Mexican Potato Soup with Carne Asade
If you want to add more Mexican recipes to your recipe box, Mexican Potato Soup with Carne Asade might be a recipe you should try. This soup has 725 calories, 48g of protein, and 40g of fat per serving. For $5.44 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. 131 person were impressed by this recipe. This recipe from Bakerette requires flank steak, garlic, ground cumin, and oregano. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. If you like this recipe, you might also like recipes such as Authentic Mexican Carne Asada, Carne Adovada (New Mexican Chile-Braised Pork), and Mexican sweet potato soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon ancho chile powder
1 teaspoon black pepper
2 tablespoons brown sugar
4 tablespoons butter
1/4 teaspoon cayenne pepper
4 cup chicken broth
1 1/2 cups evaporated milk or half-and-half
1 1/2 pounds Flank steak
2 tablespoons all-purpose flour
2 tablespoons garlic, minced or pressed
1 teaspoon granulated garlic
1 teaspoon ground coriander
2 teaspoons ground cumin
Zest of 1 lime
1 cup onion, minced
2 teaspoons dried Mexican oregano
12 ounces pepper jack cheese, shredded
2 pounds red potatoes, cubed
2 teaspoons salt
Salt and pepper to taste
1/2 cup sour cream
Equipment:
pot
whisk
potato masher
stove
frying pan
bowl
Cooking instruction summary:
In a large pot, melt butter over medium heat.Add onions, celery, garlic, oregano, cumin, coriander and cayenne and saute until onions are transparent. Whisk in flour and cook for one minute.Whisk in broth and potatoes and turn heat up to medium high and bring to a boil. Boil potatoes until they are fork-tender (about 15 minutes).Reduce heat to low and with a potato masher, mash potatoes in the pot to desired consistency. Stir in evaporated milk and cheese until cheese is melted.Remove pot from stove and stir in sour cream, salt and pepper. Serve warm.In a small bowl, combine brown sugar, chile powder, salt, garlic, pepper, and zest of lime and rub over both sides of the steak.In a large skillet over medium-high heat, cook the steak for two minutes on each side. Continue turning and cooking for two minutes on each side until an internal temperature reads 125 degrees Fahrenheit in the thickest part of the steak (rare). Remove from heat and thinly slice against the grain to keep the fibers shorter and less chewy.Stir into soup or garnish each serving with steak.
Step by step:
1. In a large pot, melt butter over medium heat.
2. Add onions, celery, garlic, oregano, cumin, coriander and cayenne and saute until onions are transparent.
3. Whisk in flour and cook for one minute.
4. Whisk in broth and potatoes and turn heat up to medium high and bring to a boil. Boil potatoes until they are fork-tender (about 15 minutes).Reduce heat to low and with a potato masher, mash potatoes in the pot to desired consistency. Stir in evaporated milk and cheese until cheese is melted.
5. Remove pot from stove and stir in sour cream, salt and pepper.
6. Serve warm.In a small bowl, combine brown sugar, chile powder, salt, garlic, pepper, and zest of lime and rub over both sides of the steak.In a large skillet over medium-high heat, cook the steak for two minutes on each side. Continue turning and cooking for two minutes on each side until an internal temperature reads 125 degrees Fahrenheit in the thickest part of the steak (rare).
7. Remove from heat and thinly slice against the grain to keep the fibers shorter and less chewy.Stir into soup or garnish each serving with steak.
Nutrition Information:
covered percent of daily need
