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    Home » Recipes » Desserts

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    Maiz Caquiao or Chacá (Cracked Corn Pudding)

    En Español Recipe ↆ

    This is one of those humble dishes that in our country serve many purposes, Maiz Caquiao or Chaca (Cracked Corn Pudding) is truly delectable and comforting.

    Maiz Caquiao or Chaca (Cracked Corn Pudding)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Names and regions
    3. About our recipe
    4. Recipe

    Why we ❤️ it

    Maiz Caquiao can be served as breakfast, dinner, or dessert. It's also a popular dessert for Lent and made with common, easy to find, and inexpensive ingredients.

    This is important in a country like ours.

    And speaking of our ancestors, this is a dessert I saw my grandmother make, then my mother.

    Names and regions

    While it's called Maíz caquiao (cracked corn) in the northern and Cibao region, it is "Chacá" in the south.

    There's a similar dish in Haiti, and another in Ecuador called Morocho, 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).

    • Ingredientes del chacá
    • Dominican Sweet Corn, Hominy Dessert

    About our recipe

    In the Dominican Republic, this is traditionally prepared using dry corn, the skin removed by mixing the corn with hot ashes, grinding 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. If you can't find cracked corn where you live, dry golden hominy (link to affiliate store) would be your next best choice (though not the same).

    Tia Clara

    Recipe

    5. Maíz Caquiao / Chacá (Cracked Corn Pudding)
    Keep screen on while cooking

    Maiz Caquiao or Chaca Recipe (Cracked Corn Pudding)

    By: Clara Gonzalez
    Maiz Caquiao or Chaca Recipe (Cracked Corn Pudding): A dish that might take a long time to make, but that is definitely worth trying.
    4.94 from 15 votes
    Save for Later Send by Email Print Recipe
    Prep Time 3 hrs
    Cook Time 1 hr 50 mins
    Total Time 4 hrs 50 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 butter (salted), (optional)
    • ¼ cup raisins, (optional)
    • 1 teaspoon salt
    • 1 cup brown sugar

    Instructions
     

    How to boil dry corn

    • Soak corn overnight.
    • 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, 2-3 hours or more 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.

    How to make chacá

    • In a thick bottomed pot add corn, rice, 1 ½ quart of water (better if it is the water in which you boiled the corn, add fresh water if needed), milk, cinnamon, and cloves.
    • 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.
    • Chill before serving.

    Tips and Notes

    This is the cracked corn [Amazon affiliate link] that would work for this dish.
    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 (more like soup) one. My solution is just to add more milk and adjust sugar once it's chilled.
    Rice is optional. This is how my mother made it, but it is not the most popular version.

    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 nutritional information.

    READERS SEARCHED FOR dominican corn dessert, hominy dessert
    More recipes with: corn, milk
    Edited: Jul 10, 2021 | Publish: Apr 3, 2003

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    23 Comments
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    Catherine Tactuk
    April 9, 2013 6:08 PM

    Hi Clara, Do you know if canned Hominy corn would work? I saw that product the other day at the supermarket, but I haven't tasted it yet. The only corn I can find where I live in Canada is sweet corn, and the taste it gives is not close to… Read more »

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    Madeline
    January 28, 2014 11:07 PM

    Dear tía,

    I checked online for cracked corn, but most seems to be used to feed birds. What brand do you buy? I'd rather buy one that is tried and true!

    Thank you!

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    Mimi
    November 21, 2021 9:13 PM

    How long does it stay good in fridge?

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    Sue
    March 25, 2019 11:42 PM

    I am in the U.S. and looking everywhere for where I can get roasted cracked corn. In Yemen they roast the corn in a clay oven than peel and air dry them and grind them, still coarse though. The roasting gives it a aroma and adds flavor. If we’re lucky… Read more »

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    Jose Hernandez
    February 25, 2018 8:37 AM

    Aunt Clara, first let me commend you and thank you for the effort you put on maintaining this esencial website and second but not least I have a question regarding the water we let the corn sit trough the night, can I add more clean water to it and use… Read more »

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