to keep the same level of liquid.
3. Mix
In a large Dutch oven. (caldero) combine corn, rice, 1 ½ quarts of water (better if it is the water in which you boiled the corn; add extra fresh water if needed), milk, cinnamon, and cloves.
4. Cook
Cook over low heat until the liquids reduce to half and the rice is cooked through, stir often to prevent it from sticking and scorching, especially if you have added rice.
Once cooked through, add the butter, raisins, salt, and sugar to taste.
5. Serve
Remove and let it cool to room temperature.
Chill before serving.
Nutrition
Calories: 327kcalCarbohydrates: 60gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 21mgSodium: 582mgPotassium: 332mgFiber: 2gSugar: 44gVitamin A: 320IUVitamin C: 0.3mgCalcium: 244mgIron: 0.9mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
READERS SEARCHED FOR dominican corn dessert, hominy dessert
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great recipes from me every week!
¡Hola 👋! Thanks for visiting.I'm Tía Clara, your Internet 🇩🇴 Auntie and hostess.
- Learn more about me and the humans behind this blog.
- Share yourquestions and commentsabout this post.
-Subscribeto receive our recipes and articles by email.
- Please stay in touch! Follow us on:
More Dominican Dessert Recipes You'll Love!
- Habichuelas con Dulce (Dominican Sweet Beans)
- Pan de Maiz (Dominican Cornbread)
- Pudin de Pan (Dominican Spiced Bread Pudding)
- Pan de Batata (Grated Sweet Potato Pudding)
Subscribe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
27 Comments
Most Voted
NewestOldest
Inline Feedbacks
View all comments
