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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is something like a soup crossed with a stew. It can be a little messy to eat. This recipe is from a now closed taqueria in San Francisco. Ingredients:
2 tablespoons vegetable oil |
2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes |
1 medium white onion, diced |
3 garlic cloves, chopped |
1 (14 1/2 ounce) can diced tomatoes |
6 cups beef broth |
1 bay leaf |
1 tablespoon dried mexican oregano |
1 lb red potatoes, diced |
1 carrot, peeled and diced |
2 ears corn, shrucked and cut into 1-inch-thick-rounds |
1 zucchini, cut into thick matchsticks, 1 inch long |
1/2 head green cabbage, cored, thinly sliced |
1/4 cup chopped fresh cilantro |
salt & freshly ground black pepper |
1/2 medium white onion, finely diced |
fresh cilantro stem |
1 lime, cut into 6 wedges |
12 tortillas, warmed |
Directions:
1. Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
2. Add the onion and garlic and cook for 3 minutes.
3. Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
4. Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
5. Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
6. Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.
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