📝 About This Recipe
Sopa de Médula is a quintessential Mexican soul food, traditionally found in the bustling fondas and markets of Mexico City. This luxurious soup features tender pieces of beef spinal marrow bathed in a light, aromatic tomato and guajillo chili broth, accented with the earthy punch of epazote. It is celebrated not only for its unique, buttery texture but also for its deeply restorative properties and sophisticated depth of flavor.
🥗 Ingredients
The Marrow
- 500 grams Beef spinal marrow (médula) (cleaned and cut into 1-inch pieces)
- 2 liters Water (for boiling the marrow and forming the base)
- 1/2 piece White onion (kept whole for the broth)
- 2 cloves Garlic (peeled and smashed)
- 1 tablespoon Salt (plus more to taste)
The Caldillo (Tomato Base)
- 4 large Roma tomatoes (ripe and halved)
- 2 pieces Guajillo chilies (stemmed, seeded, and lightly toasted)
- 1/4 piece White onion (chopped)
- 1 clove Garlic (raw)
- 1 tablespoon Vegetable oil (for frying the sauce)
Vegetables and Aromatics
- 2 pieces Carrots (peeled and diced into small cubes)
- 2 pieces Zucchini (Calabacita) (diced into small cubes)
- 1 large sprig Epazote (fresh is essential for authenticity)
For Garnish
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 pieces Serrano chilies (minced)
- 3 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Thoroughly rinse the beef marrow under cold running water to remove any excess blood or impurities. Place it in a large pot with 2 liters of water, 1/2 onion, 2 smashed garlic cloves, and salt.
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2
Bring the pot to a boil, then reduce heat to medium-low. Simmer for about 20-25 minutes, skimming off any gray foam that rises to the surface with a spoon to ensure a clear broth.
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3
While the marrow is simmering, prepare the tomato base. Boil the tomatoes and toasted guajillo chilies in a small amount of water for 8 minutes until soft.
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4
Transfer the boiled tomatoes, chilies, 1/4 onion, and 1 garlic clove to a blender. Blend until completely smooth. Strain the mixture through a fine-mesh sieve to remove skins and seeds.
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5
In a separate medium skillet, heat 1 tablespoon of oil. Carefully pour in the blended tomato sauce—it should sizzle. Cook for 5-7 minutes over medium heat until the color darkens to a deep red.
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6
Check the marrow; it should be tender but not disintegrating. Remove the boiled onion and garlic cloves from the marrow pot and discard them.
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7
Add the fried tomato sauce into the pot with the marrow and broth. Stir gently to combine.
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8
Add the diced carrots to the pot and cook for 5 minutes.
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9
Add the diced zucchini and the sprig of epazote. The epazote provides the signature 'earthy' flavor that defines this soup.
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10
Simmer everything together for another 10 minutes until the vegetables are tender but still hold their shape.
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11
Taste the broth and adjust the seasoning with more salt if necessary. The marrow will have released its fat, creating a rich, golden sheen on the surface.
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12
Remove the epazote sprig before serving. Ladle the soup into deep bowls, ensuring everyone gets several pieces of the buttery marrow.
💡 Chef's Tips
Always clean the marrow meticulously to prevent the broth from becoming cloudy or having a metallic taste. If you cannot find fresh epazote, you can use dried, but reduce the amount by half as it is quite pungent. Do not overcook the marrow; it should be soft and jelly-like, but if boiled too long, it will simply melt into the broth. For a spicier kick, blend a chipotle chili in adobo into the tomato sauce. If the broth seems too thick, add a splash of beef stock or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with warm, hand-pressed corn tortillas to scoop up the marrow. Pair with a crisp, cold Mexican lager or a glass of hibiscus water (Agua de Jamaica). Provide a side of chopped serrano chilies and onions for guests to customize their heat levels. Always offer plenty of fresh lime wedges; the acidity cuts through the richness of the marrow perfectly. A side of avocado slices adds another layer of creamy texture to the meal.