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Published by
Dalisa

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Mexican Soup with Dalisa Sausages

  • Baking — 40 minutes

  • Preparation — 20 minutes

  • Servings — 6

Ingredients

  • 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

Preparation

  1. 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.
  2. Sprinkle with cumin, chili powder, cayenne pepper, sugar and chopped garlic. Fry slightly with the vegetables.
  3. Add the beef broth, tomatoes, lime juice and tomato paste. Bring to a boil.
  4. Add the black beans and let your soup broth simmer quietly.
  5. Open the Dalisa Mexican sausages and form small meatballs, the size of a piece of 25 cents.
  6. 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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