Tag Archives: soups

Tortitas de Carne Deshebrada en Caldo (Shredded Beef Fritters in a Warm Broth)

 Tortitas de Carne Deshebrada en Caldo is a recipe that was adapted from my abuelita Sara. For many years now, my sister and I have been toying with the idea of writing a family cookbook. In one of our many conversations, I expressed how I wished to have been able to learn more of my grandmother’s recipes. Her cooking style was simple, always prepared with fresh ingredients and served in a simple manner. The scribbled note I wrote for this recipe was lost for a while until recently. From my sister Cristela’s memory of the soup, she described a torta (fritter) prepared with the same batter used for chiles rellenos that was filled with shredded beef. It was served in a warm beef broth with a little added rice. I can imagine it served with warm corn tortillas and garnished with fresh lime and diced chile serrano. Delicious! For this version, I added a few more ingredients to the soup base, which was the soup base my Mom  used to prepared for her caldo de albondigas.  Now everytime I prepare any shredded beef recipe, I will save some for this tasty recipe. I can still envision those milk glass soup bowls with the red trim and the red table in my abuela’s kitchen, the sounds of chickens and cows in the distance…. 

Shredded Beef Fritters Served in a Warm Broth
Shredded Beef Fritters Served in a Warm Broth



Soup Base
Olive oil
1/2 cup white onion, diced
1 serrano pepper, minced
2 chile de arbol
3 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
2 roma tomatoes, diced
Juice of 1 lemon, plus more for garnish
1/4 cup cilantro chopped, plus more for garnish
5 cups homemade beef or chicken broth
*This recipe is best when prepared with homemade beef broth from cooking the beef
Salt and pepper to taste

Fresh and simple ingredients always make for the most delicious recipes
Fresh and simple ingredients always make for the most delicious recipes
This soup base is best prepared with homemade beef stock form cooking the flank or skirt steak
This soup base is best prepared with homemade beef stock form cooking the flank or skirt steak

For Tortitas
1/2 pound cooked shredded beef
1 tablespoon of flour
4 large eggs, separate yolks from whites

Stiff peaks with egg whites. The beginning of many great recipes.
Stiff peaks with egg whites. The beginning of many great recipes.
Mix in egg yolks just until well incorporated
Mix in egg yolks just until well incorporated
Fold in the shredded beef to the beaten egg mixture
Fold in the shredded beef to the beaten egg mixture
Shredded Beef Fritters, Tortitas de Carne Deshebrada
Shredded Beef Fritters, Tortitas de Carne Deshebrada

1. Preheat 2 tablespoons of olive oil to medium heat in a large pot. Add the onions and serrano and cook for 3 minutes. Add the chile de arbol, garlic, cumin seeds and oregano and cook for another minutes. Add the remaining ingredients for soup base. Bring to a boil, reduce heat and cook for 20 minutes. Taste for salt and pepper. Keep soup on lowest heat setting just to keep warm.

2. To prepare the tortitas: In a skillet, preheat 1 1/2 cups of oil to medium heat for 5 to 6 minutes. In a large bowl, add the egg whites. With an electric hand mixer, beat the egg whites until stiff peaks form, add in the yolks and mix just until incorporated. Fold in the shredded beef.

3. Using a large spoon, ladle in about 1/4 cup of the beef/egg mixture into hot oil. Fry 2 tortitas at a time for about 2 minutes, turning halfway through cooking times or until golden brown. Drain onto a plate lined with paper towels. Repeat until all the tortitas are done. Yields 8 tortitas. Divide the caldo into 4 large bowls, add two tortitas, garnish with cilantro, avocado and lemon. Yields 4 servings.

Tortitas de Carne Deshebrada en Caldo
Tortitas de Carne Deshebrada en Caldo
Tortitas en Caldo~Shredded Beef Fritters in a Warm Broth
Tortitas en Caldo~Shredded Beef Fritters in a Warm Broth

Tomato Tortilla Soup

Today was the first day this whole winter that I felt there was some relief insight to this snow bound winter. A break from the cold and snow, but then the rain came. And with cloudy skies, comes tomato soup! A big batch of tomato soup that we will enjoy all weekend long. I prepare chicken tortilla soup all the time, but never thought to combine it with tomato soup?? Delicious! The most fun part was thinking of all the garnish possibilities. Hands down, my favorite is the fried tortilla strips and a little avocado. Unfortunately, my avocados are not quite ripe yet. This soup will only get better a few days from now.

 

Tomato Tortilla Soup

 

Ingredients

Olive oil
5 corn tortillas, diced, plus more for making fried strips
1/2 white onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 jalapeño, diced
3 cloves garlic, minced
2 bay leaves
1/3 cup cilantro, chopped
2 large cans whole tomatoes (28 ounces each)
6 cups chicken broth
1 tablespoon horseradish, optional
Juice of 1 lime
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon chipotle powder
Salt to taste
* Yields up to 10 servings

For Garnish
Fried tortilla strips
Cilantro
Green onions
Crema
Croutons
Crumbled bacon

Tomato Tortilla Soup Before Blending

Directions

1. Add 4 tablespoons of olive oil to a large dutch oven pot. Preheat to medium heat for a few minutes. Add the diced tortillas and cook for 6 to 8 minutes.

2. Add a little more olive oil and add the onions, carrot, celery, jalapeño and garlic. Cook for 8 to 10 minutes or until vegetables are soft. Add all of the remaining ingredients to the pot. Bring to a boil, reduce heat and continue cooking for 20 minutes. Taste for salt.

3. If you are not in a hurry, I would suggest pouring the soup into a large bowl and letting cool slightly before you blend it in 2 batches. Add it back into pot and cook on medium/low for 20 minutes. Yields up to 10 starter servings. Garnish with fried tortilla strips or any of the garnishes listed.

Tomato Tortilla Soup with Croutons and Bacon

The above Tomato Tortilla Soup garnished with homemade croutons and crumbled bacon.
Tips~ To make tortilla strips, take 8 corn tortillas and slice them into thin strips. Fry them in 350 degree oil for a few minutes, turning as needed, until crispy. Drain onto baking sheet lined with paper towels. Season lightly with salt.

Swiss Chard Ginger Vegetable Soup

What’s the one dish of food you crave when you have a cold? For me, it’s a hot bowl of broth loaded with vegetables. I remember a friend telling me to add plenty of fresh ginger  to my soup and that would help with my cold. Not sure if it will work, but I do know that the soup came out delicious and I will be adding ginger to a few more soup recipes.

 

Ingredients

2 tablespoons olive oil
1/3 cup white onion, diced
2 carrots, sliced
3 turnips, sliced
2 stalks celery, sliced
Salt and pepper to taste
3 cloves garlic, minced
4 to 5 tablespoons fresh ginger, minced
1 roma tomato, diced
3 chile de arbol, optional
2 bay leaves
7 to 8 cups vegetable or chicken broth (I used chicken)
Juice of 1 lime
1/2 pound Swiss Chard, sliced into ribbons (I washed it all and removed the green leafy parts from the stem down the middle)
Crushed red pepper for garnish

Swiss Chard Ginger Vegetable Soup

Directions

1. Preheat the olive oil to medium. Add the onions, carrots and turnips. Season lightly with salt and pepper an cook for 6 to 8 minutes.

2. Add in all of the remaining ingredients, minus the Swiss Chard. Bring to a boil, reduce heat and cook for 20 to 25 minutes. Taste for salt. Add in the washed Swiss Chard, remove from heat and let sit for 5 minutes. Garnish with crushed red pepper flakes. Yields up to 6 servings.

Notes; The ginger was very present and delicious and the Swiss Chard gave the texture of noodle soup.