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Mexican Soup with Dalisa Sausages
- Prep. 20 min
- Cook time 40 min
- Foodies. 6
- Print the recipe
Ingredients
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4 Dalisa Mexican sausages
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2 tablespoons of olive oil
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1/3 cup of chiseled onions
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1/3 cup of frozen corn
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1/4 cup of diced peppers
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1 tablespoon of diced jalapeño peppers
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1 pinch of salt and pepper
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1/2 teaspoon of ground cumin
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1/2 teaspoon of chili powder
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Pinch of cayenne pepper
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Pinch of sugar
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2 chopped garlic cloves
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1 liter of beef stock
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1 lime
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250 ml of diced tomatoes with juice
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1/4 cup of tomato paste
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1/3 cup of canned back beans
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1 tablespoon of fresh coriander, chiseled
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4 tablespoons or sour cream
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4 tablespoons of shredded yellow cheddar
Preparation
- In a small pot, heat the oil. Add onion, corn, peppers, jalapeno peppers, salt and pepper. Fry for about 1 minute without coloring until the vegetables are translucent.
- Sprinkle with cumin, chili powder, cayenne pepper, sugar and chopped garlic. Fry slightly with the vegetables.
- Add the beef broth, tomatoes, lime juice and tomato paste. Bring to a boil.
- Add the black beans and let your soup broth simmer quietly.
- Open the Dalisa Mexican sausages and form small meatballs, the size of a piece of 25 cents.
- In a skillet heat the oil. Color the sausage balls until they are colored on all surfaces. Sponge well on paper towels. Stir the meatballs into broth. Let simmer for 5 minutes. Serve with sour cream, cheese and coriander.
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