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Rich Mexican Beef Soup with Chipotle Chili
This Mexican beef soup is very simple and it tastes incredible. An economic cut of steak is transformed into juicy tenderness in this Mexican soup recipe by a long, slow cooking process. The soup is cooked on the stove, rather than in a slow cooker, but the process is the same. Actually, skirt steak and similar cheap cuts are used in lots of Mexican food recipes since this was the only kind of affordable meat available to many Mexicans at one time and slow cooking the meat is the best way to make it falling-apart tender.
As well as the succulent meat, this Mexican beef soup contains tomatoes, onion, beans, chili, and some seasonings. The chipotle chili pepper in this Mexican beef soup recipe gives it some piquancy without making it too fiery, and the chili flavor makes the soup extra satisfying and warming, as well as complementing the meaty taste. Serve this delicious Mexican beef soup with some homemade cornbread for dunking. You will have plenty of time to make it as the soup slow cooks. You can make cornbread in an ovenproof skillet and then finish it off in the oven. What a delicious lunch or dinner that would make. Another option is to serve some warm bread for dunking or some tortillas, in the typical Mexican style.
If you like really thick soups, almost like stews, reduce the amount of tomato puree to one pint and then you can serve this dish over rice instead of in bowls like soup. It is excellent both ways. Mexicans normally eat their heaviest meal at midday and then dinner tends to be a light affair. Since we usually do things the other way around, you could make this as a soup if you want to make a lunch recipe or appetizer, or as a stew if you are considering a dinner recipe.
Chili-Spiced Mexican Beef Soup with Kidney Beans
Ingredients -
3 lbs braising steak or chuck steak, in 2 inch cubes
2 finely chopped yellow onions
15 oz can red kidney beans, drained
2 tablespoons chopped, fresh chipotle chili pepper
1 ½ pints tomato puree
6 tablespoons vegetable oil
¼ teaspoon salt
1 bay leaf
2 teaspoons Mexican oregano
2 tablespoons wine vinegar
3 finely chopped cloves garlic
Preparation:
Heat the oil in a big, heavy pot, and then add the steak.
Brown it and then add the garlic and onion.
Cook for 2 minutes. Add the vinegar, salt, oregano, tomato puree, bay leaf, and chili and gently cook the mixture on the stove, covered, for an hour and a half or until the meat is tender.
Stir in the drained kidney beans and cook for another 5 minutes.
Take out the bay leaf before serving.
(Serves 6)
Photo Description:
For a rich, bold, and mouthwatering soup recipe, this Mexican beef soup is truly delicious. The combination of tomato puree and beef makes it richly colored and the flavors are simple but they work so nicely together. The long, slow cooking process not only makes the economical cut of steak really tender but it also means the flavors in this Mexican soup recipe will blend with one another really well. The chili in this soup makes it lively without being overpowering and everyone will love this easy Mexican soup recipe, whether you serve it for lunch or dinner.
