1 lb. stale tortillas, torn

1 cup milk

2 oz. grated cotija cheese

6 epazote leaves, roughly chopped

1 garlic clove

1 small white onion, roughly chopped

1 large egg plus 1 yolk

3 oz. lard

12 cup heavy cream

8 cups beef stock

6 tbsp. tomato purée

Kosher salt and freshly ground black pepper


In a large bowl, soak the tortillas in the milk until soft, about 30 minutes. Transfer to a food processor along with the cheese, epazote, garlic, onion, egg and yolk, salt, and pepper and purée until smooth. Roll the mixture into 2-inch balls.

Heat lard in a large saucepan over medium-high. Cook the tortilla balls, turning as needed, until golden, 5 minutes. Transfer balls to a plate and set aside.

Add the tomato purée and cook 2 to 3 minutes. Add the beef stock, salt, and pepper and boil simmer for 10 minutes. Add the tortillas balls and cream and cook 5 minutes more.