The flowers are thoroughly washed and cut into medium pieces. The onion is finely chopped. The tomato is blended.
All the ingredients are placed in a pot with hot oil and fried. Once golden, the broth, previously seasoned with salt and pepper, is added.
Separately, the masa, lard, and salt are mixed well, making small balls the size of a marble, hollowing them out with a finger. These balls are added to the broth, and when they are well cooked, the soup is served hot. If desired, a little hot sauce can be added.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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