Ingredients with Measurements:
- 1 cup dried white corn kernels
- 1 pound beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 ears of corn, cut into rounds
- 1 cup chopped cabbage
- 1 cup chopped spinach
- Salt and pepper to taste
- 6 cups water
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the dried white corn kernels and soak them in water overnight.
2. In a large pot, add the beef shank and cover with water. Bring to a boil and then reduce heat to low. Simmer for 1 hour or until the beef is tender.
3. Remove the beef from the pot and shred it into small pieces. Set aside.
4. In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the ground cumin, dried oregano, and paprika to the pot and stir to combine.
6. Drain the soaked corn kernels and add them to the pot along with the chopped carrots, potatoes, and corn rounds.
7. Pour in 6 cups of water and bring to a boil. Reduce heat to low and simmer for 1 hour or until the corn kernels are tender.
8. Add the shredded beef, chopped cabbage, and chopped spinach to the pot. Season with salt and pepper to taste.
9. If desired, use an immersion blender to blend the soup until it reaches your desired consistency.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 33g
Protein: 22g
Sodium: 150mg
Fiber: 5g
Substitutions for ingredients:
- Dried white corn kernels can be substituted with canned hominy.
- Beef shank can be substituted with beef chuck or beef brisket.
- Carrots, potatoes, and corn can be substituted with other vegetables of your choice.
Variations:
- Add a can of diced tomatoes for a slightly tangy flavor.
- Add a diced jalapeño pepper for some heat.
- Use chicken instead of beef for a lighter version of the soup.
Tips and tricks:
- Soak the dried corn kernels overnight to reduce the cooking time.
- Shred the beef after it has cooled down to make it easier to handle.
- Use an immersion blender to blend the soup to your desired consistency.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Crusty bread
- Tortilla chips
Suggested side dishes:
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the beef is fully cooked before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Chairo soup is a traditional Bolivian soup that is typically made with dried white corn kernels, beef, and a variety of vegetables.
Flavor profiles:
Chairo soup has a hearty and slightly sweet flavor from the corn kernels, and a savory flavor from the beef and vegetables.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Bolivian