Mole De Olla Spicy Beef Soup Food

MOLE DE OLLA - SPICY BEEF SOUP

Steps:

• Place the meat in a large stock pot and cover with cold water by 2 1/2 inches. Add the onion (peeled, but left whole), the garlic cloves, salt parsley. Bring to a boil over high heat.
• Lower heat and skim off any gray foam that rises to the top. Keep doing this periodically. Cook over medium-low heat.
• Meanwhile, rinse the chilies and place in a bowl. Cover with hot water and place something on top to keep the chilies submerged.
• When the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. Reserve the garlic, discard the onion and parsley. Add the corn and chayote and cook for 10 minutes. Add the zucchini.
• By this time, the soaked chilies should be very soft. Seed and devein them, using rubber gloves if you need to. Place them in a blender with the reserved garlic and add about 1 cup of the broth from the meat and vegetables. Season with a bit of salt. Blend until everything is pureed. Set aside.
• *DO this when all the vegetables are cooked through, but not mushy.* Pass the puree chilies through a colander onto the stock pot, using a spoon to push the mixture through.
• Cook until the soup has boiled for 5 minutes after the addition of the chile. *DO not cook longer as the vegetables will become mushy and the soup will be spicier.
• Serve piping hot with all of the accompaniments listed above.
• Note: This soup is delicious served the next day, but it is best to reheat it over low heat and not boiling it too much so that the veggies stay whole. It will have puddles of solidified fat when cold. You can remove them if you want.

CALDO DE RES (BEEF SOUP)

Steps:

• In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
• Add water to cover and stir well.
• Cover and simmer on low for 2 hours.
• Uncover, stir, and simmer for an additional hour uncovered.
• Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
• Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.

YUKGAEJANG (KOREAN SPICY BEEF SOUP)

Steps:

• In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
• Combine seasoning sauce and set aside.
• Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
• Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
• In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
• Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.