Sopa de Tortilla

Name: Sopa de Tortilla (Corn Tortilla Soup)
Yield: 8 servings
Cuisine: Colombian
Ingredients: ½ cup Plantain Coins; 1 cup minced cilantro; 1 pound flank or skirt steak, cut in ½-inch dice; 2 pounds beef ribs; 4 whole green onions*; 4 sprigs thyme; 4 sprigs oregano; 2 beef bouillon cubes; 1 tablespoon salt; 1 teaspoon minced garlic; ½ cup Hogao del Pacífico; 4 (4-inch) White Corn Arepas, unsalted; 1 pound potatoes, cut in ¼-inch dice; 4 sprigs cilantro

Corn Tortilla Soup

Preparation info

8
servings

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

From the Valle del Cauca, this is a light soup that can be served as a starter or a light meal, with cut-up White Corn Arepas.

Remember that you have to start the corn for the arepas a day ahead.

Ingredients

2 pounds beef ribs
1 pound flank or skirt steak, cut in ½-inch dice
2

Americas
Colombia
Valle del Cauca
Gluten-free
Soup
South America

Method

In a medium stockpot, place the ribs, flank steak, 3½ quarts of water, bouillon cubes, salt, and garlic. Tie the green onions, thyme, oregano, and cilantro into a bouquet garni and add it to the pot. Bring to a boil. Lower the heat, cover, and simmer for about 1 to 2 hours or un