Mexican Soup with Dalisa Sausages
Baking — 40 minutes
Preparation — 20 minutes
Servings — 6
- 4 Dalisa Mexican sausages
- 2 tablespoons of olive oil
- 1/3 cup of chiseled onions
- 1/3 cup of frozen corn
- 1/4 cup of diced peppers
- 1 tablespoon of diced jalapeño peppers
- 1 pinch of salt and pepper
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Pinch of cayenne pepper
- Pinch of sugar
- 2 chopped garlic cloves
- 1 liter of beef stock
- 1 lime
- 250 ml of diced tomatoes with juice
- 1/4 cup of tomato paste
- 1/3 cup of canned back beans
- 1 tablespoon of fresh coriander, chiseled
- 4 tablespoons or sour cream
- 4 tablespoons of shredded yellow cheddar
- 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.