Shredded Beef Mexican Soup

Mexican-Jumbo-002
Bob and I ate at Qdoba's in Springfield, MO yesterday and fell in love with this dish. They call theirs "Naked Burrito®"The following recipe is as close as I could come to reproducing it. Wish they'd open a restaurant in Utah.

Pulled Beef

First thing this morning I threw a pot roast into the crock pot with a good dose of lime juice, cilantro and garlic. It cooked covered on high for 7 hours and then I pulled it apart.

Soup Base

6 C chicken stock
1/4 bunch of cilantro
3 cloves garlic
1/2 small chopped onion
1 15 oz can tomatoes
1 sm can chopped green chilies
1 T chili powder
1 T cumin
1 t salt

Heat the chicken stock in a medium sized pot. Put cilantro, garlic, onion, tomatoes, chili and spices in a blender and blend until smooth. Add to stock and heat.

Lime Cilantro Rice

1 3/4 C chicken stock
1 T butter
1 C long grain rice
1/4 C lime juice
2 T lemon or lime zest
1 tsp salt
1 1/2 T dried cilantro

Heat stock to a boil. Stir in the rest of the ingredients. When it returns to a boil, turn down to low and cover saucepan. Cook for 20 minutes. Don't stir. Don't look. Leave it alone.

Salsa Verde

15 oz can tomatillos, drained
1 small chopped onion
2 cloves garlic
1 jalapeno -- small or larger depending on the amount of heat you want.
1/2 bunch cilantro
1/2 lime juice

Process in blender or food processor until smooth.

Assemble in large flat individual bowls:

Lime cilantro rice, pulled beef, black beans, a scoop of soup base, some broken tortilla chips, a couple of tablespoons of salsa verde, cheese and a dollop of sour cream. Thank heavens for leftovers. This is going to be even better tomorrow!

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