- 1/3 cup sour cream thinned with 1 to 3 teaspoons milk
- ¼ cup finely chopped cilantro
Tomato Chicken Broth
- 4 roma tomatoes, broiled or grilled until soft with brown spots
- ¼ cup chopped white onion
- 1 glove garlic
- 1 tablespoon oil
- 6 cups chicken broth
- 12 stale corn tortillas dried on a rack overnight
- ½ cup hot whole milk
- ½ cup finely grated cotija cheese
- 1 egg, well beaten
- ¼ cup cold whole milk
- ¼ cup vegetable oil
- TOMATO CHICKEN 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 about five minutes.
- Add the chicken broth and bring to a boil. Simmer for 15 minutes and adjust the seasonings.
- DUMPLINGS AND ASSEMBLY Break the tortillas into small pieces and grind to fine crumbs in a food processor. Add hot milk, cheese, egg and salt and knead so mixture forms a ball. Set aside for several hours or refrigerate overnight.
- Knead the dough, adding the cold milk. Form the dough into one long piece and divide it into 24 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 golden.
- Reheat the broth, add the tortilla balls and bring the broth to a boil and reduce heat. Ladle into bowls allowing 4-6 balls per bowl and top with sour cream and chopped cilantro.
- Source: This is a recipe from Diana Kennedy’s The Essential Cuisines of México.