Ingredients with Measurements:
- 1 lb. snails, cleaned and washed
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Large pot
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and jalapeño pepper to the pot and sauté until the onion is translucent.
3. Add the diced tomatoes, chicken broth, ground cumin, dried oregano, salt, and black pepper to the pot and bring to a boil.
4. Reduce the heat to low and add the cleaned and washed snails to the pot.
5. Simmer the soup for 30 minutes or until the snails are tender.
6. Stir in the chopped cilantro and serve the soup hot with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Fat: 8g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Instead of snails, you can use shrimp or clams.
- Instead of chicken broth, you can use vegetable broth.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different types of peppers for a spicier or milder soup.
Tips and Tricks:
- Make sure to clean and wash the snails thoroughly before adding them to the soup.
- Adjust the amount of jalapeño pepper according to your preference for spiciness.
- Serve the soup with warm tortillas or crusty bread for dipping.
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 over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a lime wedge on the side.
- Garnish the soup with additional cilantro leaves.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve the soup with a side of rice or beans.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to clean and wash the snails thoroughly before adding them to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Mexican snail soup is a traditional dish from the state of Veracruz in Mexico.
Flavor Profiles:
- Spicy, savory, and earthy
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican