Tag Archives: Mexican food

Mexican Homestyle Soup

Being from California, we are graced with stellar Mexican food. Over the years I’ve taken advantage of this, and taken cooking classes, and sampled as many Taco Trucks as I could, you know, in the name of science and stuff! Actually I have this deep seated fear that when I move to Tennessee someday, I won’t have access to the same quality of Mexican food. I want to make sure I can re-create all my favorites, just in case. This is one of my favorites, something about potato with meat in a spicy broth just makes me happy. This is perfect for a cold day, it’s deeply comforting with a nice little kick.

Like a hug for your belly.

Like a hug for your belly.

Mexican Homestyle Soup

  • 4 Roma tomatoes
  • 2 serrano chiles, stems removed
  • 1 poblano pepper, stem and seeds removed
  • 1 white onion, sliced
  • Half of a head of garlic, paper left on
  • 1 pound carne asada, cut into bite sized pieces
  • 1 Tablespoon oil
  • 2 large potatoes, peeled and diced
  • 3.5 cups beef broth
  • 1 can black beans, rinsed
  • 2 cups frozen sweet corn
  • 3 bay leaves
  • Cilantro
  • Salt and pepper
  • Cumin
Blistered peppers make me a very happy girl!

Blistered peppers make my taste buds pay attention!

Place the tomatoes, Serrano chiles, poblano pepper, onion and garlic in a 375 degree oven. For about about 20 minutes. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time. Let cool. Remove the blistered skin from the poblano and paper from garlic. Add all the roasted ingredients to a food processor and process until smooth.

Meat and potatoes make this cattle rancher happy.

Meat and potatoes make this cattle rancher happy.

Season the beef with salt, pepper and cumin. Preheat the oil in a large pot. Cook the beef until nicely browned. Add the potatoes and cook for 3 more minutes, stirring once. Add the broth and bay leaves. Bring to a boil.
Add the pureed mixture to the boiling beef and potatoes. Simmer for 25 minutes. Add beans, corn, cilantro to taste and cook for another 5-10 minutes. Serve with tortillas, avocado, limes and sour cream.

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Filed under Ag, agriculture, food, Know a California Farmer, meat, photos, Ranch life, Recipe, Uncategorized

Salsa Verde

Tomatillos. For years I wondered what they were in my grocery store.

Tomatillos. For years I wondered what they were in my grocery store.

When I went to Mexico for the first time I was amazed at all the salsas and sauces they had at every table. I mean, I’m from California so I’ve been exposed to decent Mexican food for most of my life, but nothing compares with going to the food’s natural habitat to realize how much everything you’ve had before, sucks.

Once I learned what tomatillos were I grew to love them. Not scary at all!

Once I learned what tomatillos were I grew to love them. Not scary at all!

I became enamored with salsa verde (thats the green stuff). When I came home to California the salsa verde I found was lacking. It simply wasn’t flavorful like it was supposed to be, spicy is one thing, but flavor is a whole other.

I took a Mexican cooking class and pumped my Mexican friends for tips and recipes. After a few years, I managed to make a decent salsa verde. I’m pretty hardcore about it these days, I grow jalapenos, tomatillos, onions, and limes.  And know what? It’s worth it!

 Salsa Verde 

  • 6 cups husked and chopped tomatillos
  • 1 large onion chopped
  • 1 1/2 cups jalapenos (I leave most of the seeds in because I like the hot)
  • 4 cloves garlic
  • 3 tablespoons cilantro
  • 2 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3/4 cup white vinegar
  • 1/2 cup lime juice (I’ll actually use half bottled lemon)
I like to use foil, it just helps with the cleanup.

I like to use foil, it just helps with the cleanup.

Place peppers and tomatillos on a cookie sheet with edges and broil until you have lovely char marks.

Burnt=yum

Burnt=yum

The basics.

The basics.

Then place the onion, cilantro, garlic and pepper/tomatillo mixture in your cuisinart and mix until smooth.

The cuisinart is one of my favoritist things ever.

The cuisinart is one of my favoritist things ever.

Place all ingredients in a large saucepan.

Bring to a boil, then simmer for 10 minutes.

At this point you can place it in your refrigerator to enjoy on everything.

OR

Place in sterilized jars and process in a boiling-water canner for 15 minutes.

This is so good and fairly easy. This winter when I am enjoying my summer tasting salsa verde, I'm going to pat myself on the back!

This is so good and fairly easy. This winter when I am enjoying my summer tasting salsa verde, I’m going to pat myself on the back!

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Filed under Ag, agriculture, food, Know a California Farmer, photos, Ranch life, Recipe, Uncategorized