Recipe: Appetizing Mexican Beef, Lime & Tortilla Soup

Mexican Beef, Lime & Tortilla Soup. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges. All Reviews for Mexican Beef Bake with Cilantro-Lime Cream. Mexican Beef Bake with Cilantro-Lime Cream. this link is to an external site that may or may not meet accessibility guidelines.

This fall-apart Mexican pot roast is meant to be tucked into tortillas with saucy pinto beans. Sides of rice and lime crème fraîche are perfect for adding along with the beef and vegetables to fill warm corn tortillas—served separately, so you can customize your fajitas just the way you like. This easy recipe for Mexican Beef Barbacoa is full of authentic flavor and can be easily made in the oven, slow cooker Course: Main Course. You can cook Mexican Beef, Lime & Tortilla Soup using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mexican Beef, Lime & Tortilla Soup

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

See more ideas about beef recipes, recipes, mexican dishes. All Reviews for Mexican Beef Bake with Cilantro-Lime Cream. Mexican Beef Bake with Cilantro-Lime Cream. this link is to an external site that may or may not meet accessibility guidelines. As the beef is browning, we'll combine the rest of the ingredients in the blender.

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!.

Slice your limes for easy juicing. Juice your limes however you usually do so. Serve it with a spritz of lime and warm. This Slow Cooker Mexican Beef is loaded with flavor and is incredibly tender! I flavor the chuck roast with fire roasted diced tomatoes, beef broth, lime juice and spices.