Ingredients with Measurements:
- 1 lb. of beef machaca
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14 oz.)
- 1 can of black beans, drained and rinsed (15 oz.)
- 1 can of corn, drained (15 oz.)
- 4 cups of beef broth
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the beef machaca to the pot and cook until browned, stirring occasionally.
3. Add the can of diced tomatoes, black beans, corn, beef broth, ground cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. Taste the soup and adjust the seasoning as needed.
6. Serve the soup hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 28g
Protein: 22g
Fiber: 6g
Substitutions for ingredients:
- Ground beef or shredded chicken can be used instead of beef machaca.
- Diced fresh tomatoes can be used instead of canned tomatoes.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen corn can be used instead of canned corn.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Top the soup with shredded cheese, sour cream, or avocado slices.
- Use vegetable broth instead of beef broth for a vegetarian version of the soup.
Tips and Tricks:
- If you can't find beef machaca, you can make your own by shredding beef jerky or dried beef.
- To save time, you can use canned beef broth instead of making your own.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot on the stove over medium heat until hot.
Presentation Ideas:
Serve the soup in bowls with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, avocado slices
Pairings:
This soup pairs well with crusty bread or tortilla chips.
Suggested Side Dishes:
A simple green salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting Advice:
If the soup is too thick, add more beef broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food Safety Advice:
Make sure to cook the beef machaca thoroughly before adding it to the soup.
Food History:
Machaca is a traditional Mexican dish made from dried, shredded beef. It was originally used as a way to preserve meat in the days before refrigeration.
Flavor Profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the corn.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican