COOKED MEXICAN SALSA RECIPE RECIPES

Name: Slow-Cooked Mexican Beef Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 pound beef stew meat (1-1/4-inch pieces); 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes; 2 cups frozen corn (about 10 ounces), thawed; 2 medium carrots, cut into 1/2-inch slices; 1 medium onion, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 cups beef stock; 1 can (10 ounces) diced tomatoes and green chiles, undrained; Optional: Sour cream and tortilla chips

SLOW-COOKED MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Slow-Cooked Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 602mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL

Mexican Restaurant Salsa Recipe - Mexican Food Journal image

Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.

Provided by Douglas Cullen

Categories Salsa

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 pound plum (Roma tomatoes)
1 half medium white onion
2 serrano chiles (or small jalapeños)
1 clove garlic (optional)
8 sprigs cilantro (fresh)
2 tbsp. cooking oil
1 tsp. salt

Steps:

Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
Roughly chop the tomatoes, onion, chiles, and cilantro
Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
Add ½ teaspoon salt
Blend the salsa until it has a coarse texture
Preheat 2 tablespoons of oil in a pan
Pour the blended salsa in the hot oil
Bring to a boil and then reduce the heat to low
Simmer for 15 minutes
Adjust the salt

Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g

More about "cooked mexican salsa recipe recipes"

SLOW-COOKED MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
From tasteofhome.com
Reviews 4.6
Total Time 06 hours 15 minutes
Category Lunch
Cuisine North America, Mexican
Calories 218 calories per serving

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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