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Soup - Mexican broth A mexican flavorful way to use broth as the base and protein in a soup. ~4 qt pot
saute in a good amount of fat (tallow or lard) about 1-2 t salt (depends on your broth) 1 large onion 1 large carrot 2 stalks celery 1 bulb garlic when soft and flavorful add: 4-8 T chili powder, this is what makes this soup yummy. 3-4 T cumin simmer a few minutes to bloom the spices. Add: 1 big green pepper 1 anaheim pepper about 6-8 cups meat broth bring to a simmer Add: 2 c quinoa cover and simmer gently until quinoa is done to your liking. Flavor with: some ketchup more salt maple syrup Add: meat if you still have it chicken or turkey, I don't know if beef would be good, but maybe. Serve with: cheese chopped red onion Thicken with masa as needed.
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