Recipe: Yummy Mexican Beef, Lime & Tortilla Soup

Mexican Beef, Lime & Tortilla Soup. Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Stir in ancho and cumin and toast until fragrant.

Mexican Beef, Lime & Tortilla Soup Tartare is defined as is a meat dish made from finely chopped or minced raw beef. Carne Apache is also similar to ceviche because the beef is cooked by the acids of the lime juice. At first, I was not sure about eating this dish. You can have Mexican Beef, Lime & Tortilla Soup using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mexican Beef, Lime & Tortilla Soup

  1. You need 1 of Olive oil for cooking.
  2. Prepare 1 large of onion, diced.
  3. You need 2 clove of garlic, crushed-peeled-chopped.
  4. Prepare 1 medium of green capsicum, diced.
  5. It’s 500 grams of Ground beef.
  6. Prepare 2 tsp of Ground cumin.
  7. It’s 1 tsp of Ground coriander.
  8. Prepare 1 tsp of Cayenne pepper.
  9. Prepare 1/2 tsp of Dried oregano.
  10. You need 3 medium of tomatoes, diced.
  11. You need 6 of Soft corn tortillas.
  12. Prepare 1 of Litre chicken stock.
  13. Prepare 1 of Juice of 2 lime.
  14. Prepare 1/4 cup of Fresh chopped coriander.
  15. It’s 1 of Sea salt flakes- good pinch.
  16. Prepare 1 of Cracked black pepper to taste.
  17. It’s 1 of Sprinkle of turmeric.

In a skillet add the ground beef and cook until it is no longer pink. Then drain and return to the pan. Add the taco seasoning and water, and simmer for a few minutes, until the water is gone. Mexican skirt steakuses cilantro lime steak marinadefor bright, fresh flavor.

Mexican Beef, Lime & Tortilla Soup step by step

  1. Heat oil in a large pot and cook onion and garlic until onion is soft and browning..
  2. Add Capsicum and mince, cook for another 5 minutes (stirring occasionaly) until beef is slightly browned..
  3. Add spices and cook for another minute, stirring all the while. Add dried oregano, tomato and stock- bring to the boil then reduce heat and simmer for 10 minutes..
  4. While the soup simmers, chop 4 of the tortillas into pieces about 2.5cm squared, then stir into the soup along with lime or lemon juice and a good pinch of sea salt. Simmer for a further 5mins- then stir in fresh chopped coriander..
  5. For a nice garnish I sliced up a couple of the tortillas into 5mm strips, sprayed with olive oil, sprinkled with some tumeric and baked on high heat for around 10 mins- turning once. I removed from the oven and layed them on paper towel to let crispy up..
  6. Spoon into bowls with crispy turmeric tortilla chips in the centre. Very nice!.

Make this recipe on your grill for a delicious Mexican dinner! Grilled steak is perfect any time of year, but especially during the summer months. Using a cilantro lime steak marinade creates a more tender bite because of the high acid content in the limes. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Stir everything together until fully mixed.

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