![]() ![]() In the 5-quart pot over medium to high heat, add oil. In the blender, place tomato sauce, onion, garlic cloves, oregano, ground cumin, and salt blend until smooth and set aside.Ģ. 4 medium russet potatoes, cubed I keep the peel on, but you can peel them if the peel bothers youġ. 1 pound ground beef, 93/7 percent fat you can use a higher percentage of fat 1 medium onion, diced1 medium green bell pepper, diced 2 tablespoon neutral oil canola, vegetable or avocado 1 15 oz can tomato sauce or 2 16 oz cans You got your meat, veggies, and savory tomato sauce in one delicious bowl. This Mexican Picadillo Soup will warm your soul and take you back to your mom's or grandma's kitchen. Simple Tomato Soup with Cream Cheese in Under 30 Minutes #toamtosoup#soup#tomato#simplesoup#weeknightdinncr ![]() Bring soup back to a simmer for 5 more minutes. ![]() If using a blender, place about 2 cups of the soup and cream cheese, blend until smooth, and place back into the pot and give it a good mix. Add the cream cheese in the last 5 minutes, and blend again with an immersion blender. Bring soup to a boil, then down to a simmer for 15-20 minutes.Ĥ. Place soup in a blender and blend until smooth, then place soup back into the pot. You can use a blender if you don't have an immersion blender. When it's at a simmer, begin to use an immersion blender, and blend until smooth. Bring to a boil and then down to a simmer.ģ. Saute for 2-3 minutes until the onion and garlic become translucent.Ģ.Once the onions and garlic are done, add chicken broth, whole tomatoes, basil, thyme, salt, and sugar. In a 3-4 quart pot over medium heat to high heat, add oil, and once the oil is hot, add onions and garlic cloves. 2 teaspoon dried basil 2 teaspoon ground thyme You can use fresh or dried thymeġ. 29 oz can whole tomatoes You can use diced tomatoes 32 oz chicken broth You can use vegetable or beef broth 1 medium onion, diced 3-4 garlic cloves, minced 2 tablespoon oil You can use avocado, olive, or vegetable oil. It's creamy without the heaviness, it has a slight tang, and the basil and thyme give it pizza kind of flavor without the guilt. My soup-temper has come in with a late start but late is better than never right? Here is my first soup Simple Tomato Soup with Cream Cheese in Under 30 Minutes. By its self into a burrito would be delicious as well. You can sever Machaca con Huevo with a side of refried beans, corn tortillas or Homemade Flour Tortillas. This is your finial product of the Machaca, now you add your scrambled eggs and you have Machaca con Huevo. Simmer for 5-10 mins just so the shredded beef heats through and the spices marry together. Once it is slightly translucent add one cup of water, garlic powder, salt and my favorite ground cumin. Sauté the onion, green bell pepper, jalapeño and tomato for 5 mins. The picture here at the bottom is where the shredded meat is going to get it’s flavoring. Here are a few of my other slow cooker recipes Lentil Chili, Slow Cooked Beef Stew Meat with Red Rice and Slow Cooked Spicy Shredded Chicken. Make the slow cooker your friend, I know the IN thing is the pressure cooker. Does not need much seasoning only salt and pepper when cooking in the slow cooker. Here the picture on top is the shredded beef cooked. What makes me sad is I did not learn how to cook like she did. Makes me sad, she was the best cook (I guess everyone would say that about their mothers). My mom would also make this dish all the time but I don’t remember how she would make it. So what a perfect dish this one is for me, Machaca con Huevo. Shredded Beef and eggs where two of my favorite dishes at the time. When I was younger we would go to Mexican restaurants and this dish would be the first one I would look for. This is a traditional Mexican breakfast dish. Machaca con Huevo also known as Shredded Beef with Egg. ![]()
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