Cooking Index - Cooking Recipes & IdeasSopa De Picadillo Recipe - Cooking Index

Sopa De Picadillo

Cuisine: Mexican
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 lb 454g / 16ozGround meat - (beef. Lamb, pork, or a combination)
1 cup 62g / 2.2ozOnion - chopped
1   Tomatoes - with the tomatoes squeezed and cut into pieces and the juice reserved
3   Garlic - minced
2 cups 474mlBeef stock
1   Apple - unpeeled, cored, and chopped
2   Canned whole jalapenos - sliced thinly
10   Pimiento-stuffed olives - halved
1/4 cup 40g / 1.4ozRaisins
1/4 teaspoon 1.3mlCinnamon
1/8 teaspoon 0.6mlCloves
  Salt and pepper to taste
  Garnish
1/2 cup 99g / 3.5ozAlmond pieces - sauteed and toasted in 1 teaspoon butter

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.