Mexican Wedding Soup

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

luckytrim

Chef Extraordinaire
Joined
Dec 20, 2005
Messages
17,123
Location
southeastern pa.
MEXICAN WEDDING SOUP


3 lb. Chorizo sausage (BULK, or removed from casings)
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper​
4 ancho chiles, chopped fine
4 cloves garlic, minced
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon powdered cloves
1/2 teaspoon powdered cinnamon
9 c. water (i use half beef broth)
2 lbs combination of Anasazi or pinto beans, Garbanzo Beans, Black Beans and kidney beans soaked and cooked (if you use canned, drain and rinse them)​
3 qt. tender cactus, WELL drained, in bite-size pieces
2 c. whole kernel corn
2 tsp. salt
1 TBL black pepperpepper
1/4 cup chili sauce (optional)
2 oz.. bittersweet chocolate, cut into small pieces


Whole Jalapeno's for garnish


brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat. Add onion, green peppers, and garlic; cook until vegetables are tender but not brown. Add water / broth, beans, corn, spices, and chili sauce
Simmer covered 25 to 30 minutes or until rice is tender, stirring occasionally. Add chocolate and stir in until melted and well blended.
add cactus and cook 15 minutes longer.
makes a bunch


Offer Hot Sauce,Tortilla Chips and Tequila at table

img_992824_0_926a4b12941228afcf805fd0111cf6c6.jpg


img_992824_1_955927e71a2193921d9b994c66e793ef.jpg


img_992824_2_7248cb55a19a9372870adf188cef18ef.jpg


img_992824_3_40e1f96c6819390057e36c072160feeb.jpg


img_992824_4_5c400165e0c5ce87c3779c4aa7f0dc02.jpg


img_992824_5_23477ee9906424d6ab2fca0c63451980.jpg


img_992824_6_da76c6c63c3558050c5e9fbb20fd7acc.jpg


img_992824_7_03e4d79bcb6a3b86a66ec67c946494d2.jpg
 
Last edited:
:DThanks for the pictures and instructions LT! This looks just beautiful. I've never used cactus before but I've wanted to..can't wait to make it. I love your soup mugs, are they for canning or freezing? How convenient to just pop them in the microwave for heating.
 
The Red-lidded ones are for freezing; the "Mason Jar" containers are for transportation........... I make a lot of soup, when I make soup, and it goes out and about on Monday, to my Souper friends !
 
no rice .........

I originally had rice in there, 2 cups long grain, but I adjusted later, omitting the rice.
Didn't notice it was still in the instructions.
 
That looks great! I've always thought that the groom had a different soup before the wedding? There are only two ingredients for it, tequila and lime.:ohmy: Maybe a little salt. I understand it is consumed in massive quantities.;)

Craig
 
Wow! Thanks for sharing it looks great! I am going to try it when the weather gets cool again -- already pushing 90 degrees here.

I think you are right about the grooms soup!
 
look yummy but ive never seen catus in here central NY - if I can't find it what would be a good subtitue for it?

I'm not sure what would sub, roasted and peeled green peppers, maybe. I bet they could be found in any Mexican market around, just ask for Nopalitos. The cactus has a bit of a citrus taste to it.

Maybe seeded and roasted tomatillos. Kind of a waste of tomatillos, though.
 
Any of the big chains will have it, either in the international foods aisle, or where "Ortega" foods are staged................ amazingly, I found mine in the aisle with the dry beans !
 
The young cactus adds a subtle but definitive flavor to the soup;
I'm afraid it wouldn't be the same soup without them.........

That being said, give it a shot with anything green you like ; Green Beans....
maybe even young spinach leaves........... let us know...........
 
letscook said:
look yummy but ive never seen catus in here central NY - if I can't find it what would be a good subtitue for it?

Maybe some mild canned green chiles? I found a huge jar of nopales at Walmart. They are really slimy and needed to be rinsed but impart a good flavor.
 
Back
Top Bottom