Sopa de médula

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.