Photograph of the finished Sopa de médula

Mexico · Canh tuỷ xương bò Sopa de médula

Sopa de médula

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef bone marrow Beef bone marrow 1.6 lb
  • Photograph of Beef bones Beef bones 2.6 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Lime Lime 6
  • Photograph of Tortilla Tortilla 24
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak the bone containing marrow in cold salt water for 1 hour to whiten the marrow and remove any remaining blood.
  2. 2 Roast the bones at 220 degrees for 25 minutes, then simmer them with onions and garlic for 50 minutes.
  3. 3 Roasting the bones before simmering is a step that gives the broth its color and roasted aroma.
  4. 4 Roast the dried chilies for 40 seconds, then blend them with the tomatoes and strain. Fry the sauce for 6 minutes, then pour it into the pot.
  5. 5 Remove the marrow from the bones and add it to the pot during the last 5 minutes; the marrow will dissolve completely into the water if cooked for too long.
  6. 6 Squeeze some lime juice and sprinkle with cilantro, then serve with warm tortillas.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: roast the bones, then simmer under high pressure for 25 minutes and release the pressure naturally; the marrow will still be released at the end when the lid is opened.

Start cooking