Wednesday, May 4, 2016

Wild Idea Buffalo Recipe of the Week - Buffalo Tortilla Soup

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Tortilla Soup. Made with Wild Idea Buffalo Pulled Chuck Roast. I've had the Buffalo Pulled Chuck Roast several times and it's delicious. Tender and flavorful, and you can use it so many ways. You can find this recipe and purchase the Buffalo Pulled Chuck Roast all on the Wild Idea Buffalo website. If you've never tried Buffalo, its time!

Buffalo Tortilla Soup

This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed & salted crispy strips! No guarantee's on that though. *Recipe can easily be halved.

1 - 1 pound, Heat & Eat Wild Idea Buffalo Pulled Chuck Roast
½ - cup coconut oil, or other oil
10 - corn tortillas, 4 - cut into strips & 6 - quartered
2 - onions, coarse chopped
8 - whole garlic cloves, peeled
2 - whole dried pasilla chiles, de-stemmed, seeded, and coarse chopped
1 - tablespoon cumin
1 - teaspoon coriander
1 - teaspoon cardamom
1 - teaspoon salt
1 - quart tomatoes (blackened, or canned)
2 - quarts organic chicken broth
1 - lime, halved

1 to 2 - avocado, peeled, seeded, and chopped
4 - ounces Queso Chihuahua, shredded
½ - cup cilantro, chopped
1 - lime, cut into wedges

1 - In a medium saucepan, heat oil over medium high heat.
2 - Add ¼ of the tortillas strips and fry until crispy, about 3 minutes. Remove from oil and place on a brown bag, sprinkle with salt and a squeeze of lime. Repeat until all of the strips are cooked.
3 - Transfer 1 tablespoon of the oil used to fry tortillas into a soup pot, over medium high heat.
4 - Add the onions, garlic, chilies, and seasonings to the pot. Allow vegetables to lightly brown, stirring occasionally.
5 - Add the tomatoes, broth, and remaining 6 tortillas and bring to a boil. Reduce heat to medium-low and cook for about one hour.
6 - Remove from heat and let set for half an hour.
7 - Transfer the soup to a blender in batches and mix until smooth. Return soup to medium high heat and bring to a gentle boil.
8 - Add the two packages of the Pulled Buffalo Chuck Roast and and stir to incorporate. Heat for 5 minutes, then stir in the juice of half of a fresh lime and season to taste.
9 - To serve, ladle soup into bowls, top with crispy tortillas strips, avocado, grated cheese, and fresh cilantro. Accompany with fresh lime wedges.

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