Ingredients with Measurements:
- 1 lb. Moronga (Mexican blood sausage)
- 1 bunch of kale, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz.)
- 4 cups of chicken broth
- 1 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the Moronga to the pot and cook until browned.
4. Add the chopped kale to the pot and stir until wilted.
5. Pour in the can of diced tomatoes and chicken broth.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 3g
Substitutions for ingredients:
- If Moronga is not available, you can substitute with chorizo or any other sausage.
- You can use spinach instead of kale.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add a can of black beans for extra protein and fiber.
Tips and tricks:
- Be careful not to overcook the Moronga, as it can become tough.
- If the soup is too thick, add more chicken broth or water to thin it out.
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:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled corn on the cob
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the Moronga thoroughly to avoid any foodborne illnesses.
Food history:
- Moronga is a traditional Mexican blood sausage that is made with pork blood, rice, and spices.
Flavor profiles:
- The soup has a rich and savory flavor from the Moronga, with a slight bitterness from the kale.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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