Puchero De Res (Beef Soup With Corn and Potatoes)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
  • Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
  • Turn the tomatoes and continue to char on all sides.
  • In a blender, combine the roasted tomato and garlic and puree until smooth.
  • Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
  • Cover and cook on LOW for 8 hours.
  • Turn the cooker to the warm setting and uncover.
  • Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
  • Taste and adjust the seasoning.
  • Serve in big bowls, with the tortillas on the side.
Advertisement