Tag: Latin American
Black Bean Soup with Chorizo
Black Bean Soup with Chorizo
This is a real simple black bean soup with chorizo. I prefer to use dried black beans instead of canned. I prepared my black beans in an Instant Pot, which took 30 minutes without soaking. The bean stock that it creates will be the main stock of the soup, so don’t pour it down the drain. My favorite part of this soup is all of the toppings: fried tortillas strips, crumbled queso, Mexican sour cream, avocado, and cilantro.
Servings: 4
Ingredients
- 1 lb chorizo
- 1/2 cup white onion
- 1 large poblano pepper seeded and chopped
- 2 serrano peppers seeded and thinly sliced
- 2 medium tomatoes diced
- 4 cups cooked black beans with it’s broth
- 1 cup water
- salt to taste
- 1/4 cup cilantro chopped
Toppings
- queso fresco crumbled
- 4 corn tortillas cut into strips and fried
- avocado sliced
- Mexican sour cream
- cilantro chopped
Instructions
- Brown chorizo in a pot over medium high heat for 8-10 minutes.
- Add in the onions and continue to sauté for 2 minutes.
- Add in the poblano and serrano peppers. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Cook for 8 minutes.
- Add in the beans with it’s juices and 1 cup of water. Bring to a boil. Cover. Reduce the heat to medium and simmer for 5 minutes.
- While the soup is simmering, cut 4 corn tortillas into strips. Fry in vegetable oil until crispy and drain grease on paper towel.
Mexican Chorizo
Chorizo is one of my favorite sausages. I’ve made thousands upon thousands of pounds of it as a butcher. Chorizo’s main flavor comes form ancho chili powder, which is very mild. If you are looking to have a spicier chorizo, add cayenne pepper to the mix. Chorizo is great in tacos, eggs, soups, with potatoes, and much more. If you happen to have a Kitchen Aid mixer with the sausage attachment, you can make this into links. Chorizo is even better smoked, like myself.
Ingredients
- 3 lbs ground pork, medium grind
- 20 cloves of garlic minced
- 1 medium white onion grated
- 6 tbsp ancho chili powder
- 3 tbsp paprika
- 2 tbsp salt
- 2 tbsp Mexican dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 3/4 tsp cinnamon
- 3/4 tsp cloves
Instructions
- Mix all ingredients together.
- If not using within 3-4 days, wrap in freezer paper and toss in the freezer.
Shrimp Stuffed Avocado
Shrimp Stuffed Avocado
Stuffed avocados are a popular appetizer and snack all over Colombia and South America. These avocados are stuffed with a simple shrimp salad made of red onion, cilantro, parsley, salsa rosada, and obviously shrimp. Serve these as is or over shredded lettuce. These are even great as a main course.
Ingredients
- 1 avocado
- 8 cooked shrimp 31/40 count, peeled and deveined
- 3 tbsp red onion finely diced
- 2 tbsp cilantro finely chopped
- 2 tbsp parsley finely chopped
- 1/4 cup salsa rosada
- juice of half a lime
- cracked black pepper
Instructions
- Mix together all of the ingredients that are going into the avocado.
- Slice the avocado in half. Remove the pit. Squeeze a little lime juice on each half and season with salt and pepper.
- Equally distribute the shrimp salad over each of the halved avocado. Garnish with more cilantro.
Salsa Rosada
Salsa Rosada, aka pink sauce, is popular all over Colombia and South America. It is used as a dipping sauce and pairs well with seafood. It is kind of similar to a remoulade sauce. Try dipping fried plantains in it.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp tabasco
- 1/4 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Mix all of the ingredients together.
Sancocho de Gallina
Sancocho de Gallina
Sancocho is a traditional Colombian soup. It will always contains plantains, yucca, potatoes, corn, and alinos paste. There are many different varieties of meats and seafood that are used for protein. The word, Gallina, is Spanish for chicken. The best option is to use a whole chicken. I separated the drums, thighs, and wings. I cut the chicken breast into 4 pieces. Neck, back, liver, heart, and gizzards all went in there as well. If you would rather have all dark meat, use bone in thighs and drumsticks; breast for white. Most importantly, don’t be a little bitch and use boneless skinless chicken for this recipe. The purpose of using a whole chicken is to suck every last bit of flavor out of the carcass. It is significantly cheaper. It is also respectful to the animal that you are about to consume to not waste it’s body. If you were to ask for this boneless skinless in Colombia, they would look at you like you’re crazy. And hopefully gun your ass down. So unbitch your children and teach them to eat bone in chicken.
Ingredients
- 12 cups chicken stock
- 4 lbs whole chicken cut up
- 1/2 cup alinos columbianos
- 2 plantains cut into 1” chunks
- 3 ears of corn cut into 2” pieces
- 2 tsp salt
- 1 lb frozen yucca cut into 1” chunks
- 3 medium red potatoes cut into 1” cubes
- 1 tsp cracked black pepper
- chopped cilantro garnish
Instructions
- In a large stock pot, add in the chicken, plantains, alinos, corn, salt, and chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the yucca, potatoes, and black pepper. Continue simmering for another half hour.
- Let sit for 15-20 minutes before serving.
- Garnish with chopped cilantro.
