Spicy Mexican Pepper Soup

This soup came out a little like a cross between tortilla soup and a Mexican minestrone... way tasty!  I was pleased with it.  Just enough heat to hit, but not enough that you break a sweat because your tongue is on fire.  I made mine tonight with the beef broth leftover from our Slow Cooker Chile Colorado.  But if you don't want to do two nights of awesomeness, well... I guess you can just add some store-bought beef broth.    I did, however, also use the leftover chile sauce from that recipe... so really, why not just make the Chile Colorado first, freeze your broth, and make this soup when you run out of Colorado!?

I chose a little ska in Spanish for my recipe with Sublime singing "Chica Mi Tipo".  -jen

SPICY MEXICAN PEPPER SOUP
Prep Time:  10-15 minutes
Cook Time:  40 minutes
Difficulty:  Easy
Makes:  about 2.5 quarts

• 2 tablespoons olive oil
• 1 medium onion, diced (about 2 cups)
• 1 large Anaheim pepper, seeded and diced (about 1 cup)
• 1 large poblano pepper, seeded and diced (about 1 cup)
• 1 large jalapeño, seeded and diced (about 1/2 cup)
• 2 medium carrots, diced (about 1 cup)
• 1 cup mushrooms, diced
• 8 garlic cloves, minced (about 1 tablespoon)
• 1 can corn (14oz)
• 1 can diced tomatoes (14oz)
• 2 quarts (8 cups) beef stock
• 1 can black beans (14oz)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• juice of 1 lime (about 1-2 tbsp)
• 2 tablespoons chile sauce (either CTDF's chile sauce or look for Herdez' Guajillo or Pasilla sauces)
• 1/2 cup cilantro, chopped
• 1 cup masa harina (*optional)
• 3 cups hot water

 *If you're trying to watch carbs, you can totally eliminate the masa harina and the soup will just less like a tortilla soup and more like a minestrone.

In a large stock pot, heat oil over medium-high.  Add diced onion, Anaheim, poblano, jalapeño, carrots, mushrooms and garlic.  Cook for 7-10 minutes, stirring frequently, until vegetables are tender and onions are translucent.  Add corn and tomatoes and cook another 2 minutes.  Add the beef stock, beans, cumin, oregano, salt and pepper, lime juice, chile sauce and cilantro.  Bring to a boil.

While soup is heating to boil, mix masa herina and hot water in a medium-sized mixing bowl with a wire whisk until masa harina is fully incorporated.  With the wire whisk, whisk into soup and bring back to a boil.  Turn heat to low and simmer for 20 minutes. 

Slow Cooker Chile Colorado with Pico de Gallo

Mmm... even as I type this, it's been a few hours since we ate and I still have the awesome, awesome flavour of the chile sauce in my mouth.  I was tired of chicken and ground beef in my tacos and enchiladas, we'd been eating a lot of pork lately and I didn't want that, so I thought I'd do something with a little more pop.  Came out so good!

I woke up today with Nerf Herder's "Pantera Fans In Love" stuck in my head... no idea why!  So it's what I'm using for the recipe tunes.  -jen

SLOW COOKER CHILE COLORADO
Prep Time: 15-20 minutes
Cook Time:  6-8 hours
Difficulty:  Medium
Serves:  6-8

• beef chuck roast, 3.5-4 pounds
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 tablespoon oregano
• 3 teaspoons ground cumin
• 6 large garlic cloves, minced
• 1 large Anaheim chile, julienned
• 1 large poblano chile, julienned
• 1 jalapeño chile, julienned
• 1/2 large onion, julienned 
• juice of 1-2 limes
• 12 oz beer of choice (I used PBR because that's what we had)
• 1 and 1/2 cups red chile sauce (see recipe below)

Trim excess fat from chuck roast.  In a small dish, mix together salt, pepper, oregano and cumin.  Sprinkle evenly over entire roast (bottom too!)  Place roast in slow cooker and cover the top with the minced garlic.  Add chiles and onion, making sure to cover the top of the roast with them.   Pour lime juice over veggie-covered roast and then add the beer, pouring it on the side of the roast (not over it!)

Cook on high for 6-8 hours, until you can shred the roast easily using two forks.  While roast is cooking, make your chile sauce and pico de gallo (see recipe below).

When roast is done and shredded, drain over a bowl and set broth aside.  Put the beef back into the crock pot and add 1 and 1/2 cups red chile sauce, as well as 1/2 cup of the reserved broth.  (You can refrigerate or freeze the broth to use later in a delicious soup, like Spicy Mexican Pepper Soup!)  Turn slow cooker to low and cook another half hour.

Serve in tacos, tamales, burritos, enchiladas, over rice, on nachos, whatever!

CHILE SAUCE
Time: 10 minutes
Difficulty: Easty
Makes:  3 cups

• 1/4 pound dried guajillo chiles (if you like it hot, use 1/8# dried guajillo & 1/8# dried chipotle)
• 1 medium onion, chopped
• 9-10 cloves garlic, chopped
• 1/3 cup packed cilantro
• 1 jalapeño (optional, for spiciness!)
• juice of 1-2 limes 
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon Caldo de Pollo (or 1 chicken bouillon cube)
• 2 cups hot water

Preheat oven to 375 degrees F.  Line a baking sheet with foil.  If you want a hotter chile, tear off stems but leave seeds in dried chiles.  If you want a mild one, tear off stems and empty out seeds.  (I recommend at least keeping half the seeds.)  Place seed pods on baking sheet and roast for 3-4 minutes at 375 degrees F.

Let chiles cool to touch before packing them into a large blender.  Add the onion, garlic, cilantro, jalapeño, lime juice, cumin, oregano, Caldo and carefully pour the hot water over everything.  Blend until completely pureed. 

PICO DE GALLO
Time: 5 minutes
Difficulty:  Easy
Makes:  about 2 cups

• 1 large tomato
• 1/2 medium onion
• 1 jalapeño
• 1/4 cup packed cilantro
• juice of 1 lime
• 1 teaspoon salt

In a food processor, combine all ingredients and pulse until desired consistency (I like mine like a relish).  If you don't have a food processor, just dice everything small.

Pickle Wheels

In my family, there are two "appetizers" (and I use that term loosely) that we must have at every major holiday.  One is a salsa-tortilla roll-up thing that I may or may not post later... and the other high-class hors d'oeuvres are Pickle Wheels.  They're something that came into our family about twenty-five years ago, when my Aunt Yvonne showed up to a family holiday dinner with these scrumptious little morsels instead of deviled eggs or green bean casserole!  Pickle wheels - dill pickles smothered in cream cheese and then wrapped with the cheapest lunch meat you can find, Buddig's.  Everyone I've ever made these for has whole heartedly balked at the ludicrous idea... until they try them.  Once tried, it's very likely that it will become your favourite little snacky thingie EVER!  My mother would make gorgeous, delicious, decadent holiday dinners... lobster stuffed filet mignon, creamy holiday mashed potatoes with chives and cream and cheese, spinach-stuffed mushrooms... and she'd tell us that Pickle Wheels didn't go with her meal.  We'd whine and beg and plead until she allowed us to make them!  They are a must have at all our holidays... or, like tonight, just when my bro and I and our spouses get together for a game night.  -jen

I know this is ska and not punk, but what else could I use for this recipe except some Skankin' Pickle?!

PICKLE WHEELS

• one jar Claussen whole dill pickles
• 2 packs (8oz each) Philadelphia cream cheese, room temp
• 4 packs Buddig's beef lunch meat slices

First, you need to dry your pickles by patting with a paper towel.  Then slice a few of the pieces of Buddig's beef evenly in half and set aside.

Using a butter knife, place a dollop of cream cheese on the end of a pickle.

Pat the cream cheese with the flat side of the knife to spread it evenly over the end of the pickle.  I find it easier to just pat it to spread it out than to try spreading it like you would butter on toast.  You want to cover it about an 1/8" thick.  Enough that pickle isn't showing through, but not too thick!

   (Insert dirty comment here)

Then place one half of the beef slice on the end, pressing it gently into the cream cheese.  This will give you a little of a less-messy hand hold on the pickle.  Repeat with the opposite end of the pickle.

Then smear the cream cheese on the exposed middle of the pickle, wrapping a slice of beef around as you go. I usually end up using two slices of beef to go around the middle of the pickle, in addition to the two halves at the ends.

Store pickles, whole, in the fridge for an hour or more to allow the cream cheese to firm back up.  You can make these a day ahead of time.

Then slice up into wheels and serve!