Estofado soup
4 servings
90 minutes
Estofado soup is a heartfelt dish of Mexican cuisine that brings the warmth of family dinners and the aroma of rich spices. Its roots lie in the traditions of slow-cooking meat, allowing each piece of beef to become incredibly tender and juicy. Wine vinegar and tomato paste give the soup a slight tanginess that highlights the depth of flavor, while potatoes and carrots add tenderness and richness. Seasoned with oregano and black pepper, it has a spicy yet balanced taste that warms and comforts. This thick soup is perfect for leisurely lunches, revealing the richness of Mexican culinary traditions in every sip.
1
Cut the beef into large pieces (3x3 cm). Finely chop the onion and garlic. Place the beef, onion, and garlic in a pot. Add water, vegetable oil, wine vinegar, and tomato paste.
- Beef: 500 g
- Onion: 2 pieces
- Garlic: 4 cloves
- Water: 2 glasss
- Vegetable oil: 3 tablespoons
- Wine vinegar: 2 tablespoons
- Tomato paste: 2 tablespoons
2
Stir the contents of the pot, bring to a boil over high heat, then reduce the heat to low and simmer covered for one and a half hours.
3
While the meat base of the soup is cooking, prepare the remaining ingredients. Cut the carrot into large cubes. Dice the potatoes into pieces similar in size to the meat.
- Carrot: 1 piece
- Potato: 3 pieces
4
After one and a half hours of boiling, add carrots and potatoes to the pot. Season with salt, ground black pepper, and oregano to taste. Add water if necessary (the soup should be thick but not look like a full second course). Turn on high heat and cook the contents of the pot for another 15-20 minutes until the carrots and potatoes are ready.
- Carrot: 1 piece
- Potato: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
- Water: 2 glasss