SOPA MEXICAN FOOD RECIPES

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SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP) RECIPE - NYT ...



Sopa de Albóndigas (Mexican Meatball Soup) Recipe - NYT ... image

Ask 10 people for a recipe for a particular dish, and you’ll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family’s tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: “My mom always told me that when the rice is done, the soup is ready,” Mr. Avila said. “She used it almost as a timer.” The toppings — piled on as you would atop chili — skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they’re all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they’ve firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

CALDO DE POLLO + SOPA A LA MEXICANA (MEXICAN-STYLE CHICK…



Caldo de Pollo + Sopa a la Mexicana (Mexican-Style Chick… image

This Mexican-Style Chicken Soup begins with Caldo de Pollo, a light homemade chicken broth flavored with herbs and aromatics.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Number Of Ingredients 23

3 pounds chicken pieces
3 carrots, peeled and cut into chunks
1 brown or yellow onion, halved
3 celery stalks, leaves included, cut into large chunks
2 leeks, dark green parts removed, white and light green parts halved lengthwise, washed and chopped.
1 garlic clove
6 black peppercorns
6 Italian parsley sprigs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 tablespoon kosher or coarse sea salt
3 1/2 quarts water
6 skinless, bone-in chicken thighs
2 quarts chicken broth
2 medium zucchini, thinly sliced
4 thin carrots, peeled and thinly sliced
1 cup frozen peas
6 medium tomatoes, sieved (see notes in post)
Salt and pepper to taste
1 avocado, diced, for garnish
Handful of chopped cilantro for garnish
Pickled jalapeños, for garnish

Steps:

  • Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
  • Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
  • Using tongs, transfer the chicken to a bowl.
  • Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
  • Shred the chicken and set aside for future use.
  • Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
  • Add the sieved tomatoes and cook for about 2 minutes.
  • Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
  • Adjust the salt and pepper to taste.
  • Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
  • Garnish with diced avocado, cilantro, and pickled jalapeño.

Nutrition Facts : Calories 526.68, FatContent 27.00, SaturatedFatContent 7.29, CarbohydrateContent 13.53, FiberContent 4.66, SugarContent 4.91, ProteinContent 58.06, SodiumContent 1738.64, CholesterolContent 262.60

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