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Tortilla Soup (Sopa de
Bolitas)
From
"The Essential Cuisines of Mexico" by Diana Kennedy. Leave the tortillas out
on a rack overnight to dry out. The crisper they are, the easier to blend
into fine crumbs.
Serves: 6
I N G R E D I E N T S
For the tomato-chicken broth
4 Roma tomatoes, broiled on an ungreased broiler pan about 4 minutes, until
soft with brown spots
1/4 cup coarsely chopped white onion
1 clove garlic
1 tablespoon vegetable oil
6 cups chicken broth
1 sprig epazote
For the dumplings and assembly
12 stale corn tortillas, dried
1/2 cup hot whole milk
1/2 cup finely grated cotija cheese
1 egg, well beaten
Sea salt
1/4 cup cold whole milk
1/4 cup vegetable oil
6 cups tomato-chicken broth
1/3 cup Mexican crema, or sour cream thinned with 1 teaspoon milk
1/4 cup finely chopped cilantro or parsley
I
N S T R U C T I O N S
To make
the broth: In a blender, puree the tomatoes, onion and garlic to a smooth
sauce. Place the oil in a large saucepan and add the tomato mixture. Cook
for about 5 minutes, until the sauce has reduced somewhat.
Add the chicken broth and bring to a boil. Simmer for 10 to 15 minutes. Add
the epazote during the final minute of cooking. Adjust the seasoning.
To make the dumplings and for the assembly: Break the tortillas into small
pieces and grind to fine crumbs in the blender in batches. You should have
about 1 1/2 cups of crumbs.
Place the crumbs in a bowl and add the hot milk, cheese, egg and salt. Knead
the dough well with your fingers; the mixture will be crumbly. Set it aside
for several hours or refrigerate overnight to allow the tortilla particles
to soften.
Again knead the dough well, adding the cold milk. Form the dough into one
long piece. Divide this into 12 pieces and divide each piece in half.
Lightly moisten your hands and roll the 24 pieces into balls about 1 inch in
diameter.
Heat the oil in a skillet and fry the balls in batches very gently, turning
them from time to time until they are golden brown, for about 5 minutes.
Drain well on paper towels.
Reheat the broth. Add the tortilla balls and bring the broth to a boil, then
reduce the heat and simmer for about 2 minutes. Serve in individual bowls,
allowing 4 balls per serving. Top each with a spoonful of the sour cream and
some chopped cilantro.
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Masa Harina
Epicurious definition
[MAH-sah ah-REE-nah]
The Spanish word for "dough," masa is the traditional dough used to
make corn TORTILLAS. It's made with sun- or fire-dried corn kernels
that have been cooked in limewater (water mixed with calcium oxide). After having been
cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa
harina (literally "dough flour") is flour made from dried masa.
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