Sopa de bolitas de tortilla (tortilla ball soup) Recipe - Los Angeles Times

Name: Sopa de bolitas de tortilla (tortilla ball soup) Recipe - Los Angeles Times
Total time: 60 min
Ingredients: 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; 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 sour cream thinned with 1 teaspoon milk; 1/4 cup finely chopped cilantro or parsley

www.latimes.com

A great tortilla soup can be a revelation -- rich with an intriguing roasted-corn flavor, vibrant with color and toasty, tantalizing aromas.Classic tortilla soup, the way you'd find it in Mexico...

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Ingredients

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
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 sour cream thinned with 1 teaspoon milk
1/4 cup finely chopped cilantro or parsley