Sopa de Tortilla

Corn Tortilla Soup


Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

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.


  • 2 pounds beef ribs
  • 1 pound flank or skirt steak, cut in ½-inch dice
  • 2 beef bouillon cubes
  • 1 tablespoon salt
  • 1 teaspoon minced garlic
  • 4 whole green onions*
  • 4 sprigs thyme
  • 4 sprigs oregano
  • 4 sprigs cilantro
  • 1 pound potatoes, cut in ¼-inch dice
  • ½ cup Hogao del Pacífico
  • 4 (4-inch) White Corn Arepas, unsalted
  • ½ cup Plantain Coins
  • 1 cup minced cilantro


  1. In a medium stockpot, place the ribs, flank steak, 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 until the meat pieces are tender; if not yet tender, simmer until they are, 30 minutes more at most.
  2. Add the potatoes and hogao and simmer for 10 minutes or until the potatoes are done.
  3. Cook the arepas on a rack over a gas or electric burner for about 8 minutes on each side, or until crispy. Cut them into sixths and add to the pot together with the plantain coins and simmer for no more than 2 to 3 minutes.
  4. Remove the beef bones and bouquet garni from the pot, add the cilantro and serve.