It’s winter time again and I love nothing better than a big bowl of hearty soup. This was one of those recipes that evolved as I made it. I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!
mexican beef soup
- 1 brown onion, diced
- 1 stick celery, chopped
- 1 or 2 cloves garlic, crushed
- 1 chorizo sausage, sliced
- 500g beef mince
- 1 carrot, diced or grated
- 1 zucchini, diced
- 1 can diced tomatoes
- 1 teaspoon Mexican chilli powder
- 1 teaspoon turmeric
Brown onion and celery in a large frypan in some butter and/or olive oil until softened. Add garlic and cook for another minute or so. Add chorizo and mince and cook until mince is browned. Add carrots, zucchini, tomato and spices and stir to combine. Season with salt and pepper. Add enough water to cover and bring to the boil. Simmer for 20-30 minutes. You can adjust the amount of water to suit your soupy preference 🙂
I served this with grated cheese and a big dollop of sour cream!
I’ve been following a low carb diet for a few months now and while I haven’t really missed bread all that much, I was missing my tortillas! I found this recipe which works really well. It’s got a different taste and texture but holds together really well, and also works pretty well as a pizza base. However, don’t try using it in tortilla pie or enchiladas etc… It kind of disintegrates during cooking!
Coconut flour tortillas
1/2 cup coconut flour
2 tablespoons psyllium husk
1/4 teaspoon salt
1/4 cup butter or coconut oil, softened
1 cup boiling water or stock
1/2 teaspoon Mexican spices, optional
in a medium sized bowl, stir together the coconut flour, psyllium husk, salt and spices. Add the butter or coconut oil. Stir and gradually add the boiling water – it will melt the butter. Combine until smooth. Divide dough into quarters and place one piece between 2 sheets of greased baking paper. Use a rolling pin to roll out to a thin circle shape. You can then cook these In a couple of different ways. My favourite is to cook it on a sandwich press. This flattens it out nicely and cooks evenly on both sides. You could also use a frying pan. I find this leaves you with a slightly thicker tortilla. Either way works well for me…
Keep tortillas in the freezer, as they don’t keep well. I find popping them under the sandwich press for about 30 seconds or so is enough to defrost them quickly and they cope well with being frozen.