Description
"Estofado"-a very thick soup, which in Mexico is served as a first and a second dish. To complement it best with hot corn bread.
Ingredients
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Beef
1 kg
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Onion
1 piece
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Garlic
4 tooth
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The juice of a freshly squeezed
500 ml
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Vegetable oil
4 Tbsp
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Vinegar
3 Tbsp
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Spices
-
Oregano
1 pinch
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Carrots
3 piece
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Potatoes
3 piece
Cooking
To start tomato drain out the liquid. I had 2 big pink tomatoes, the result would be 300 ml of juice. I have to say, I cooked one serving.
Beef wash, dry and cut into pieces of about 3x3 cm. Instead of beef you can also use pork.
Onions and garlic peel and chop
In a deep saucepan to pour the juice, put the meat, onion and garlic. Add the vegetable oil and wine vinegar. Soup bring to a boil, then reduce the heat to very weak and simmer, covered for about one and a half hours.
After 1.5 hours the soup and season with salt and pepper and add oregano.
Potatoes and carrots wash, peel and cut into large cubes. Add to soup and cook until the vegetables are tender 15-20 minutes.
Serve hot, sprinkled with herbs.
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