Indulge in the rich, savory depths of a perfectly crafted beef broth, elevated by the delightful addition of molotitos – small, fried dough balls that offer a delightful textural contrast. This recipe isn't just about sustenance; it's a journey into comforting flavors and culinary tradition. Imagine the warmth of a hearty broth, infused with the essence of slow-simmered beef, complemented by the satisfying chewiness of the golden-brown molotitos. The combination is unexpectedly harmonious, a symphony of textures and tastes that will leave you feeling nourished and content.
This recipe strikes a balance between simplicity and sophistication, perfect for both seasoned cooks and culinary novices. We'll guide you through each step, from carefully selecting your beef to perfectly frying the molotitos, ensuring you achieve a truly exceptional result. Ready to embark on this flavorful adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Comal (griddle)
- Strainer
Ingredients
- Beef (ribs and chamberete): 2 kg
- Onion: 0.5
- Garlic: 4 cloves
- Dough: 200 g
- Guajillo chiles: 9
- Pua chiles: 6
- Thyme: 0.25 tsp
- Black pepper: 0.25 tsp
- Holy herb leaves: 2
- Corn cobs: 2
- Zucchini: 1
- Carrots: 2
- Green beans: 1 handful
- Yuca (sweet potato)
- Salt: to taste
- Epazote leaves (dried or fresh): 2
- Oil or lard: to taste
Step-by-Step Instructions
Step 1. Prepare the Rich Beef Broth
- Rinse the beef and blanch it in hot water for 20 minutes. Remove and rinse again.
- In a large pot, cook the beef with plenty of water. Remove any foam that rises to the surface.
- Add half an onion, four cloves of garlic, and salt to taste.
- Toast the guajillo and pua chiles on a comal until slightly browned, but not burnt. Rehydrate them in boiling water.
- Once softened, remove the chiles from the water and let cool.
- After an hour and a half of cooking the meat, transfer everything to a larger pot. Add the chopped carrots, corn, green beans, and yuca.
- Add the rehydrated chiles, the broth from the chiles, two epazote leaves, and salt to taste. Add oil or lard.
- Blend the cooled chili mixture with a little of the chili water, garlic, pepper, and thyme. Strain the sauce.
- Add the strained chili sauce to the broth. After 12 minutes add holy leaf, salt and molotitos gently.
Step 2. Make the Dough Balls (Molotitos)
- Prepare the dough balls (molotitos).
Step 3. Finish the Broth and Add Vegetables
- Add the zucchini, cover, and cook for another 10 minutes.
Step 4. Rest and Serve
- Turn off the heat and let the broth rest before serving.
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Tips
- Remember to wash all the vegetables thoroughly before adding them to the broth.
- The amount of salt is to taste, adjust according to your preference.
- Fresh epazote is preferred, but dried works as well.
Nutrition
- Calories: approximately 1500-1800
- Fat: 70-90g
- Carbs: 70-90g
- Protein: 100-130g
FAQs
1. Can I make the beef broth ahead of time?
Absolutely! Beef broth tastes even better the next day. Make it up to 3 days in advance and store it in the refrigerator.
2. What can I substitute for the dough balls if I don't have time to make them?
You can easily substitute crusty bread, croutons, or even cooked pasta shapes for the dough balls. Anything that can soak up the delicious broth will work!
This rich beef broth with dough balls recipe is the perfect embodiment of comfort food, a warm hug in a bowl. The combination of savory broth and chewy dough balls creates a satisfying and memorable culinary experience. Enjoy this simple yet deeply flavorful dish, and savor every delicious spoonful!