Guadalajarasoup Recipes

GUADALAJARA SOUP

Steps:

• Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
• Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
• Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.

GUADALAJARA SOUP

Steps:

• Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
• In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
• Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

GUADALAJARA SOUP

Steps:

• Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
• In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
• Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

GUADALAJARA SOUR

Steps:

• Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it.