Sopa de Migas, one of the most traditional soups from Central Mexico, is now a popular dish in many restaurants and homes in U.S., The secret to this soup recipe is found in La Costeña’s Taquera Sauce, that gives it a flavorful aromatic base of tomatoes and spices. A real delight!
- 6 slices dried white bread
- 4 cups prepared chicken stock
- 1 onion sliced lengthwise
- 2 chopped garlic cloves
- 1 Tbsp. lard
- ½ cup La Costeña taquera sauce
- 1 cup seasoned tomato puree
- 2 spring epazote
Soak bread in 2 cups of chicken stock. Sauté onion and garlic in the lard. Add taco sauce, tomato puree and simmer 5 minutes. Add epazote and the rest of the chicken stock and simmer a few more minutes. Add the bread in its broth, and bring to a boil again. Add more salt if necessary.