Hot Mexican broths for the coldest days (RECIPES + VIDEO)

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Foto y video: Kiwilimón.
  • We present you four delicious recipes for hot Mexican broths to warm you up on cold days
  • Enjoy the most popular Mexican soups in their homemade version
  • Aztec soup or a menudo, which one do you fancy?

Learn how to prepare delicious warm Mexican broths to take away the cold, for the craving or to eat during the week.

Without a doubt, these Mexican broths and soups are second to none.

Here are four succulent Mexican soup recipes created by Kiwilimon. We tell you how to make an Aztec soup at home, a chicken birria, a tlalpeño broth with a different touch of chicharrón or a menudo.

Menudo is the name shared by various stews made with beef belly. It is a generally soupy dish, although it can be served semi-dry and some ingredients vary depending on the region, there are some places where corn is added, like pozole.

Beef Menudo

Preparation time 10 min
Cooking time: 3 h
Servings: 8
Difficulty: Low
Presentation: Serve the Aguachile with the purple onion and cucumber rolls
Tips: You can mix the Aguachile with olive oil to give it a more special flavor.

Ingredients

2 pig trotters, 600 g
1 leg, beef, halved, 350 g
1 kilo of beef belly, washed, previously soaked in orange juice for 24 hours
enough of water
3 cloves of garlic, for the meat
1/4 onion, for the meat
2 tomatoes, for the sauce
3 guajillo chilies, soaked, for the sauce
3 ancho chili peppers, soaked, for the sauce
1/4 teaspoon of cumin, for the sauce
1 teaspoon of oregano, for the sauce
to taste of salt, to season
enough of onion, finely chopped
enough of coriander, finely chopped
enough of lemon, to accompany

Preparation

In a deep pot, cook the pig trotters, the beef leg, the beef belly and add enough water to cover 3 fingers above the meat, add the onion, garlic and a little salt, cook the meat for approximately 2.5 hours at medium heat, or until meat is tender.
While the meats are cooking, blend the sauce ingredients, the tomatoes, the guajillo chili, the ancho chili, the cumin, the oregano and a little salt.
Add the sauce to the meat and cook for 20 more minutes until the flavors are integrated, remove from the heat.
Serve the menudo with onion and cilantro, accompany with lemons and tortillas.

This recipe is a twist on the classic Mexican tlalpeño broth as we add a rich pork rind to the broth that will give it a delicious homemade touch.

mexican broths

Photo: Kiwilimón.

Tlalpeño broth with pork rinds

Preparation time 30 min
Cooking time: 25 min
Servings: 6
Difficulty: Low
Presentation: Serve hot in a talavera soup plate. Accompany with lemon and horchata water.
Tips: You can make the broth without chili or make it with chipotle chili.

Ingredients

6 cups of chicken broth
1 chicken breast, cooked and shredded
3 tablespoons vegetable oil
1/2 cup onion, finely chopped
1 tablespoon garlic, finely minced
1 1/2 cup of tomato, in small cubes
1/4 cups pork rind, chopped
3 guajillo chilies, hydrated in hot water
1 ancho chili, hydrated in hot water
1 1/2 cup carrot, medium cubed
1 cup pumpkin, medium cubed
1 cup chickpea, cooked
to taste of salt
to taste of pepper
enough of Oaxaca cheese, to decorate
enough of avocado, in small cubes, to decorate
enough of lemon, to accompany
enough of pork rinds, chopped, to decorate
enough of coriander, to decorate

Preparation

In a pot add the oil with the onion, garlic, tomato, pork rinds and fry for 3 minutes.
Blend with the consommé, the guajillo chili, the ancho chili and return to the pot. Reservation.
Add the carrot, with the chicken, the chickpea and boil for 5 minutes.
Add the pumpkin and boil for 3 minutes and season with salt and pepper.
Serve hot in a soup bowl and decorate with Oaxaca cheese, avocado and pork rinds. Accompany with lemon and a rich horchata water.

Give your classic beef birria a twist and dare to prepare this delicious homemade chicken birria with ingredients that you surely have at home. In just 2 steps you will prepare this delicious and nutritious chicken birria, without oil and with few calories.

mexican broths

Photo: Kiwilimón.

Chicken birria

Preparation time: 50 min
Cooking time: 45 min
Servings: 6
Difficulty: Low
Presentation: Serve hot and accompany with onion, coriander, lemons and tortillas. Enjoy.
Tips: If you notice very thick the broth from the birria you can add chicken broth to lighten it.

Ingredients

4 tomatoes
1/4 onion
4 cloves of garlic
7 guajillo chilies, cleaned and deveined, soaked in hot water
2 ancho chiles, cleaned and deveined, soaked in hot water
2 morita chili peppers, cleaned and deveined, soaked in hot water
3 tablespoons of sesame
1 tablespoon of oregano
1 tablespoon of cumin
1 tablespoon of allspice
1 teaspoon of cloves
1 teaspoon ground cinnamon
6 chicken thigh, skinless
6 chicken legs, skinless
to taste of salt
3 bay leaves
enough of onion, to accompany
enough of coriander, to accompany
enough of lemon, to accompany
enough of tortilla, to accompany

Preparation

Roast the tomatoes, onion and garlic on a comal until they are black. Blend together with the chilies together with the soaking water and the spices.
In a small pot add the chicken, the previously strained sauce, the salt, the bay leaves, mix and cover. Cook for 40 minutes.
Serve hot and accompany with onion, coriander, lemons and tortillas. Enjoy.

This easy Aztec soup recipe is not to be missed! Surprise your family with a rich and traditional Mexican broth, which you can accompany with the dish that you like the most.

Aztec soup

Preparation time 30 min
Cooking time: 20 min
Servings: 6
Difficulty: Low
Presentation: Serve on a soup plate, with avocado, Oaxaca cheese, fried chili, fried tortilla and cream.
Tips: You can bake tortillas already cut to avoid oil.

Ingredients

1/2 cup of onion, in large pieces, for the broth
1 clove of garlic, whole, for the broth
1 1/2 cup of tomato, quartered, for the broth
2 pasilla chili peppers, without veins or seeds, for the broth
2 guajillo chili peppers, without veins or seeds, s for the broth
2 tortillas
4 cups of consommé, for the broth
1 branch of epazote, for the broth
to taste of salt
to taste of pepper
2 cups of tortilla, in strips, to decorate
enough of vegetable oil
to taste of Oaxaca cheese, crumbled, to decorate
to taste of sour cream, to decorate
to taste of avocado, in squares, to decorate
to taste of pasilla chili, sliced ​​and fried, to decorate
to taste of pork rinds, in small pieces, to decorate

Preparation

In a pot, place a tablespoon of oil, the onion, garlic and tomato, cook for 5 minutes and add the chilies, the tortilla, the broth and blend.
Return to the heat, add the epazote, salt, pepper and cook for 15 minutes.
In a pot with hot oil, fry the tortillas for 5 minutes or until golden over medium heat. Reserve on a plate with absorbent paper.
Serve the broth on a soup plate and decorate with the fried tortillas, a tablespoon of sour cream, the Oaxaca cheese, the avocado squares, the chicharrón and the sliced ​​and fried chili. Enjoy with a delicious orangeade.

The post Hot Mexican broths for the coldest days (RECIPES + VIDEO) appeared first on Hispanic World.

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