Tarascan Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 lb cooked beans
- 1⁄2 cup dried crunchy pork rind, broken up in small pieces (chicharron)
- 1 cup canned corn niblet
- 1 cup canned or bottled chopped cactus leaves (nopales)
- 3 tablespoons diced onions
- 3 tablespoons cooking oil
- 2 serrano chilies, finely diced
- salt
directions
- Sautee onion, and add the nopales and corn niblets.
- Add cooked beans.
- Season with salt to taste.
- When this mixture starts to boil add the chicharron and the diced chili.
- Soup should not be too thin.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
