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Ingredientes
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12 1/4
tazas de agua
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1
pierna de res con hueso (2 lb)
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1
cabeza de ajo
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2
hojas de laurel
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2
a 3 cucharadas de sal
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3
chiles serranos, picados en trozos grandes
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4
papas blancas, cortadas en cubos de 1 pulgada
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1
cebolla blanca pequeña, picada
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4
zanahorias, cortadas en rodajas de 3/4 de pulgada
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3
mazorcas de maíz fresco, sin cáscara, limpias y cortadas en 3 trozos cada una
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4
tazas de repollo verde picado en trozos grandes (trozos de 1 pulgada)
-
1/2
taza de cilantro fresco picado, dividido
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16
tortillas de maíz
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1
limón grande cortado en gajos
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-
En una olla grande y pesada, agrega 10 tazas de agua, la pierna de res, el ajo, las hojas de laurel y 1 1/2 cucharadas de sal. Llévalo a ebullición, quitando la parte superior cuando sea necesario. Tapa y reduce el fuego, continúa cocinando de 1 1/2 a 2 horas o hasta que la carne esté suave.
-
Agrega los chiles serranos, 1/2 cucharadita de sal y 1/4 taza de agua a la procesadora de alimentos o a la licuadora. Procesa hasta que quede suave; reserva.
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Una vez que la carne esté tierna, retira las hojas de laurel y las cabezas de ajo. Agrega las papas, la cebolla, las zanahorias, el maíz y las 2 tazas de agua restantes a la olla. Sazona al gusto con sal. Lleva de nuevo a ebullición, reduce el fuego y continúa cocinando hasta que las papas estén tiernas.
-
Cuando las papas estén tiernas, retira el maíz y la carne de la sopa, transferirlas a un tazón grande y cubrelas para mantenerlas calientes. Agrega el repollo y 1/4 taza de cilantro a la sopa. Cocina otros 10 a 15 minutos, hasta que el repollo esté tierno pero aún crujiente.
-
Calienta las tortillas de maíz en un comal caliente y mantenlas calientes en un calentador de tortillas o envueltas en papel de aluminio
-
Divide la sopa en 8 tazones. Agrega el maíz y un poco de carne a cada tazón. Adorna con rodajas de limón, el cilantro restante y la salsa de chile serrano.
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Información Nutricional
No hay información nutricional disponible para esta receta
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