Hours of Operation:
Sunday - Thursday 11:00 am to 10:00 pm
Friday & Saturday 11:00 am to 11:00 pm
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Fox 7 News T.V. Recipe
La Morada’s Tortilla Soup
1 gallon water
2 ounces Chicken Base (high quality)
1 Tbl comino
.5 Tbl chili powder
.75 Tbl Salt (to taste)
1 ounce jalapeno
1. 5 ounce garlic (fresh)
1 ounce oil (vegetable)
9 ounces onion (chopped)
9 ounces tomatoes(chopped)
6 ounces masa
4 ounces corn starch
Bring water, ck base and spices to boil.
Combine oil, garlic, and jalapenos in blender and blend into a smooth liquid. Combine oil mixture, onions and tomatoes into skillet and sauté until vegetables are soft.
Add all ingredients to water and spice mixture and bring to boil.
Thicken with masa first, then corn starch until desired thickness is achieved.
Note: Corn starch must be dissolved in water before used for thickening.
Note: This recipe has been reduced for a smaller batch so be sure and spice to taste.
Meatballs
½ Tbs Salt
¼ Tbs Chopped Garlic
½ Tbs Black Pepper
¼ Cup Rice (cooked)
1 ½ Lbs Ground Beef
1 Egg-Yolk Removed
3 Tbs Chopped Onions
1 Sprig Fresh Mint
Mix all ingredients in large mixing bowl. Mix evenly and form into ¾ ounce meatballs.
Boil Meatballs in water 25-30 minutes. Yields approximately 30 meatballs.
Sauce
3 Tomatoes
1 cup Blended Tomatoes
¼ can Chipotle peppers
3 Ancho Peppers
1 Tbs. Salt
½ Tbs Cumin
¼ White Onion
¼ Tbs Black Pepper
pinch of Oregano
3 Cloves Garlic (chopped)
1 Tbs Ck Base
Corn Starch (about ½ cup)
Water (about ¼ cup)
In blender mix all ingredients except water and cornstarch. Once blended pour contents of blender into sauce pan and bring to boil. Add water to cornstarch and mix. Pour cornstarch mixture into boiling sauce mixture until desired consistency is achieved.
When sauce is thickened lower to a simmer and add meatballs. Simmer together for 8-10 minutes. Serve with Spanish Rice Guacamole and Beans.
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