Sopa de médula – beef spinal cord soup in a chilli and tomato broth

Ingredients for 4 portions

• 500 gBeef spinal cord (médula)
• 3Tomatoes
• 3Guajillo chiles, seeded
• ½Yellow onion, for the sauce
• 2 clovesGarlic
• 1 tbspRapeseed oil
• ≈ 1.5 lWater
• 1 cubeBeef stock
• 2 sprigsEpazote
• to tasteSalt

On the side

• ½Yellow onion, finely chopped
• 2Serrano chiles, finely chopped
• 2Limes, in wedges

Method

1. Rinse the médula under cold water, pull off the thin membrane and cut it into 3 cm pieces.
2. Boil the tomatoes and guajillo chillies in a little water for 8 minutes, until soft.
3. Blend the tomatoes and chillies with the onion for the sauce, the garlic and 200 ml of their cooking water until smooth. Strain it.
4. Heat the oil in a saucepan over a medium heat, pour in the sauce (careful, it spits) and fry, stirring, for 5 minutes, until it darkens.
5. Pour in the water, crumble in the stock cube and bring to the boil.
6. Add the pieces of médula and the epazote and simmer gently for 15 minutes, until the médula is firm and white and floats to the top. Season with salt.
7. Meanwhile, chop the onion and serrano chillies and cut the limes into wedges. Put them in small bowls for the table.
8. Serve the soup piping hot and let everyone add onion, chilli and lime to taste.

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