Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) tomato sauce
- 4 cups beef broth
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1 tbsp. vegetable oil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.
2. Add the onion, garlic, and green bell pepper to the pot. Cook until the vegetables are soft, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, beef broth, cumin, oregano, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Stir in the chopped cilantro and cook for an additional 5 minutes.
6. Serve the soup hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 17g
Carbohydrates: 14g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red or yellow bell peppers can be used instead of green bell pepper.
- Fresh tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add a can of black beans or kidney beans for extra protein and fiber.
- Top the soup with shredded cheese, sour cream, or avocado slices.
- Serve the soup with tortilla chips or cornbread on the side.
Tips and tricks:
- Use a lean ground beef to reduce the fat content of the soup.
- If the soup is too thick, add more beef broth or water to thin it out.
- Adjust the seasoning to taste by adding more or less cumin, oregano, salt, and pepper.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve the soup with a side salad or roasted vegetables.
Suggested side dishes:
Tortilla chips, cornbread, or rice.
Troubleshooting advice:
If the soup is too thin, simmer it for a few more minutes to reduce the liquid. If it's too thick, add more beef broth or water.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Aporreadillo soup is a traditional Mexican dish that originated in the state of Guerrero. It's made with ground beef, tomatoes, and spices, and is often served with lime wedges and tortilla chips.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Mexican