If you like tortilla soup, you must try this beef version. Spicy tomato broth, crisp tortillas, and a heaping portion of tender Brisket are sure to satisfy your craving for this Mexican favorite.
INGREDIENTS:
- 1 beef Brisket Flat Half (2-1/2 to 3 1/2 pounds)
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 tablespoons ground cumin
- 2 tablespoons minced garlic
- 3 cans (14 to 14.5 ounces) unsalted beef broth
- 1 jar (16 ounces) Herdez® Casera Salsa
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 2 cups frozen corn
- 2 tablespoons hot pepper sauce
- 1/4 cup chopped fresh cilantro leaves
- Crunchy Tortilla Strips (recipe follows)
- 16 springs fresh cilantro
- 1 ripe avocado, thinly sliced
- 1/2 cup finely shredded reduced-fat Cheddar cheese
COOKING:
- Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, Herdez® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
- To prepare the Crunchy Tortilla Strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.
- Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired.
- Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
NUTRITION:
16% *2g SAT FAT
10% DV **34g PROTEIN
68% DV 3.9 mg IRON
20% DV 7.3 mg ZINC
70% DV * Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 315 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 753 mg Sodium; 26 g Total Carbohydrate; 3.7 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.3 mg Zinc; 30 mcg Selenium; 123.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
