2nd September 19:07
This unusual soup is based on the traditional Latin one-meal dish that
customarily stuffs tacos, tamales, empanadas, and poblano
peppers--traditionally is served at Mexican weddings--and now is being
used in the southwestern United States to stuff Thanksgiving turkeys. It's
definitely a waker-upper as a soup, best served in small portions as an
appetite stimulant. Serve hot to 6 people as a first course.
1 Tablespoon olive oil
1 pound ground meat (beef. lamb, pork, or a combination)
1 cup onion, chopped
1 28-ounce can of tomatoes, with the tomatoes squeezed and cut into pieces
and the juice reserved
3 cloves garlic, minced
2 cups beef stock
1 apple, unpeeled, cored, and chopped
2 canned whole jalapenos, sliced thinly
10 pimiento-stuffed olives, halved
1/4 cup raisins
1/4 teaspoon cinnamon
1/8 teaspoon cloves
salt and pepper to taste
Garnish: 1/2 cup almond pieces, sauteed and toasted in 1 teaspoon butter
Brown the meat and onions in the olive oil in a large saucepan. Stir in
the garlic after the meat is brown, then add the stock, reserved tomato
juice, and all the remaining ingredients. Bring to a boil, then reduce
heat and let simmer for 20 minutes.
When ready to serve, ladle the soup into festive bowls and sprinkle with
the toasted almonds. Serve immediately.
Rec.food.recipes is moderated by Patricia Hill at firstname.lastname@example.org.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/