Best Sopa De Molcajete A Mexican Soup Aka Guisado Recipes

Rich's Sopa De Mariscos (Mexican Seafood Soup) image

Provided by lecole54

Categories Chowders

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup onion, chopped
2 medium tomatoes, peeled, seeded and chopped
2 anaheim chilies, seeded, deveined and cut into strips
1 jalapeno pepper, seeded, and deveined and minced
2 medium potatoes, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1 teaspoon cumin seed
1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
1/3 cup cilantro, chopped
1 teaspoon oregano
6 tablespoons lime juice (about 1-1/2 limes)
4 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
1 tablespoon olive oil
water

Steps:

With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

Mexican Style Meat and Vegetable Stew - Azteca's Molcajete image

Provided by Julesong

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into strips
8 ounces beef, such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onion
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallion, for garnish
chopped jalapeno, for garnish (optional)
1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Steps:

Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
Garnish, serve, and enjoy!
Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

Sopa de Molcajete ( A Mexican Soup) aka - Guisado Recipe - (4.4/5) image

Provided by UncleDick

Number Of Ingredients 23

GARNISH:
4 chicken legs or thighs
8 ounces beef, cut to strips
1 thick slice of bacon
1 1/2 teaspoon vegetable oil
3 cups boiling water
2 cubes Knorr beef boulion
1 tablespoon Ancho chili powder**
1 (15 ounce) can tomato sauce**
( ** My version, you may substitute last two ingredients with 2 cups sauce made from dried ancho chilis onions, garlic, cumin and tomato sauce, boiled and blended. See below)
1 pound mushrooms, cut in half
2 zucchinis, halved and sliced (my version)
2 stalks celery, cut on bias (my version)
1/2 sweet onion, chopped
2 teaspoons garlic, minced
1 teaspoon cumin
1 teaspoon cocoa powder
1/4 teaspoon cidar vinegar
1 teaspoon dry sherry
1/2 teaspoon butter
1/2 teaspoon frank's or Tobasco
Salt and pepper
Queso Fresco or Jack cheese, chopped green Onions, Jalepenos, Avocado and dried Oregano.

Steps:

Prepare Chili sauce. (if using) Fry bacon, remove and chop. Add oil to bacon grease, brown chicken and beef. Add boiling water and everything else. Cook 10 minutes, or simmer longer. Garnish and serve. *ANCHOI CHILI SAUCE: Place 6-8 dried, seeded, Ancho chili's in 2 cups water with 1/2 onion quartered, 3 cloves garlic, 1 teas. cumin seed, salt and pepper. boil 10-15 min. Remove peppers and onions to blender/processer. Add 1, 15oz can tomato sauce and 1 teas. Cumin seed. Blend till smooth. and use 2 cups sauce as base for soup! More work but makes a richer soup!