Christmas season may be over, but Old Man Winter is gunning for a comeback....we think. This past weekend, Washington DC was blanketed by a severe winter storm. Rumor has it that NYC is next. This is causing a bit of a frenzy, as people rush to pick up shovels, salt and last minute groceries. Even NYC public schools are closed (which almost never happens)! But I, on the other hand, am free from this snowmageddon panic. I figure, if it snows, I'll shovel and if I have school, then so be it. What I'm more concerned about is how to best take advantage of this expected downtime.
When I have some free time, I usually cook. But in the event that I do have school, I will not have the time to. So I decided to do so today. In honor of the coming snowstorm, something hot seemed like the most appropriate dish.
But the question was "what?" Chili? No, I had it this past week. Chicken soup? Too boring. But Mexican chicken soup would be more flavorful, no?
And then it hit me...Sopa de Res.
This dish was inspired by a favorite chain restaurant located around the corner from my church. La Estrellita Poblana, located on Westchester and Castle Hill avenues. Full of authentic Mexican cuisine, this restaurant, known simply as "Mexico" to the locals, never fails to deliver authentic Mexican food. While my two mainstays are the inexpensive, yet filling sopes and the cool, creamy horchata, there is absolutly nothing like their sopa de res.
This is no ordinary beef stew. Instead of cubed chunks of beef, this stew has bone-in beef shanks that impart a rich flavor that can only be expected when beef marrow is part of the equation. Big chunks of vegetables, such as corn on the cob and chayote squash permeate the dish, providing substance to this soup. When served, a squeeze of lime and sprinkle of chopped fresh cilantro and minced onions impart it with a lasting flavor that isn't soon forgotten. Full of heat, both in temperature and spice, this soup is the perfect way to warm up from the cold. Today, I attempted to recreate it at home.
The Ingredients:
1 lb. bone-in stew beef chunks or shanks
3 stalks celery, chopped
3 medium carrots, cut into half moons
1 1/2 chopped onion, plus more for garnish
3 small potatoes, roughly chopped
1 corn on the cob, cut into rounds
1 can crushed tomatoes
1 chayote or zucchini, chopped
4 cloves garlic, minced
salt & pepper, to taste
adobo or garlic/onion powde, to taste
cumin, to taste
cayenne pepper, to taste
vinegar, to taste
1 bunch cilantro, plus more for garnish
3 tablespoons canola oil
The Preparation:
Heat oil in the bottom of a large (preferably thick-bottomed) soup pot over high heat. Season beef liberally with salt, pepper, and adobo. When rippling, add beef to the pot, turning every so often to ensure that all sides are browned evenly. Remove from the pot and store to the side. Reduce heat to medium low, then add onions, carrots, and celery and sweat for a few minutes. Add garlic and let cook for around 30 seconds. Season to taste with salt, pepper, and cumin. Add potatoes. Do not allow vegetables to soften fully. Remove while still crisp.
Add can crushed tomatoes, season to taste with salt, pepper, cumin, and adobo, and place beef back in the pot. Add 1 cup water and let simmer, cover askew, on medium to medium low for about a half hour, adding more water as needed. Water line should be about 1/2 inch above the beef. After a half hour, add vegetables and potatoes. Add a handful of chopped cilantro, two or three capfuls of vinegar, cayenne pepper, and season to taste with salt, pepper, cumin, and adobo, as needed. Let simmer, cover askew, for another half hour, or until the potatoes soften. Keep in mind that the ratio of ingredients to broth will be about 2:1, so the soup will be thick. If you would like more broth, or the potatoes to cook faster, add about a cup more water. Simmer everything until the potatoes are done. Depending on the amount of fat on the beef, the meat should be spoon-tender. If not, just remove from the pot and shred manually, while leaving some on the bone. Place beef back in the pot. Lower heat, add the corn, and heat until just cooked through (I used leftover corn on the cob. If using fresh, then add with the potatoes). Turn off heat, and throw in the squash and more cilantro, stirring occasionally. Serve immediately, as squash cooks quickly.
Best served with corn tortillas or white rice on the side. When served, garnish with cilantro, a wedge of lime, and minced onions, if desired. Breathe in the spicy goodness and enjoy!
All in all, I was very pleased with the end result, despite some setbacks. I had originally purchased some jalepeno peppers for heat, only to discover that they were about as spicy as a green bell pepper! So that's why I had to resort to cayenne pepper instead. Nonetheless, it did the job. Also, while I doubt adobo is an authentic Mexican seasoning, I added it mostly for the onion and garlic powder, which I didn't have on hand. I look forward to making this in the future, and experimenting with more traditional fillings, like cabbage and green beans. But for a first hand attempt, this soup more than delivered. Spicy and flavorful, with loads of cilantro, I felt like I was back at "Mexico." Whether it snows or not, one thing's for sure: I'll won't be cold with a nice, hot bowl of flavorful sopa de res waiting for me when I come home. Mmmmm.
Some pictures of the process:
The finished product
Simmering
Aerial view
So, for those of you who would like to try something new and exciting, now is the time. Either homemade, or store bought, this Sopa de Res is not your average beef stew. Enjoy!
