Sopa De Picadillo Recipe - Cooking Index
1 tablespoon | 15ml | Olive oil |
1 lb | 454g / 16oz | Ground meat - (beef. Lamb, pork, or a combination) |
1 cup | 62g / 2.2oz | Onion - chopped |
1 | Tomatoes - with the tomatoes squeezed and cut into pieces and the juice reserved | |
3 | Garlic - minced | |
2 cups | 474ml | Beef stock |
1 | Apple - unpeeled, cored, and chopped | |
2 | Canned whole jalapenos - sliced thinly | |
10 | Pimiento-stuffed olives - halved | |
1/4 cup | 40g / 1.4oz | Raisins |
1/4 teaspoon | 1.3ml | Cinnamon |
1/8 teaspoon | 0.6ml | Cloves |
Salt and pepper to taste | ||
Garnish | ||
1/2 cup | 99g / 3.5oz | Almond pieces - sauteed and toasted in 1 teaspoon butter |
Brown the meat and onions in the olive oil in a large saucepan. Stir in the garlic after the meat is brown, then add the stock, reserved tomato juice, and all the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 20 minutes.
When ready to serve, ladle the soup into festive bowls and sprinkle with the toasted almonds. Serve immediately.
This unusual soup is based on the traditional Latin one-meal dish that customarily stuffs tacos, tamales, empanadas, and poblano peppers--traditionally is served at Mexican weddings--and now is being used in the southwestern United States to stuff Thanksgiving turkeys. It's definitely a waker-upper as a soup, best served in small portions as an appetite stimulant.
Serve hot to 6 people as a first course.
Source:
Patricia Wriedt - Mexico City
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