Mexican soups are different from our traditional first courses with rich taste, thickness and lots of spices.
But at the same time most of them are prepared from the products we are used to.
Surprise household unusual dinner?
Mexican Soup - General Cooking Principles
For Mexican soup, it is not necessary to have a thick and rich broth. Due to the large number of spices and harmoniously selected ingredients, even on the water get the attention of the dish. What spices are mainly used: cumin, different types of pepper, oregano, cumin, marjoram.
What foods are most often used in dishes:
• corn;
• beans;
• tomatoes, juice and tomato based sauces;
• onion garlic;
• hen;
• Bulgarian pepper.
In addition to vegetables, cereals are also often found in Mexican soups, mainly rice. There are many recipes with pasta.
Cooking technology has no features. Ingredients are boiled, sometimes with pre-roasting. Mexican soups are served with traditional cornmeal tortillas. Also to the dishes you can offer fresh herbs and sour cream.
Recipe 1: Mexican soup with sweet pepper and corn
One of the easiest and most common recipes for Mexican soup. Ideally, fresh corn kernels are used, but we take canned food. What we accelerate and simplify cooking.
Ingredients
• 2 tomatoes;
• 2 onions;
• 300 grams of corn;
• 1 large pepper;
• vegetable oil;
• 300 ml of water;
• spices.
Cooking
1. Blow the tomatoes with boiling water, rinse with cold water and remove the skin. Cut into cubes.
2. Heat up some oil, fry chopped finely onion.
3. As soon as the onions are reddened, we also add the chopped peppercorn, fry the vegetables further.
4. After two minutes add tomatoes.
5. Another minute later, corn and water. Salt soup, season with spices and boil for another five minutes to combine the flavors of the ingredients.
Recipe 2: Mexican Bean Soup
In general, black beans are used for this Mexican soup. But it does not matter. You can take red, purple and even white. Do not forget the day before soak the beans in cold water to reduce cooking time.
Ingredients
• 1 carrot;
• 300 grams of beans;
• 3 cloves of garlic;
• liter of broth;
• 1 chilli pod;
• 2 sweet peppers;
• 1 onion;
• 2 celery stalks;
• 300 grams of tomatoes in their juice;
• spices and oil;
• greenery.
Cooking
1. Boil the swollen beans until done. If she stood in the water all night, then 40 minutes would be enough. Pour broth, it is not useful to us.
2. Shred the onion, fry. It is better to use a cauldron or a large saucepan for this purpose so as not to soil excess dishes and everything fits.
3. Add carrot shredded with small straws. Fry together.
4. Clean the peppers and chilli seeds from the seeds. Sweet peppers cut into cubes, and a sharp pod as small as possible. Together we lay out the carrots with onions.
5. Add diced celery and pass all vegetables for another five minutes.
6. Add tomatoes in your juice, and a minute later beans.
7. Put the spices, pour in the broth and cook for ten minutes after boiling. But the time is approximate, we check the readiness of vegetables. The pieces should be soft, but do not boil soft.
8. At the end put the greens.
Recipe 3: Mexican Milk Soup with Corn
Another variation of mexican soup with canned corn. But this time he cooks with chicken and milk. FIDE chicken breast is used, but you can likewise take the trimmed pulp from the thigh.
Ingredients
• fillet from the breast of one chicken;
• 2 onions;
• 500 ml of milk;
• 250 grams of corn;
• 1 bunch of dill;
• 4 spoons of butter;
• 1/3 chili pepper;
• spices.
Cooking
1. Cut the fillet into cubes, pour some water and cook for twenty minutes. It is not necessary to add many liquids, it is enough to the level of a bird. The resulting foam should be removed.
2. Onions need to chop cubes. Fry in a skillet. 3. At the end add chopped chili pepper to the onion, warm it up a little.
4. Put corn in the pan, along with the marinade, warm it up for about five minutes.
5. Divide the contents of the pan into two equal parts. Half crushed in a blender to a state of mashed potatoes, adding chicken broth. Pour into the pan.
6. Put the leftover vegetables from the pan in a saucepan and place on the stove.
7. Add spices, pour in milk, bring to a boil, turn off.
8. Pour into plates, add chopped dill.
Recipe 4: Mexican soup with minced meat and white wine
Recipe nourishing, warming and moderately spicy Mexican soup. Ideally, ground beef is used, but you can also take another, preferably with a low fat content.
Ingredients
• 400 grams of minced meat;
• 3 tomatoes;
• 1 onion;
• 1 sweet pepper;
• 3 cloves of garlic;
• 120 grams of white wine;
• 200 grams of canned beans;
• 1 spoon of tomato paste;
• 200 ml of broth;
• greens and spices;
• a little bit of oil.
Cooking
1. We are engaged in vegetables. Tomatoes cut into cubes, the skin is better to remove. Shred the onion, chop the pepper, chop the garlic. But you don't need to mix anything yet.
2. In a cauldron or saucepan with a thick bottom, fry the onion, then add the pepper, simmer for five minutes and pour in the broth.
3. Next put the tomatoes and immediately the wine, cover and simmer on a small fire for another three minutes.
4. Heat up a couple of spoons of vegetable, better than olive oil. Put the mince and fry.
5. We shift the stuffing in the pan.
6. Add canned beans, boil together for two minutes.
7. Now it's the spice line. In addition to salt, add cardamom, cumin, pepper, in the last turn put a spoonful of tomato.
8. Fill with garlic, herbs and ready!
Recipe 5: Mexican soup with chicken and corn tortillas
For the preparation of this dish will require Mexican tortilla tortillas. But we often replace them with corn chips. We use canned corn and beans, the weight is indicated without liquid.
Ingredients
• 6 tortilla cakes; • 1 spoon of butter;
• 2 fillets from the breast;
• 250 grams of beans in their juice;
• 250 grams of canned corn;
• 90 grams of hot salsa sauce;
• 0.5 bunch of cilantro.
Spices: oregano, paprika, cumin. All 1/2 spoon.
Cooking
1. Wash the fillet and cook the broth out of it. The output should be about a liter. Then we get the meat, cut into cubes. But you can do it immediately and reduce the cooking time of the broth.
2. Corn tortillas cut into strips and fry in hot oil in a frying pan. Better in small batches. The pieces should be ruddy and crispy. Shifts on napkins to remove excess fat.
3. In the broth add flavored seasonings and salt.
4. Alternately throw beans, corn. Give each ingredient to boil for half a minute.
5. Put the salsa sauce, boil the dish on low heat for about five minutes.
6. Add the chopped cilantro and half the fried tortillas, stir and turn off.
7. Arrange the dish on plates, decorate with the remains of roasted corn tortillas.
Recipe 6: Mexican Spaghetti Soup
Perhaps this soup will become a favorite, as it turns out very tasty, and cooks very quickly. Instead of spaghetti, you can use any pasta and even noodles, but in this case you need to adjust the cooking time.
Ingredients
• 500 ml of water or broth;
• 500 ml of tomato juice;
• 1 teaspoon oregano;
• 250 grams of spaghetti;
• 6 tablespoons sour cream;
• 1/2 tablespoon marjoram;
• 1 teaspoon cumin;
• 1/2 tablespoon cayenne pepper;
• 60 grams of grated cheese.
Cooking
• Boil spaghetti until half cooked. Water is drained, no need to wash, immediately add the broth and tomato paste.
• Put all the spices and warm up for 3 minutes.
• Add sour cream and grated cheese, stir.
• Arrange the dish in the plates, served with cakes.
Recipe 7: Mexican Rice Soup
Another Mexican national dish. Very satisfying, rich, fairly spicy and spicy. But at will the amount of spices can be reduced.
Ingredients • 30 ml of olive oil;
• 1 onion;
• 1 spoon of tomato;
• 1 pod of red pepper;
• 150 grams of canned beans;
• 200 grams of ground beef;
• 2 cloves of garlic;
• 100 grams of long rice;
• 1 liter of tomato juice;
• 100 grams of canned corn.
Spices: 0.5 tsp. cumin, black pepper, cardamom, oregano.
Cooking
1. We cut onions arbitrarily, but not very large. Fry in butter with chopped hot pepper, add minced meat and fry together. At the end put chopped garlic.
2. Separately boil rice until cooked, drain liquid.
3. Pound the cumin with cardamom in a mortar, add to the stuffing, stir.
4. Pour in tomato juice and bring to a boil. Put all the other spices: pepper, oregano,
5. Add rice, followed by corn and beans.
6. Tomim a dish over low heat for about ten minutes, do not allow it to actively boil.
7. Fill with greens, served with corn tortillas.
Mexican Soup - Tips and Tricks
• Mexican cuisine is often simplified by replacing fresh food with canned food. This is mainly beans and corn. But we must remember that they are already cooked and soft, so it is important to prevent them from digesting.
• Chili is a frequent ingredient in Mexican soups. But it can always be replaced with ordinary ground red pepper. And if you do not really like spicy dishes, then add more paprika for taste.
• Mexican cornmeal tortillas are not always available for sale. But on the other hand, they are very easy to prepare, which can once again surprise the household. Well, if laziness or no time, you can always buy corn chips.
