Recipe: Beef Tortilla Soup - Crepe Fillings

Oh how I wanted to take my Instant Pot to work with me this weekend.  It makes cooking so easy and quick.  But, decided not to.  I'll work with what the store provides ... slow cooker and skillet on portable burner.

Had a number of conversations with customers about their Instant Pot.  So many have not taken theirs out of the box.  What can I say, but, "TAKE IT OUT OF THE BOX ALREADY!"  You will love using it.


Having saved the broth from last weekends Cuban Pot Roast, this weekend I prepared a Beef Tortilla Soup with it.  It was another HIT!


Beef Tortilla Soup

1 – 1½ lbs. cooked meat (ground beef, short ribs, stew meat, 

     Chorizo) seasoned with salt and pepper

3 c. broth from Cuban Pot Roast

1 Tbl. oil

¼ to ½ c. diced onion

½ lb. red potato, diced

1 pepper (Poblano, red bell pepper, 2 jalapeno), seeded 

     and diced

1 - 1½ c. corn (frozen or canned), drained

1 cans black beans

salt and pepper, to taste

Tortilla chips

Garnish: avocado, cheese, sour cream, cilantro, lime

Add oil to a hot soup pot.  Add onion and pepper.  Sauté until tender. Season with salt and pepper.

Add broth, meat and potato to pot.  Cover.  Simmer until potatoes are cooked. 

Stir in corn and black beans.  Heat until warm.

Serve over tortilla chips with your choice of garnishes - avocado, cheese, sour cream, cilantro and squeeze of lime.

I so enjoy making people happy with food.  Also, like to give them new recipes and ideas.  It was such a relief to me, that this recipe was a huge hit with customers and my TFM co-workers.  The little bit of soup that remained after my sampling was devoured by my co-workers the minute it hit the breakroom.

I'm thinking you could prepare the broth from the Cuban Pot Roast recipe.  However, it would be missing all the goodness of vegetables and chuck roast that cooked in it.  If you give this a try, please let me know how it turns out.

*****

Corporate's required sampling was TFM's Butter Crepes with whipped cream.  As with everything I do ... I decided to prepare a few toppings for sampling.  Also, provide a few additional topping ideas.

Crepe – Basic Fruit Filling

½ c. chopped or sliced fruit

2 Tbl. butter

2 Tbl. brown sugar

2 Tbl. orange juice, Grand Mariner, or combination

Pinch of cinnamon

In a small skillet, melt butter and brown sugar.

Add fruit and cook until sugar is dissolved.

Add juice/liquor and reduce heat.  Simmer until combined.

Add cinnamon.

Remove from heat and pour over crepes.

Banana (basic fruit filling) with mascarpone,
Cinnamon Vanilla Maple Syirup, and
Whipped Cream. Topped with Confectioners' Sugar.

Strawberries and Blueberries (basic fruit filling)
with mascarpone, and Whipped Cream. 
Topped with Confectioners' Sugar.

Lemon-Blueberry Filling

8 oz. cream cheese, softened

1 jar Stonewall Kitchen Lemon Curd

1 jar Stonewall Kitchen Wild Maine Blueberry Jam

Garnish: Fresh blueberries, Mint

In a medium mixing bowl, add cream cheese and lemon curd.  Mix until thoroughly blended.  Place lemon curd mixture in crepes.  Top with jam. Garnish with fresh blueberries and mint.  Serve.

Crepe Filling Ideas

• Strawberries (can add fresh basil or mint)
• Bananas
• Berries (can add fresh mint)
• Stonewall Kitchen/Tillen Farms Bada Bing Cherries
• Nutella
• Sweetened cream cheese or Mascarpone (to sweeten, mix with powdered sugar and a touch of vanilla extract)
• Chocolate Sauce
• Bourbon Maple Syrup
• Cinnamon Vanilla Maple Syrup
• Jams