Soup-er Sunday Recap - Cazuela (Mac Style)

We had another Soup-er Sunday today. This was really our only one for the month of December since we have so many obligations and then Christmas. We also needed to celebrate the Rocket Scientist’s birthday, so we used today to do that as well.

The soup today was the Arizona version of Cazuela. There are many versions from different South American countries, but this one has been on my favorite list since the early 90’s. I used to work on the south side of the city, where some of the best Mexican food restaurants in town happen to be. My favorite little place is called Mi Nidito (my little nest). Perhaps you have heard of it…there is a famous person who visited there and apparently it’s a big deal!

At any rate – their version of Cazuela makes me so very happy. Served with warm, fresh tortillas (picked up from the tortilla factory down in the same area of town…so good!) this is a rib sticking soup. As I mentioned, there are several versions of it and the one here in Arizona is very heavy on potatoes and garlic! YUMMO! It is usually made with machaca or carne seca – both drier meats. However, I was running short on time and ended up just cooking a roast overnight in the crock pot – and it worked just fine. That being said – this is a recipe that you can play with, add to, take form…make it your own. My measurements are winging it for a family of 5 with leftovers!

Cazuela Mac Style

  • 4 pound Rump Roast

  •  8 cloves freshly chopped garlic (or 2T of the pre-chopped in a jar)

  • 2 cartons Beef Broths

  • One large onion, coarsely chopped

  • 5-6 large potatoes, skin on, chopped French fry style

  • 1 bunch Cilantro, coarsely chopped

  • 3 small cans chopped, roasted chilies (Hatch are the best)

  • Salt to taste

  1. Cook roast in crockpot on low for 10-12 hours with one carton of broth/stock and one can of chilies (I have a crockpot with a timer so I just set it and go to bed.). Remove roast from crockpot and shred.

  2. In a large soup pot place the shredded roast, the liquid contents of the crockpot, additional carton of broth/stock, ½ of the cilantro, chopped potatoes, onion and remaining cans of chilies.

  3. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until potatoes are tender. Add ½ of the remaining cilantro and cook for another 10 minutes.

  4. Place soup in a bowl and garnish with chopped cilantro.

Serve with fresh flour tortillas on the side (I love to dip them in my soup!).

Of course, it was a birthday celebration for the Rocket Scientist – a chocolate lover beyond compare. So, I made a dark chocolate layer cake with Chocolate Nutella Frosting. It was a hit!

Hope you have a very Merry Christmas and Happy Hanukkah. I will be back in 2015 with more Soup-er Sunday Recaps!


Soup-er Sunday Recap - Taco Soup

So good with a nice glass of ginger-ale or sweet tea!

So good with a nice glass of ginger-ale or sweet tea!

This past Sunday we had our 2nd Family Soup-er Sunday. I can’t even begin to tell you how much I love these days. I hope the rest of the family feels the same. Some of the highlights this week were: Lil’ Man got his first haircut; Pops (aka: The Rocket Scientist) playing with the kittens cause Lil’ Man to burst into riotous laughter…which in turn caused all of the rest of us to burst into laughter; we talked a lot about the cooking adventure my daughter in-love are on right now. All in all, these are hours together I will treasure and I hope they all will too.

This week we had a good stand-by soup in this house – Taco Soup. I got this recipe from a friend, Lyn, many years ago. I have tweaked it a bit and this is what we have now. I can tell you that every time I make this soup, my son almost always has 3 helpings! I always make more than enough so that we have leftovers…it’s so wonderful the 2nd and 3rd days. This is the perfect soup for cool weather. And let me just stress…as much as people want to call this chili…it is NOT chili – there is not any chili powder in this soup! This is also one of those recipes that you can truly wing it on…almost like a kitchen sink soup. I don’t even really keep track of how much I use of anything each time – I just start throwing things in. So…this is my ‘fly-by-the-seat-of-your-pants’ Taco Soup Mac Family Version!

Taco Soup - Serves 8+

Ingredients

  • 2lbs. ground beef

  • 2 packets Taco Seasoning

  • 2 packets Ranch Dressing Mix

  • 3 cans Black Beans (do not drain)

  • 3 cans Kidney Beans (do not drain)

  • 3 cans Rotel

  • 1 small bag Frozen Corn

  • Grated Cheese

  • Sour Cream

  • Tortilla Chips

  • Green Onions, diced (optional)

Directions

  1. Brown ground beef in a skillet. Drain.

  2. In a large soup pot combine cooked beef, Taco Seasoning, beans (liquid and all – do not drain), Rotel, corn. Stir well. (All ingredients can been increased or decreased according to your needs.)

  3. Bring to a boil over medium heat, stirring occasionally.

  4. Add in Ranch Dressing mix and stir to mix.

  5. When heated through serve in a layered manner: Soup, cheese, crushed tortilla chips, sour cream and top with green onions.

Again, this soup can really be what you make of it. I have even done it with shredded chicken! This is a perfect soup for a potluck, large party, small party, etc.

Go ahead…whip up a pot!

(FYI - I made Snickerdoodle Bar for dessert - but filed to take any photos. Darn, I guess that means I will have to make them again!)