SLOW-COOKED MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
MEXICAN BEEF SOUP
As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
BEEF SOUP (CALDO DE RES)
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
Provided by Witch Doctor
Categories Chowders
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4
MEXICAN BEEF TORTILLA SOUP
Children love this meal. Its a hearty soup with just enough kick to it. Serve it with a healthy salad and some jello jigglers for the kids.
Provided by Shoppohollic
Categories Pork
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- - In a large pot over medium heat cook ground beef until browned and crumbly.
- - Add salsa, broth and corn. Cook until mixture comes to a boil. Reduce heat and simmer just until heated through.
- - Top the soup with all or some of your favorite toppings and enjoy.
Nutrition Facts : Calories 169.9, Fat 8.7, SaturatedFat 3, Cholesterol 35.2, Sodium 1400.5, Carbohydrate 10.7, Fiber 2.1, Sugar 3.8, Protein 13.9
BEEF AND RICE SOUP, MEXICAN STYLE
This soup is so different, yet so delicious. Easy to prepare, just do your chopping and measuring of spices first, then all you need to do is make the soup. I can't really describe the flavor, except to say that is like no other soup I've had before--very "fresh" tasting--your tastebuds will thank you! From Easy Meals, Mexican. Don't let the long list of ingredients put you off. Doing the prep first makes it easy--chopping your veggies, and measuring the spices. And don't say yuck to the orage zest, raisins and chocolate. It all contributes the wonderfully fresh, lively taste of the soup!
Provided by ciao4293
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
- Remove the pan from the heat, and add the wine.
- Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
- Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
- Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
- Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
- Now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
- Simmer gently for one hour, stirring occasionally.
- When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
- (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.
Nutrition Facts : Calories 572.1, Fat 35.2, SaturatedFat 11.9, Cholesterol 77, Sodium 1995, Carbohydrate 33.4, Fiber 4.1, Sugar 13.3, Protein 25.6
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