Recipe of Homemade 100 calorie Mexican Braised Beef Soup

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade 100 calorie Mexican Braised Beef Soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Let us face it, cooking isn't just a high priority from the lives of every person, woman, or child on the planet. In fact, way too folks have forced learning to cook important within their lives. Which means that we often exist on convenience foods and boxed mixes rather than taking the time to prepare healthy food to our families and our personal enjoyment.

Healthful cooking is often difficult because many of us don't wish to spend some time preparing and planning meals our families won't eat. At exactly the exact same timewe want our families to be healthier so we are feeling pressured to learn new and improved methods of cooking healthy foods for our family to enjoy (and regrettably in a few instances scorn).

Another fantastic little bit of advice in regards to cooking staples would be to test more straightforward recipes for some time and then expand your horizons to the more elaborate recipes which abound. Most recipes are going to have small note about their degree of difficulty and you're able to read the recipe to see whether it really is something you're considering preparing or confident you could prepare. Remember Rome was not built in a time and it'll take quite some opportunity to create a reliable'repertoire' of recipes to work into your meal planning rotation.

Many things affect the quality of taste from 100 calorie Mexican Braised Beef Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 100 calorie Mexican Braised Beef Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 100 calorie Mexican Braised Beef Soup is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 100 calorie Mexican Braised Beef Soup using 11 ingredients and 17 steps. Here is how you can achieve it.

Although this recipe is done over 2 days and looks quite long, it is actually very simple and most of the work is done by your oven and refrigerator. Just throw the in the oven and go about you day and then refrigerate over night or until you are ready to make the soup.

Ingredients and spices that need to be Make ready to make 100 calorie Mexican Braised Beef Soup:

1. 1 pkg braising short ribs (usually 4 ribs per pkg)
2. 2 boxes low sodium beef broth
3. 2 pkg taco seasoning (or 6 tbsp homemade)
4. 1 large onion
5. 3 med carrots
6. 3 celery stalks
7. 1 large can diced tomatoes
8. 1 can black beans (or 2 cups cooked dry beans)
9. 2 cups frozen corn
10. Lime juice (and zest if you have fresh limes)
11. 1 bunch fresh cilantro

Instructions to make to make 100 calorie Mexican Braised Beef Soup

1. Do not substitute a leaner beef in this recipe. The fat is important for the cooking process and is almost completely removed. Choose short ribs with lots of visible meat.
2. In an oven safe pot, combine 1 box of broth with 1 pkg (or 3 tbsp fresh) taco seasoning.
3. Add the short ribs to the pot and add enough water so that the broth mixture just covers the meat.
4. Cover and place in 225°F oven.
5. If you have the time, braise at 225°F for 8 hours. If not, you can braise for 4 hours at 225F° and then increase temp to 400°F for 1 to 2 more hours. The goal is to melt as much of the fat as possible so the meat falls apart.
6. Place the whole pot in the refrigerator over night to solidify the fat that has risen to the top.
7. Remove the solid fat and discard. Remove the meat and set aside. Save the broth left in the pot. It will likely have concentrated enough to have a somewhat jelly like consistency.
8. Use your hands to pull apart the meat and separate it from the bone and any remaining fat. Keep it in larger chunks. As long as the meat is cold, the fat should come off very easily. Any small amounts left on the meat will rise to the top of the soup and can be skimmed off, so don't drive yourself crazy trying to get every last bit.
9. Now we make soup! If you don't like dicing veggies, many grocery stores now sell fresh mirepoix (carrots, celery, and onions) mix in the produce section. Start by chopping your onions, carrots, and celery and placing them in the bottom of a large stock pot.
10. Add about a cup of the reserved braising broth. This avoids the need for added oil or salt. For added depth of flavor you can add 1/2 cup of red wine here. Just make sure you cook off all the alcohol. You should not be able to taste wine in your soup. If you are sipping wine while you cook, have someone else taste for you once you have added all ingredients.
11. Simmer over medium-high heat for about 15 minutes. Stir occasionally at first and then more frequently as the liquid evaporates. While you are waiting, open a can of tomatoes and a can of black beans. Rinse beans and 2 cups of corn in a strainer and set aside.
12. Once the liquid has evaporated and the veggies are getting tender, start adding the remaining ingredients. Add remaining taco seasoning and stir well. Wait for the soup to come back up to a simmer before adding each ingredient: Remaining braising liquid Can of diced tomatoes Can of water (tomato can) Black beans and corn Beef
13. Now it is time to adjust the flavor. Taste the broth. If it is really salty, add another can of water. If it is just right or a little lacking in flavor, add the remaining box of broth.
14. Reduce the heat to low and simmer for up to an hour. If you are canning this soup, skip the simmering step and add the final flavors. The canning process will continue to cook the soup.
15. Chop 1 whole bunch of fresh cilantro. The stems have more flavor than the leaves so get them in there.
16. To finish the soup off and take the flavor to th next level, add lime juice 1 tbsp at a time to taste. You don't want the the soup to be sour, but you do want to taste lime. If you have fresh limes, the zest of 1 or 2 is a perfect addition.
17. This soup can be served as is or is great with shirataki noodles. It can also be served over cooked barley, rice, or egg noodles but will no longer be 100 calories per cup. Shirataki noodles are made from insoluble fibre and are calorie free.

You will also discover as your experience and confidence develops you will see yourself more and more frequently improvising as you move and adjusting meals to meet your personal preferences. If you'd like more or less of ingredients or wish to generate a recipe a little more or less hot in flavor you can make simple adjustments along the way in order to achieve this goal. Put simply you will start punctually to create snacks of one's personal. And that's something which you won't of necessity learn when it has to do with basic cooking skills for novices however you would never learn if you didn't master those basic cooking skills.

So that is going to wrap it up for this special food Step-by-Step Guide to Make Award-winning 100 calorie Mexican Braised Beef Soup. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!