Pinto bean soup with masa dumplings (Sopa de ombligo) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 17) by Pati Jinich

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Notes about this recipe

  • jenburkholder on March 29, 2022

    Very tasty. Upped the quantities of all by about 1.5 - except tomatoes, which were doubled (no harm done). The dumplings were a bit too soft with regular masa, might be better with masa for tamales, but they firmed up overnight in the fridge (made good leftovers!). Omitted mint, because we didn’t have it, and added more cilantro. Would definitely repeat.

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