Easiest Way to Make Homemade 100 calorie Mexican Braised Beef Soup

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, 100 calorie mexican braised beef soup. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

100 calorie Mexican Braised Beef Soup is amongst the favorite food menus that have been sought by many people from the internet. If you're the individual that needs the recipe information, then here is the right website page. We convey the steps to how to cook combined with the ingredients needed. Do not forget to also display related videos as additional information.

Just throw the in the oven and go about you day and then refrigerate over night or until you are ready to make the soup. Red Braised Red Braised - Beef Noodle Soup. How does this food fit into your daily goals?

To get started with this recipe, we must prepare a few ingredients. You can easily have 100 calorie Mexican Braised Beef Soup using 11 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make 100 calorie Mexican Braised Beef Soup

1. You need 1 pkg of braising short ribs (usually 4 ribs per pkg).
2. You need 2 boxes of low sodium beef broth.
3. Get 2 pkg of taco seasoning (or 6 tbsp homemade).
4. Take 1 of large onion.
5. Prepare 3 of med carrots.
6. You need 3 of celery stalks.
7. Get 1 of large can diced tomatoes.
8. You need 1 can of black beans (or 2 cups cooked dry beans).
9. Prepare 2 cups of frozen corn.
10. Take of Lime juice (and zest if you have fresh limes).
11. Make ready 1 bunch of fresh cilantro.

100 calorie Mexican Braised Beef Soup instruction manuals

1. Do not substitute a leaner beef in this recipe. The fat is important for the cooking process and is almost completely removed. Choose short ribs with lots of visible meat..
2. In an oven safe pot, combine 1 box of broth with 1 pkg (or 3 tbsp fresh) taco seasoning..
3. Add the short ribs to the pot and add enough water so that the broth mixture just covers the meat..
4. Cover and place in 225°F oven..
5. If you have the time, braise at 225°F for 8 hours. If not, you can braise for 4 hours at 225F° and then increase temp to 400°F for 1 to 2 more hours. The goal is to melt as much of the fat as possible so the meat falls apart..
6. Place the whole pot in the refrigerator over night to solidify the fat that has risen to the top..
7. Remove the solid fat and discard. Remove the meat and set aside. Save the broth left in the pot. It will likely have concentrated enough to have a somewhat jelly like consistency..
8. Use your hands to pull apart the meat and separate it from the bone and any remaining fat. Keep it in larger chunks. As long as the meat is cold, the fat should come off very easily. Any small amounts left on the meat will rise to the top of the soup and can be skimmed off, so don't drive yourself crazy trying to get every last bit..
9. Now we make soup! If you don't like dicing veggies, many grocery stores now sell fresh mirepoix (carrots, celery, and onions) mix in the produce section. Start by chopping your onions, carrots, and celery and placing them in the bottom of a large stock pot..
10. Add about a cup of the reserved braising broth. This avoids the need for added oil or salt. For added depth of flavor you can add 1/2 cup of red wine here. Just make sure you cook off all the alcohol. You should not be able to taste wine in your soup. If you are sipping wine while you cook, have someone else taste for you once you have added all ingredients..
11. Simmer over medium-high heat for about 15 minutes. Stir occasionally at first and then more frequently as the liquid evaporates. While you are waiting, open a can of tomatoes and a can of black beans. Rinse beans and 2 cups of corn in a strainer and set aside..
12. Once the liquid has evaporated and the veggies are getting tender, start adding the remaining ingredients. Add remaining taco seasoning and stir well. Wait for the soup to come back up to a simmer before adding each ingredient: Remaining braising liquid Can of diced tomatoes Can of water (tomato can) Black beans and corn Beef.
13. Now it is time to adjust the flavor. Taste the broth. If it is really salty, add another can of water. If it is just right or a little lacking in flavor, add the remaining box of broth..
14. Reduce the heat to low and simmer for up to an hour. If you are canning this soup, skip the simmering step and add the final flavors. The canning process will continue to cook the soup..
15. Chop 1 whole bunch of fresh cilantro. The stems have more flavor than the leaves so get them in there..
16. To finish the soup off and take the flavor to th next level, add lime juice 1 tbsp at a time to taste. You don't want the the soup to be sour, but you do want to taste lime. If you have fresh limes, the zest of 1 or 2 is a perfect addition..
17. This soup can be served as is or is great with shirataki noodles. It can also be served over cooked barley, rice, or egg noodles but will no longer be 100 calories per cup. Shirataki noodles are made from insoluble fibre and are calorie free..

So that's going to wrap this up for this exceptional food 100 calorie mexican braised beef soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Tips in a Day

Fast and Simple Lunches for the Cooking Challenged

Let us face it, cooking isn't a top priority from the lives of every person, woman, or child on Earth. In fact, far too folks have forced learning to cook important in their lives. This usually means that we frequently exist on convenience foods and boxed mixes rather than taking your time and effort to prepare healthful food for our families and our own personal enjoyment.

The same is true for lunches when we usually resort to a can of soup or box of macaroni and cheese or some other similar product rather than putting our creative efforts into building an instant and easy yet delicious lunch. You will see many thoughts in this report and the expectation is that these ideas will not just get you off to a terrific start for finishing the lunch R-UT most of us seem to find ourselves at at any point or another but in addition to try new things all on your very own.

Take to sandwiches with unique breads. Believe it or not, my children love trying new things. It's an uncommon trait for which I am extremely grateful. Trust me I understand all too well how fortunate I am. Her favourite sandwich choice has become Hawaiian candy rolls. We set the beef, cheese, mustard, and pickle in her roll as if it were a bun and she is thrilled. It is possible to replicate this on your oven for a few minutes for a infrequent sandwich cure. The cooking area is very minimal and you also do not have to have comprehensive comprehension of anything to prepare or enjoy those simple treats. Other great bread ideas consist of croissants with cheese and ham or chicken salad, taco pitas (still another wonderful popular in our household), along with paninis (this works extremely well in case you have a George Foreman grill or a panini press).

While this is certainly not the end all be all guide to cooking easy and quick lunches it is great food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for the own family without having to perform too much heavy cooking in the process.

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