Sopa de Res y Frijoles

Name: Sopa de Res y Frijoles
Total time: 180 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 20 g Ancho-Chili; 5 g Chipotle Chili; 10 g Epazote; 30 g Guajillo Chili; 30 g Knoblauchzehen; 30 g Koriander; 3 g Kreuzkümmelsamen; 100 g Limette; 2 g Mexikanischer Oregano; 3 g Paprika; 30 g Pflanzenöl; 250 g Pinto-Bohnen; 1000 g Rinderschienenschnitzel; 300 g Roma-Tomaten; 15 g salz; 2500 g Wasser; 200 g Zwiebel

⏱️ 180 dk 🔥 520 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
20 g Ancho-Chili
5 g Chipotle Chili
10 g Epazote
30 g Guajillo Chili
30 g Knoblauchzehen
30 g Koriander
3 g Kreuzkümmelsamen
100 g Limette
2 g Mexikanischer Oregano
3 g Paprika
30 g Pflanzenöl
250 g Pinto-Bohnen
1000 g Rinderschienenschnitzel
300 g Roma-Tomaten
15 g salz
2500 g Wasser
200 g Zwiebel

Hazırlanışı

Rinse the pinto beans thoroughly and soak them in water overnight. Drain before use.

Remove stems and seeds from the guajillo chiles, ancho chiles, and chipotle chile. Place the chiles in a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

Cut the beef shank into large, stew-sized pieces (approximately 50g each). Season the beef shank generously with 5 grams of salt and 1 gram of black pepper.

Sopa de Res y Frijoles

Malzemeler

Hazırlanışı

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