Ingredients
Ingredients for sauce:
2 liters water
6 large Roma tomatoes
6 dried guajillo chiles, seeds and stems removed and wiped clean
2 dried pasilla chiles, seeds and stems removed and wiped clean
¼ white onion
3 garlic cloves
6 black peppercorns
1 tablespoon olive oil
1 teaspoon salt
Ingredients for masa balls
2 cups corn flour
2 ¼ cups warm water
3 tablespoons olive oil
¾ cup baby spinach, finely chopped
1 teaspoon salt
Ingredients for soup:
9 cups Aneto Vegetable Broth (or Chicken Broth)
2 zucchinis, chopped
Small cilantro bunch (about 15 sprigs)
finely chopped onion for topping
lime juice for sprinkling
Instructions
To make sauce:
Bring water to a boil in a large saucepan. Add tomatoes and dried chiles. Boil for 10 minutes or until tomatoes begin to peel. Remove from heat.
Transfer chiles, tomatoes, onion, garlic, peppercorns and 1 cup water tomatoes and chiles boiled in – into a blender. Blend until smooth. Set aside.
Heat olive oil in a large skillet over medium-low heat. Add chile sauce through a mesh strainer. Season with salt and cook for 10 minutes. Remove from heat.
To make masa balls:
Combine corn flour and water in a large bowl. Knead until dough is no longer sticky. Add spinach and salt and a tablespoon of warm water if necessary. Knead until dough is no longer sticky. Roll approximately 30g of dough between your palms. Make an indentation on the dough with your thumb and place on a large plate. Repeat with remaining dough. Makes approximately 25 balls.
To make soup:
Heat Aneto Broth in a large saucepan over medium heat. Bring to a low boil. Add chile sauce and bring to a second low boil. Add masa balls, one at a time in different areas of the broth so they won’t stick to each other. Cook for 8 minutes.
Add zucchini and cilantro; cook for 6 minutes more or until zucchini is tender. Serve with chopped onion and a sprinkle of lime juice.
- Prep Time: 25 minutes
- Cook Time: 34 minutes